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Pumpkin & chicken red curry
Pumpkin & chicken red curry
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Thai chicken curry enhanced with sweet pumpkin.
Ingredients:
  • 18.20 gm peanut oil
  • 28.00 gm red curry paste
  • 1 x 400ml can coconut milk
  • 250ml (1 cup) water
  • 500g chicken thigh fillets, cut into 3cm pieces
  • 500g jarrahdale pumpkin, peeled, deseeded, cut into 3cm cubes
  • 4 fresh makrut lime leaves
  • 150g green beans, topped, cut into 3cm lengths
  • 42.00 gm fresh lime juice
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 30g (1/2 cup) bean sprouts, trimmed
  • 125.00 ml fresh Thai basil leaves
  • 2 x pkt Uncle Ben's® Microwave Brown Rice, heated following packet instructions, to serve
Instructions:
  • In a hot wok or frying pan, sizzle the curry paste for 1 minute until fragrant. Pour in the coconut milk and water, then let it come to a boil.
  • Turn down the heat to low and introduce the chicken, pumpkin, and lime leaves. Let it simmer for 20 minutes until the pumpkin is soft. Incorporate the beans, lime juice, sugar, and fish sauce, stir occasionally and cook for an additional 3-4 minutes until the beans are vibrant green and tender-crisp.
  • Ladle the flavorful curry into individual serving bowls. Sprinkle with crunchy bean sprouts and fragrant Thai basil leaves. Enjoy alongside steaming hot rice.

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