Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Thai Chicken Curry With Pumpkin and Beans Recipe
    Lost? Site Map

    Red Thai Chicken Curry With Pumpkin and Beans

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    EstelleOliver's Note:

    Oliver is so pleased with this recipe for his red chicken curry I am obliged to boast about it on his behalf hence the publication! It is spicy but tasty, Perfect for a cool winter evening! Serve on hot steamed Jasmin rice and garnish with coriander leaves. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Remove all excess fat from chicken thighs.
    2. 2
      Dice chicken into 2-3 cm pieces.
    3. 3
      Peel pumpkin, dice into 2X3 cm pieces.
    4. 4
      Wash beans, cut off tail ends.
    5. 5
      Cut beans into 4-5cm pieces (typically just halve them).
    6. 6
      Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
    7. 7
      Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
    8. 8
      Chicken should be half cooked when you add the pumpkin pieces and 100 ml water. Simmer for 5 minutes covered, add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
    9. 9
      Stir in and coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
    10. 10
      Shred Coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

    Ratings & Reviews:


    Nutritional Facts for Red Thai Chicken Curry With Pumpkin and Beans

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 817.6
    Calories from Fat 553
    Total Fat 61.4 g
    Saturated Fat 26.0 g
    Cholesterol 210.0 mg
    Sodium 561.2 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 2.2 g
    Sugars 4.3 g
    Protein 48.2 g

    The following items or measurements are not included:

    red curry paste

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites