Ingredients
- 2 teaspoons vegetable oil
- 1 tablespoon Thai red curry paste
- 6 green onions, thinly sliced
- 750g chicken thigh fillets, cut into 4cm pieces
- 500g Pumpkin diced into 2cm cubes
- 500ml chicken stock
- 165ml can light coconut milk
- 1 lime, juiced
- 500g desiree potatoes, peeled, cut into 4cm pieces
- 1 cup fresh coriander leaves, to serve
- 1 cup fresh mint leaves, to serve
- steamed jasmine rice, to serve
Method
Place the stock and pumpkin and in a saucepan on a high heat. Simmer for 10 minutes or until the pumpkin has become soft. Remove the pan from the heat and using a stick blender, blend the pumpkin until it reaches a smooth consistency.
Heat oil in a large, non-stick frying pan over medium-high heat. Add curry paste. Cook, stirring, for 1 minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned. Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry. Sprinkle with coriander and mint.
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