Thai chicken and pumpkin curry

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

Recipe «Thai chicken and pumpkin curry» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.