Thai chicken and pumpkin curry

Cooking Soups Thai chicken and pumpkin curry

Impress your guests with this creamy Thai chicken and pumpkin curry.

Lables: Gluten free Wheat free
  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.

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2 tsp vegetable oil
1 tbsp 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

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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