A delicious thick and warming curry perfect for the colder months
Some people are pleased more easily than others, but this Chicken Pumpkin Thai Red Curry could melt even the hardest of hearts. With a winter stew-like thickness, the sweet touch of pumpkin combines seamlessly with chicken, spicy Thai aromatics and creamy coconut milk.
Thai red curry paste and fragrant toppings
Topped with fragrant basil, mint, and zingy lime juice to complete layers of flavour already in red Thai curry paste, the short cooking time of this dish thanks to the use of prepared shop-bought paste makes it a weekday or weekend favourite.
How to plate Chicken Pumpkin Thai Red Curry
Place rice inside a small bowl and gently press down with a spoon.
Tip the rice bowl upside-down and into your serving bowl.
Gently raise the rice bowl up and away, leaving a rounded shape of rice on the plate.
Spoon curry around the rice. Garnish with lime wedges, fresh basil, mint and chopped cashew nuts or peanuts.
Like this recipe? Then you might also like these related recipes on flaevor.com
Chicken Pumpkin Thai Red Curry
Ingredients
- 500 gm boneless skinless chicken thighs, chopped into strips
- 300 gm pumpkin peeled, deseeded and chopped into 3cm pieces
- 1 heaped tbsp Thai Red Curry Paste
- 400 gm tin coconut milk
- 200 ml chicken stock
- 1.5 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 2 tbsp peanut butter
- Juice of one lime + extra wedges to serve
- Handful of basil and mint roughly chopped
- 1/2 cup chopped peanuts
- 2 cups uncooked rice
Instructions
- Cook rice according to packet instructions.
- In a medium-large saucepan, heat some vegetable oil and fry the red curry paste for 1 minute. Add coconut milk, chicken stock and pumpkin pieces. Bring to the boil, place a lid on top then simmer for 12 minutes.
- Remove the lid, add fish sauce, palm sugar, peanut butter and chicken pieces. Raise heat to medium temperature and cook chicken for approx 10 minutes. The chicken should remain soft and juicy.
- Remove from heat and squeeze in lime juice. Let curry rest for 5 minutes in the saucepan to thicken.
- To serve, divide rice between bowls. Spoon curry around rice and garnish with basil, mint, chopped peanuts and a wedge of lime.
