Thai pumpkin and chicken curry with rice
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|1 tbsp||Canola oil|
|2 tbsp||Thai red curry paste|
|400 g||Boneless chicken thighs|
|400 ml||Coconut milk|
- Heat canola or rice bran oil in a large, non-stick frying pan. Add curry paste and cook over a medium heat for 1 minute, stirring continuously. Add chicken thigh cut in 3cm pieces and stir-fry for 5 minutes until browned.
- Stir in coconut milk and peeled pumpkin cut in 3cm pieces, bring to the boil, then turn down the heat and simmer for 20 minutes or until the chicken and pumpkin are cooked.
- Stir in lime juice and thinly sliced spring onions, reserving a few for garnish. Serve with steamed rice on the side.
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