Thai Pumpkin Chicken red curry

Name: Thai Pumpkin Chicken red curry
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 100 g Thai red curry paste; 350 ml Chicken stock; 650 g Chicken; Any vegetables of your choice; 1 inch Ginger; 4-6 Thai Basil leaves; 1/2 tbsp fish sauce; 2-3 green chillies- optional; Red chilli flakes- optional; Salt to taste; 5 tbsp pumpkin puree; 1 can or 400 ml of coconut milk

Ginacooking @Gina_cooking

A one pot nutritious chicken curry. The Thai red curry was my inspiration. The cooking method isn’t the traditional Thai way and was tweaked to put something together easily.

Ginacooking @Gina_cooking

A one pot nutritious chicken curry. The Thai red curry was my inspiration. The cooking method isn’t the traditional Thai way and was tweaked to put something together easily.

Saved

Ingredients

1hr 30 minutes

4 servings

100 gThai red curry paste
350 mlChicken stock
650 gChicken
Any vegetables of your choice
1 inchGinger
4-6Thai Basil leaves
1/2 tbspfish sauce
2-3green chillies- optional
Red chilli flakes- optional
Salt to taste
5 tbsppumpkin puree
1 canor 400 ml of coconut milk

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Steps

1hr 30 minutes

1

Cut the chicken in to thin strips and marinate it with a bit of salt and fish sauce
2

Prep all the vegetables required for the dish. I used snow peas, green beans and broccoli. You are free to use any veggie of your choice- For ex: Egg plant or capsicum
3

You can use a store bought can of pumpkin purée or make it at home. I had some left over from a dessert I made a while ago so I used that.
4

In a pot of your choice. Add in your cooking oil and then add the curry paste. Let the paste simmer in the oil for sometime until it becomes a brighter red in colour.
5

Add the pumpkin purée and give it a nice mix. It will form a nice thick paste once it’s all combined. At this stage, add in ginger and coconut milk and let it simmer. Add salt as per your liking
6

Next add in your marinated chicken, green chilli and let it cook. Wait until the chicken is about 90% done.
7

Add in Thai basil leaves and the veggies. Reduce the flame to medium and let it cook for 10 minutes or until the chicken and veggies are completely cooked. If you are someone who enjoys spicy food, feel free to add in red chilli flakes.
8

Depending on how you like your curry feel free to add in water in between if you think the consistency is thick. Serve the curry with some hot rice. Enjoy