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Thai Chicken & Pumpkin Curry

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Thai chicken and pumpkin curry

Photography by Ben Dearnley

Thai chicken and pumpkin curry

Ingredients (serves 4)

  • 2 teaspoons vegetable oil
  • 1 tablespoon Thai red curry paste
  • 6 green onions, thinly sliced
  • 750g chicken thigh fillets, cut into 4cm pieces
  • 420g can Heinz Condensed Cream of Pumpkin Soup
  • 165ml can light coconut milk
  • 1 lime, juiced
  • 500g desiree potatoes, peeled, cut into 4cm pieces
  • 1 cup fresh coriander leaves, to serve
  • 1 cup fresh mint leaves, to serve
  • steamed jasmine rice, to serve

Method

  1. Heat oil in a large, non-stick frying pan over medium-high heat. Add curry paste. Cook, stirring, for 1 minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned.
  2. Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat.
  3. Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry. Sprinkle with coriander and mint. Serve.

Source

Super Food Ideas - July 2007, Page 67
Recipe by Dixie Elliott

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