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Home > Recipes > Thai pumpkin and chicken curry with rice

Thai pumpkin and chicken curry with rice

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Thai pumpkin and chicken curry with rice

No ratings yet

Ingredients

1 Tbsp Canola oil
2 Tbsp Thai red curry paste
400 g Boneless chicken thighs
400 ml Coconut milk
500 g Pumpkin
1 Lime
4 Spring onions

Directions

  1. Heat canola or rice bran oil in a large, non-stick frying pan. Add curry paste and cook over a medium heat for 1 minute, stirring continuously. Add chicken thigh cut in 3cm pieces and stir-fry for 5 minutes until browned.
  2. Stir in coconut milk and peeled pumpkin cut in 3cm pieces, bring to the boil, then turn down the heat and simmer for 20 minutes or until the chicken and pumpkin are cooked.
  3. Stir in lime juice and thinly sliced spring onions, reserving a few for garnish. Serve with steamed rice on the side.
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http://www.bite.co.nz/recipe/2570/Thai-pumpkin-and-chicken-curry-with-rice/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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