A Thai curry that works like a dream. We aren't sure why. It could be the pumpkin. It could be the chicken. More likely it is the combination of all three of those things.
Thai Chicken, Pumpkin and Tenderstem® Curry
This recipe is straightforward enough to memorise, and great for using up a selection of vegetables. It's a mild to medium flavoured curry so should be a favourite with all the family.
Cooking Time: 30 minutes
Serves: 4
Ingredients:
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 3cm piece of ginger, peeled and finely chopped
- 3 cloves of garlic, peeled and finely chopped or crushed
- 70g Bart Spices Blue Elephant red curry paste or other brand of choice
- 2 chicken breasts cut into bite-size pieces
- 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
- 1 fish sauce
- 400g tin of coconut milk
- 200g pack Tenderstem®
- 150g baby corn halved
- 1 bunch of spring onions, sliced
- Juice of 1 lime
- 1 bunch of coriander, chopped
- Thai rice to serve
Method:
- Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured. Stir in the curry paste and chicken, and cook for about 1 minute.
- Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
- Add the Tenderstem®, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender.
- Finish off by stirring in the lime juice and coriander before serving with Thai rice.
Tip: If you are using another brand of curry paste, check the instructions for the recommended quantity to serve 4 people.
Recipe courtesy of Tenderstem®.
Thai New Year takes place from the 13th 15th April.
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