Red Curry with Pumpkin and Chicken

Name: Red Curry with Pumpkin and Chicken
Total time: 3600 s
Yield: Serves 2-3 servings
Ingredients: 10.5 oz (300 grams) chicken; 2 wedges pumpkin; 2 cartons coconut milk (Aroy-D or similar, about 13.5 fl oz/400 ml each); 3-4 red spur chilies; 2-3 sprigs Thai basil; 2 tablespoons fish sauce (30 ml); 3 tablespoons palm sugar (45 ml); 2 tablespoons light soy sauce (30 ml); 1 tablespoon seasoning powder (such as chicken bouillon, 15 ml); 2 tablespoons red curry paste (30 ml)

Chutikan Meethong @cook_chefbeer

Nonthaburi

The key is to make sure the chicken is cooked before adding the pumpkin.

Chutikan Meethong @cook_chefbeer

Nonthaburi

The key is to make sure the chicken is cooked before adding the pumpkin.

Saved

Ingredients

1 hour

Serves 2-3 servings

10.5 oz (300 grams)chicken
2wedges pumpkin
2 cartonscoconut milk (Aroy-D or similar, about 13.5 fl oz/400 ml each)
3-4red spur chilies
2-3 sprigsThai basil
seasonings
2 tablespoonsfish sauce (30 ml)
3 tablespoonspalm sugar (45 ml)
2 tablespoonslight soy sauce (30 ml)
1 tablespoonseasoning powder (such as chicken bouillon, 15 ml)
2 tablespoonsred curry paste (30 ml)

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Steps

1 hour

1

Stir-fry the red curry paste with the chicken.
2

Once the chicken is cooked, add the coconut milk.
3

When everything comes to a boil, season to taste.
4

After seasoning, add the pumpkin.
5

Cover the pot and let the pumpkin cook until tender.
6

Once the pumpkin is cooked, taste and adjust the seasoning if needed. Add a little more coconut milk to make the curry slightly creamy.