Thai Pumpkin Curry With Chicken Food

THAI PUMPKIN CURRY WITH CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
• Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
• Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
• Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
• Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

PUMPKIN AND THAI RED CURRY CHICKEN

Steps:

• In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
• Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
• Serve over rice; top with green onions and jalapeño slices.

THAI RED PUMPKIN CURRY

Steps:

• Heat wok or deep frying pan over high heat.
• Add oil, onions, ginger and curry and cook 1 minute.
• Add stock and coconut milk and bring to simmer.
• Add the pumpkin, cover and cook for 5 minutes.
• Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
• Stir in basil.
• Serve with rice.

RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS

Steps:

• Remove all excess fat from chicken thighs.
• Dice chicken into 2-3 cm pieces.
• Peel pumpkin, dice into 2X3 cm pieces.
• Wash beans, cut off tail ends.
• Cut beans into 4-5cm pieces (typically just halve them).
• Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
• 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.
• Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then 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.
• Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
• Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

CHICKEN AND PUMPKIN CURRY

Steps:

• Heat a wok to hot.
• Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
• Remove.
• Swirl the oil in the wok to coat the sides.
• Stir-fry the onion for 3 minutes or until soft.
• Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
• Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
• Add the pumpkin and capsicum and stir fry for 2 minutes more.
• Add the liquids and essence and bring to the boil.
• Reduce the heat and simmer loosely covered for 10 minutes.
• Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
• Season with salt and scatter with the toasted sesame seeds and the coriander leaves.