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Thai Green Chicken Curry with Pumpkin

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Ingredients for 2 servings:

  • 4 tbsp green curry paste
  • 400 ml coconut milk
  • 400 g chicken fillet(s), cut into cubes
  • 500 g Hokkaido pumpkin(s) or butternut
  • 5 kaffir lime leaves
  • e.g. fish sauce (Nam Pla)
  • 4 tbsp peanut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

mild creamy curry with coconut milk

Peel the pumpkin and dice it. Heat the oil in a wok and add the curry paste. Stir-fry until fragrant. Add the chicken fillet and pumpkin cubes to the wok and stir-fry for about 10 minutes, until the chicken is half cooked. The pumpkin will soften and thicken the sauce after cooking. Stir in the coconut milk and kaffir lime leaves. Cook for another 10 minutes, season with fish sauce, and serve with Thai rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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