Thai Red Chicken and Pumpkin Curry

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


4 chicken thigh fillets, sliced.

1 tablespoon cornflour

1 tablespoon grapeseed oil

- 1 cup Thai red curry paste

1 cup pumpkin, cubed

200ml coconut milk

Cooked rice or rice noodles to serve

1 lime, cut into wedges to serve

cup coriander or basil leaves for garnish


Coat chicken pieces with cornflour. Heat oil in a large pan. Brown chicken.

Add curry paste, pumpkin and coconut milk. Simmer for 15 minutes or until pumpkin is soft, adding water if necessary. Serve with rice and lime wedges. Garnish with leaves.