Thai Red Chicken with Pumpkin Curry Recipe - Serves 4

Thai Red Chicken with Pumpkin Curry Recipe

518 calories each serving (716 calories if eating with rice)


2 tablespoons (30ml) cooking oil
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed (minced)
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 tablespoons (30ml) Thai red curry paste
680g (1 lb 8 oz) boneless and skinless chicken thighs, cut into 19mm (3/4 inch) pieces
1 tin/can (400ml or 14 fl oz) coconut milk
1 large red bell pepper (capsicum), with core removed and coarsely chopped
280g (10 oz) pumpkin, peeled and cut into 19mm (3/4 inch) pieces


Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the onion and stir-fry until soft and golden (5-10 minutes)
Add the garlic, ginger, curry paste and chicken, mix well and saute for 5 minutes, turning often
Add the coconut milk, bell pepper and pumpkin, mix well, bring to the boil, adjust the heat to maintain a good simmer and simmer until the pumpkin is nice and tender (15-25 minutes), stirring now and again
Serve hot with rice

Recipe submitted on 18 July 2018

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