Red Curry with Chicken and Pumpkin
This red curry recipe uses pumpkin as the main vegetable and chicken thighs as the protein. Serve it with steamed rice, fresh Thai basil and a sprinkle of red chilli for extra spice.
You can buy a red curry paste or try the homemade Red Curry Paste on my profile.
Plage de prix : €1,59 à €29,98
Description
Step 1
Bring water to the boil in a small pot, add jasmine rice and bring back to the boil. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Step 2
Cut the chicken thighs into bite-sized pieces, chop the pumpkin into 5 cm chunks (keeping the skin on).
Step 3
Pour the curry paste (including the oil) into a large pot. Turn the heat to medium and let it simmer for a few minutes.
Step 4
Crush the kaffir lime leaves in your hand and add to the pot cook for 2-3 minutes.
Step 5
Add the chicken pieces and stir often until the chicken turns white.
Step 6
Pour in the coconut milk, water, salt and fish sauce, then stir to combine, continue cooking at low heat.
Step 7
Once the curry comes to a gentle boil, add the pumpkin and palm sugar and let it simmer for 15-20 minutes or until the pumpkin is cooked. Taste and add more salt if needed.
Step 8
Serve over steamed rice, topped with chopped red chillies and fresh Thai basil.
