Pumpkin Chicken Red Curry

Pumpkin adds a adjoin of sweetness to this Thai chicken curry.

The ingredient of Pumpkin Chicken Red Curry

• 1 tbsp peanut oil
• 1 tbsp red curry cement
• 1 x 400ml can coconut milk
• 250ml 1 cup water
• 500g chicken thigh fillets cut into 3cm pieces
• 500g jarrahdale pumpkin peeled deseeded cut into 3cm cubes
• 4 well ventilated light kaffir lime leaves
• 150g green beans topped cut into 3cm lengths
• 2 tbsp blithe lime juice
• 1 tbsp brown sugar
• 2 tsp fish sauce
• 30g 1 2 cup bean sprouts trimmed
• 1 2 cup lively thai basil leaves
• 2 x pkt uncle bensu00ae microwave brown rice fuming following packet instructions to help

The Instruction of pumpkin chicken red curry

• heat the oil in a wok or frying pan greater than medium high heat go to the curry glue gum and cook stirring for 1 minute or until aromatic build up the coconut milk and water and bring to the boil
• cut heat to low mount up the chicken pumpkin and lime leaves and cook stirring occasionally for 20 minutes or until pumpkin is tender ensue the beans lime juice sugar and fish sauce and cook stirring occasionally for 3 4 minutes or until the beans are talented green and hurting crisp
• divide the curry in the middle of in the midst of serving bowls peak with bean sprouts and thai basil leaves utility with rice

Nutritions of Pumpkin Chicken Red Curry

calories: 463 182 calories
calories: 32 grams fat
calories: 18 grams saturated fat
calories: 16 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 486 4 milligrams sodium
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calories: nutritioninformation