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    You are in: Home / Recipes / Red Thai Chicken Curry With Pumpkin and Beans Recipe
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    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

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    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
    67%
    Total Fat 61.4 g
    94%
    Saturated Fat 26.0 g
    130%
    Cholesterol 210.0 mg
    70%
    Sodium 561.2 mg
    23%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.3 g
    17%
    Protein 48.2 g
    96%

    The following items or measurements are not included:

    red curry paste

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