Thai Red Curry of Chicken and Pumpkin

Thai Red Curry of Chicken and Pumpkin

By 15 May, 2014

This is a really popular and delicious curry which I first published in Seasonal Entertaining (Harper Collins). For best results, use a good quality curry paste such as Charmaine Solomon’s.



Serves 6 - 8

Heat the oil in a large heavy bottomed pan.  Add the top of the coconut milk (from both tins) and simmer for five minutes.  Add the red curry paste and simmer until the oil begins to separate, stirring frequently.
Add the remaining coconut milk to the pan, bring to simmering point, then add the chicken.  Let simmer 5 - 10 minutes.
Add the chicken stock and pumpkin and bring back to simmering point.  Add the Thai fish sauce, sugar, salt to taste, kaffir lime leaves, lemongrass, pea eggplants and chillies and leave to simmer very gently until chicken and pumpkin are cooked, 20 - 30 minutes.  Be careful not to overcook as the pumpkin can become mushy. It should taste hot, sour, salty and sweet.
Can be garnished with red chillies.  Excellent served with steamed jasmine rice.



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