Thai Red Chicken and Pumpkin Curry
Preparation time: 10 minutes
Cooking time: 20 minutes
4 chicken thigh fillets, sliced.
1 tablespoon cornflour
1 tablespoon grapeseed oil
½ - 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
½ 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.