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–+ servings
Grey stone table with a grey ceramic bowl filled with Chicken Pumpkin Thai Red Curry and topped with mint, basil, chopped peanuts and lime wedges
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Chicken Pumpkin Thai Red Curry

Chicken Pumpkin Thai Red Curry with lime, fresh basil, mint and crushed peanuts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 500g boneless skinless chicken thighs, chopped into strips
  • 300g pumpkin peeled, deseeded and chopped into 3cm pieces
  • 1 heaped tbsp Thai Red Curry Paste
  • 400g tin coconut milk
  • 200ml 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.