Recipe: Pumpkin and Chicken Red Curry

Ingredients:

• 1 tablespoon peanut oil
• 1 tablespoon Maesri red curry paste
• 1 x 400ml can coconut milk
• 250ml (1 cup) water
• 500g chicken thigh fillets, cut into 3cm pieces
• 500g jarrahdale pumpkin, peeled, deseeded, cut into 3cm cubes
• 4 fresh kaffir lime leaves
• 150g green beans, topped, cut into 3cm lengths
• 100g peas
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 1/2 cup fresh Thai basil leaves
• Jasmine rice, to serve

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Method:

Step 1: Heat the oil in a wok or frying pan over medium-high heat. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and water and bring to the boil.

Step 2: Reduce heat to low. Add the chicken, pumpkin and lime leaves and cook, stirring occasionally, for 20 minutes or until pumpkin is tender. Add the beans, peas, lime juice, sugar and fish sauce and cook, stirring occasionally, for 3-4 minutes or until the beans are bright green and tender crisp.

Step 3: Serve with rice. Top with Thai basil leaves.

This is based on a recipe from www.taste.com.au