This Thai chicken, pumpkin and Tenderstem® curry is straight forward enough to memorise, and great for using up a selection of vegetables. It’s a mild to medium flavoured curry so should be a favourite with all the family.
Thai chicken, pumpkin and Tenderstem® curry
This Thai chicken, pumpkin and Tenderstem® curry is straight forward enough to memorise, and great for using up a selection of vegetables. It’s a mild to medium flavoured curry so should be a favourite with all the family.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 onion peeled, chopped
- 3 cm piece of ginger peeled and finely chopped
- 2 cloves garlic peeled and finely chopped or crushed
- 70 g Bart Spices Blue Elephant red curry paste or other brand of choice
- 2 chicken breasts cut into bite-size pieces
- 1 medium pumpkin or butternut squash peeled and cut into 2cm pieces
- 1 tbsp fish sauce
- 400 ml tin of coconut milk
- 200 g Tenderstem® broccoli
- 150 g baby corn halved
- a bunch spring onions sliced
- 1 lime juice of
- a bunch coriander chopped
- Thai rice to serve
Instructions
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Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured. Stir in the curry paste and chicken and cook for about 1 minute.
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Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
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Add the Tenderstem®, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice.
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Tip: If you are using another brand of curry paste, check the instructions for the recommended quantity to serve 4 people.