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

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:

  1. 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.
  2. 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.
  3. Add the Tenderstem®, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender.
  4. 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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