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Thai Chicken Curry with Pumpkin

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Thai Chicken Curry with Pumpkin

Cuisine:
  • 35 minutes
  • Serves 3
  • Easy

Ingredients

Directions

This aromatic Thai curry boasts chicken and pumpkin, along with a range of typical Thai flavors like coconut milk, ginger, lemongrass and garlic.

A mini food processor is great for pureeing the aromatics, or else just use a big food processor or a pestle and mortar to do it.

If using a food processor make sure you scrape down the sides so you incorporate all the ingredients properly.

This is good served with lime wedges and either cilantro leaves or torn Thai basil.

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Steps

1
Done

Put the onion, garlic, lemongrass and ginger in a food processor, and pulse to puree.

2
Done

Now add a tablespoon of water and mix a bit more.

3
Done

Add a little more water if you need it, to end up with a paste.

4
Done

Refrigerate or freeze half this mixture for the next time you make curry.

5
Done

Melt the coconut oil in a big pot.

6
Done

Add the other half of the onion and garlic mixture as well as the red curry paste.

7
Done

Cook for half a minute or until it starts to smell fragrant.

8
Done

Next add the coconut milk, fish sauce and pumpkin.

9
Done

Bring the mixture to a boil.

10
Done

Turn the heat down and simmer the curry for about 8 minutes or until the pumpkin is tender.

11
Done

Now add the chicken and cook for 5 minutes or until cooked through.

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