Pumpkin and chicken red curry
If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted!
Serves: 4
Ingredients:
- 1 small pumpkin, halved, peeled and cubed
- 2 shallots, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon of red curry paste
- 2 tablespoons of water
- 1 can of unsweetened coconut milk
- 2 tablespoons of Asian fish sauce
- 1 lime, juiced
- 2 teaspoons of brown sugar
- 3 tablespoons of peanut oil
- 0.5kg of chicken breast, cut into pieces
- 2 tablespoons of fresh basil
- White rice to serve
Method:
1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes.
2. Using a blender, blend shallots, garlic, curry paste and water until smooth.
3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved.
4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok.
5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil.
6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender.
7. Garnish with basil and serve with white rice.
Image: Taste