Chicken Pumpkin Curry
Effortless Weeknight Dinners
Pumpkin is the secret sweet and savory ingredient in this easy Thai yellow chicken curry dish. The pumpkin flavour won't be obvious, but it will add subtle richness and creaminess without being as heavy as other more traditional curries.
600g pumpkin, diced
50g onion, diced
100g capsicum, sliced
100g cauliflower florets
2 tbsp coriander, chopped
1 tbsp coconut oil
½ cup Thai yellow curry paste
1 can coconut milk
3 tbsp fish sauce
1/2 lime + wedges to serve
Optional - rice or vermicelli noodles to serve as a side
400g chicken thighs, diced
1 tsp ginger paste
In a large saucepan over medium heat, add the coconut oil and curry paste and cook for 1 min until fragrant.
Add the pumpkin and onion, along with 1/2 cup of water, and simmer for 15 minutes, or until tender. Blend and return to the pot on medium heat.
Add the coconut milk, ginger, fish sauce, lime juice and bring to the boil. Stir in the chicken, capsicum, cauliflower and simmer for 10 minutes, or until the chicken is firm and the vegetables are tender-crisp.
In the meantime, prepare the rice or vermicelli noodles as per the pack instructions.
Serve warm, with extra lime and a sprinkle of coriander.
Calories 356, Fat 25.4 grams, Cholesterol 60 milligrams, Sodium 833 milligrams, Carbs 21.9 grams, Protein 17 grams