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.

If you liked the recipe "Thai chicken and pumpkin curry", tell your friends about it!

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
Posted by

Rate the recipe Thai chicken and pumpkin curry

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments