THAI PUMPKIN AND CHICKEN CURRY
Number Of Ingredients 12
Steps:
- Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
- Cook the curry In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.
- Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork. Add the chicken, and continue to simmer until the chicken is opaque throughout, about 5 minutes more.
- Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
PUMPKIN THAI CURRY POT PIE
Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.
Provided by Kena Peay
Time 50m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
- Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
- Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
- Bake in the preheated oven until biscuits are golden brown, about 20 minutes.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 24.2 g, Cholesterol 53.8 mg, Fat 27.2 g, Fiber 2.3 g, Protein 15.2 g, SaturatedFat 17.3 g, Sodium 760 mg, Sugar 6.9 g
RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS
I am very pleased with this recipe and is one of my favourite dishes, hence the publication! It is spicy and tasty, Perfect for a cool winter evening or a hot summer night! Serve on hot steamed Jasmin rice and garnish with lots of coriander leaves. Enjoy!
Provided by Oliver
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 857.2, Fat 61.5, SaturatedFat 26, Cholesterol 210, Sodium 567.6, Carbohydrate 31.9, Fiber 5.4, Sugar 6.3, Protein 48.5
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