Recipe: Chicken Pumpkin Thai Red Curry
Spicy red Thai curry and pumpkin are a match made in heaven
Some people are easier pleased than others, but this Thai red curry recipe could melt even the hardest of hearts. With a winter stew-like thickness, the sweet touch of pumpkin combines seamlessly with chicken and creamy coconut. Topped with fragrant basil, mint and zingy lime juice to complete layers of flavour, the short cooking time of this dish makes it a weekday favourite.Scroll down below the recipe to see plating/styling suggestions.
PrintChicken Pumpkin Thai Red Curry
Chicken Pumpkin Thai Red Curry with lime, fresh basil, mint and crushed peanuts.
- Total Time: 40
- Yield: 4 1x
- Category: Thai Curry
- Cuisine: Thai
Ingredients
Scale
- 500gm boneless, skinless chicken thighs, chopped into strips
- 300gm pumpkin, peeled, deseeded and chopped into 3cm pieces
- 1 heaped tbsp Thai Red Curry Paste
- 400gm tin coconut milk
- 200ml chicken stock
- 1 .5tbsp fish sauce
- 1 tbsp brown sugar (or palm sugar)
- 2 Tbsp peanut butter
- Juice of one Lime + extra wedges to serve
- Handful basil and mint, roughly chopped
- 11/2 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 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.
Keywords: Chicken Pumpkin Thai Red Curry, chicken curry, easy red thai curry, easy chicken curry, thai red pumpkin curry
How to plate Chicken Pumpkin Thai Red Curry
Place rice inside a small bowl and gently press down with a spoon
Tip rice bowl upside-down and into your serving bowl
Gently raise 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 peanuts.
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