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Recipe

Chicken, bean and pumpkin curry

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken, bean and pumpkin curry
  • 1 tablespoon oil
  • 500 gram chicken thigh, trimmed,cubed
  • 1 onion,chopped
  • 1 garlic clove, crushed
  • 1 piece ginger, peeled, grated
  • 1/4 cup red curry paste
  • 400 gram pumpkin, peeled, seeded, sliced
  • 400 millilitre can coconut milk
  • 1 cup chicken stock
  • 2 teaspoon fish sauce
  • 2 teaspoon brown sugar
  • 400 gram can four-bean mix, rinsed, drained
  • snow-pea sprouts, steamed rice, to serve

Method

Chicken, bean and pumpkin curry
  • 1
    Heat oil in a large saucepan on high. Cook chicken in 2 batches, 3-4 minutes each, until golden. Remove from pan and set aside.
  • 2
    Reduce heat to medium. Saute onion. garlic and ginger 2-3 minutes, until onion is tender. Return chicken to pan with curry paste. Cook, stirring, 1-2 minutes, until fragrant.
  • 3
    Add pumpkin, coconut milk, stock, sauce and sugar. Bring to boil. Reduce heat to medium and simmer, uncovered, 20-25 minutes, until pumpkin is tender.
  • 4
    Stir beans through curry and simmer a further 3-4 minutes. Serve topped with snow-pea sprouts and accompany with steamed rice.

Notes

You could also accompany this curry with naan or paratha bread or pappadums.

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