Pumpkin & chicken red curry

Pumpkin & chicken red curry

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Pumpkin adds a touch of sweetness to this Thai chicken curry.

The ingredient of Pumpkin & chicken red curry

  1. 1 tablespoon peanut oil
  2. 1 tablespoon red curry paste
  3. 1 x 400ml can coconut milk
  4. 250ml (1 cup) water
  5. 500g chicken thigh fillets, cut into 3cm pieces
  6. 500g jarrahdale pumpkin, peeled, deseeded, cut into 3cm cubes
  7. 4 fresh kaffir lime leaves
  8. 150g green beans, topped, cut into 3cm lengths
  9. 2 tablespoons fresh lime juice
  10. 1 tablespoon brown sugar
  11. 2 teaspoons fish sauce
  12. 30g (1/2 cup) bean sprouts, trimmed
  13. 1/2 cup fresh Thai basil leaves
  14. 2 x pkt Uncle Bensu00ae Microwave Brown Rice, heated following packet instructions, to serve

The instruction how to make Pumpkin & chicken red curry

  1. Heat the oil in a wok or frying pan over medium-high heat. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and water and bring to the boil.
  2. Reduce heat to low. Add the chicken, pumpkin and lime leaves and cook, stirring occasionally, for 20 minutes or until pumpkin is tender. Add the beans, lime juice, sugar and fish sauce and cook, stirring occasionally, for 3-4 minutes or until the beans are bright green and tender crisp.
  3. Divide the curry among serving bowls. Top with bean sprouts and Thai basil leaves. Serve with rice.

Nutritions of Pumpkin & chicken red curry

fatContent: 463.182 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent:

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