Red Thai Chicken Curry With Pumpkin and Beans |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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! Ingredients:
1 kg lean filleted and deboned chicken thigh |
750 g yellow pumpkin |
200 g round green beans |
2 tablespoons cooking oil |
4 green shallots, chopped |
1 tablespoon fish sauce |
300 ml coconut milk or 300 ml cream |
80 g red curry paste |
100 ml water |
approximately 4 fresh coriander |
Directions:
1. Remove all excess fat from chicken thighs.
2. Dice chicken into 2-3 cm pieces.
3. Peel pumpkin, dice into 2X3 cm pieces.
4. Wash beans, cut off tail ends.
5. Cut beans into 4-5cm pieces (typically just halve them).
6. Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
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. 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. Stir in and coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
10. Shred Coriander leaves - place some on the surface of the red curry, save the rest for garnish on serving.
|
|