adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai chicken and pumpkin curry
Thai chicken and pumpkin curry
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Wow your guests with a rich and indulgent Thai chicken and pumpkin curry.
Ingredients:
  • 9.20 gm vegetable oil
  • 28.00 gm Thai red curry paste
  • 6 green onions, thinly sliced
  • 750g chicken thigh fillets, cut into 4cm pieces
  • 420g can Condensed Cream of Pumpkin Soup
  • 165ml can light coconut milk
  • 1 lime, juiced
  • 500g desiree potatoes, peeled, cut into 4cm pieces
  • 250.00 ml fresh coriander leaves, to serve
  • 250.00 ml fresh mint leaves, to serve
  • steamed jasmine rice, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat the oil until shimmering. Stir in the curry paste and cook for 1 minute. Add onion and chicken, and cook for about 5 minutes until the chicken is browned, stirring occasionally.
  • Combine the soup, coconut milk, 2 tablespoons of lime juice, and potatoes with the chicken mixture. Bring to a boil over high heat.
  • Lower the heat to medium-low and simmer for 25 minutes, or until the potatoes are tender. Transfer the rice into bowls, then top with curry and garnish with coriander and mint before serving.

Similar Recipes