• 200g pumpkin
• 1 Tbsp sesame seeds
• coconut oil for baking
• 2 cloves garlic
• 1 broccoli
• small handful coriander
• 1 packet udon noodles (or alternative)
• 2 medium chicken breast
• 1 Tbsp Thai seasoning
• 400 mL coconut milk
• 1 Tbsp Tamari sauce
• 2 tsp brown sugar
• Salt and pepper for seasoning
• Olive oil for frying

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1. Preheat the oven to 220°C / 200°C fan bake, line a baking tray with baking paper, and bring a medium pot of water to the boil
2. Chop the pumpkin into 3cm cubes, throw on to the baking tray and sprinkle sesame seeds over top, drizzle with coconut oil, season with salt and pepper, toss
3. Bake for 25 minutes
4. While the pumpkin is roasting crush and finely chop the garlic, thinly slice the carrot, chop the broccoli into small florets, roughly chop the coriander
5. Add the udon noodles to the boiling pot of water, cooking until tender - according to packet instructions
6. Thinly slice the chicken into 1cm strips and place in a bowl with a drizzle of olive oil and the Thai seasoning
7. Bring a pan to medium heat with a drizzle of olive oil, fry the chicken with a pinch of salt and pepper until cooked through - approximately 4 minutes
8. Transfer to a plate and cover
9. Return the pan to medium heat with a drizzle of olive oil, add the garlic, carrot, broccoli, and a splash of water, cook until fragrant - approximately 1 minute
10. Add the red Thai curry paste, cook until fragrant - approximately 1 minute
11. Add the coconut milk, Tamari sauce, and brown sugar, simmer until the veges are tender - approximately 8 minutes
12. Add the noodles, combine and simmer for 1 minute
13. Divide the noodles and the chicken between bowls, garnish with coriander
14. Enjoy!

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• Run the noodles under cold water once they are cooked to keep them from cooking any further