Heat oil in a pot and fry the onion until soft.
Add the butternut and sliced baby marrows and fry for about 8 minutes, stirring occasionally.
Add the coconut milk and water to the pot then stir in the contents of the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce and the chickpeas.
Bring to the boil while stirring then reduce the heat and allow to simmer uncovered for 20 minutes or until the butternut is cooked, stirring occasionally.
Stir the freshly chopped coriander through the curry and serve with basmati rice.