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Monday, August 18, 2008

Thai Red Chicken and Pumpkin Curry Recipe

I love thai food but have to admit that I don't make mine as hot as most recipes call for. This delightful curry was served up by a friend who is renowned for her quick and easy recipes. This one is just so easy to make and I am sure you will enjoy it as much as I did when I tasted it.
Often in my recipes I use peanut oil instead of olive oil. The only reason for this is because I use scanpans to cook in and you cannot use olive oil in them. So if you are not using scanpans, then use olive oil if you prefer.


4 chicken thigh or breast fillets
1 tablespoon of good oil ( I use peanut)
2 tablespoons good red curry paste
2 cups diced pumpkin (use either butternut or jap)
1 400ml can coconut milk (I use organic)
2 tablespoon lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
plain flour
1/2 cup coriander leaves to serve
steamed rice


Slice the chicken and dip in some lightly seasoned plain flour.
Heat the oil in a large pan and brown chicken lightly.
Add curry paste, garlic and ginger and cook another minute.
Add pumpkin and coconut milk and simmer gently for about 15 minutes.
Add the lime juice and coiander leaves.
Serve with steamed rice and some green vegetables such as broccoli and beans.