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Thai creamy chicken one-pot recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy mild chicken curry served with steamed rice. Customize with peas, snow peas, or spinach.
Ingredients:
  • 9.20 gm olive oil
  • 6 skin-on chicken thigh cutlets
  • 1 red onion, cut into thin wedges
  • 56.00 gm red curry paste
  • 400ml can Coconut Milk
  • 250ml (1 cup) Chicken Style Liquid Stock
  • 1/2 (about 700g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • Fresh basil leaves, to serve
  • Steamed rice, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add half of the chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for an additional minute. Transfer to a plate and repeat with the remaining chicken.
  • Lower the heat to medium. Reserve only 2 tbsp fat in the pan. Introduce the onion to the pan and sauté for 3 minutes, or until softened, stirring occasionally. Stir in the curry paste and cook for 1 minute until fragrant. Combine the coconut milk, stock, and pumpkin, stirring until fully mixed.
  • Place the chicken in the pan, skin-side up, nestled among the pumpkin. Bring to a simmer, then lower the heat to medium-low. Cook without a lid for 30 minutes, or until the chicken is fully cooked and the liquid has slightly thickened. Garnish with fresh basil leaves and serve alongside rice.

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