Panang Chicken with Pumpkin Edamame Salad

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil.
2. Cook rice & edamame. Cook rice in pot of boiling water for about 25 minutes, until tender. And edamame beans and cook for a further 1-2 minutes, until tender. Drain and return to pot. Cover to keep warm.
3. Prep & cook pumpkin. Toss pumpkin on a lined oven tray with 1/2 tsp oil. Season and roast for 20-25 minutes, until tender.
4. Prep bok choy & serving ingredients.
5. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season and coat in first measure of panang curry paste.
6. Cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Rest, covered, before slicing thinly. Reserve any resting juices and reserve pan.
7. Make sauce. Return reserved pan to medium heat. Whisk sauce ingredients together in a bowl and add to pan. Bring to a simmer and cook for 1-2 minutes, stirring, until thickened. Season to taste and stir through any chicken resting juices.
8. Finish salad. Toss cooked rice and edamame with pumpkin, bok choy, lemon juice and soy sauce. Season to taste.
9. Serve pumpkin edamame salad topped with chicken, sauce, cucumber and coriander.