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Chicken Pumpkin Thai Red Curry

Chicken Pumpkin Thai Red Curry Recipe
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Chicken Pumpkin Thai Red Curry with lime, fresh basil, mint and crushed peanuts.

  • Author: Flaevor
  • 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

  1. Cook rice according to packet instructions.
  2. 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.
  3. 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.
  4. Remove from heat and squeeze in lime juice. Let curry rest for 5 minutes in the saucepan to thicken.
  5. 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

Find it online: https://dev.leibniz.uk/chicken-pumpkin-thai-red-curry/