Chicken Curry with Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Pumpkin (or winter squash, such as butternut squash)
- 150 grams Thai asparagus
- 20 grams ginger
- 1 shallot
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 Tbsp red Curry paste (from a jar)
- 500 milliliters Coconut milk
- 200 milliliters Chicken broth
- 400 grams Chicken breasts
- 2 Tbsps Lime juice
- 1 Tbsp light soy sauce
- 4 handfuls soybean sprout
- 1 handful Thai basil
Preparation steps
1.
Cut pumpkin flesh into cubes approximately 3 cm (approximately 1 1/4 inch). Rinse, trim and halve the Thai asparagus. Peel ginger, shallot and garlic and chop finely. Heat the oil in a wok. Add curry paste and fry for 2-3 minutes. Add ginger, shallot and garlic and fry until soft. Pour in coconut milk and add broth. Add pumpkin cubes and cook over high heat, uncovered, about 5 minutes. Rinse chicken and dice into bite-sized pieces. Add to curry with the Thai asparagus and reduce heat. Cook for 5 minutes. Season curry with lime juice and soy sauce to taste.
2.
Divide between bowls and serve sprinkled with the bean sprouts and basil.
3.
Serve with jasmine rice, if desired.
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