Red Thai Chicken Curry With Pumpkin and Beans

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove all excess fat from chicken thighs.
  • Dice chicken into 2-3 cm pieces.
  • Peel pumpkin, dice into 2X3 cm pieces.
  • Wash beans, cut off tail ends.
  • Cut beans into 4-5cm pieces (typically just halve them).
  • Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
  • 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.
  • Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then 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.
  • Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
  • Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.
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