Thai Chicken, Pumpkin and Tenderstem® Curry
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.
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.
5 minutes preparation
30 minutes cooking
- 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
Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until t has softened but not coloured. Stir in the curry paste and chicken, and cook for about 1 minute.
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.
Add the Tenderstem®, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. 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.