Thai Green Curry with Chicken and Pumpkin

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Today, we're going to prepare creamy Thai green curry consisting of ripe pumpkin and boneless chicken. All you need is some fresh Thai spices and herbs to create the magic. Thai green curry goes well with rice though some prefer to relish it with flat bread. Vegetarians can replace chicken with baby eggplants. Although I've used ready made green curry paste, one can easily prepare it at home too. If you're feeling adventurous, try replacing the green curry paste with Thai red curry paste and chicken with prawns. And, if you want to get the best results, try using home made fresh coconut milk (first extract). So, here we go to make this popular Thai curry recipe with little twists for added flavor.

Creamy Thai green curry with chicken
Thai Green Curry with Chicken and Pumpkin
Author:

Delicious chicken and pumpkin Thai green curry

Do make this scrumptious Thai green curry preparation with boneless chicken and ripe pumpkin flavored with fresh Thai spices enhanced with yummy coconut milk.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 400 gm boneless chicken
  • 300 gm pumpkin (diced)
  • 2 cups coconut milk
  • 3 cups vegetable stock
  • 3 tsp Thai green curry paste
  • 3 kaffir lime leaves (coarsely chopped)
  • 1 tsp fish sauce
  • 1/2 tsp light soy sauce
  • 1 tsp palm sugar
  • 1/2 tsp lime juice
  • 1 green chili (finely minced)
  • few Thai basil leaves (finely chopped)
  • 2 tsp peanut oil
  • salt to taste

Instructions:

  1. Heat peanut oil in a deep sauce pan.
  2. Add Thai green curry paste and saute for a minute on a medium flame.
  3. Add half cup of coconut milk with chicken pieces.
  4. Stir fry in curry paste for about 3 to 4 minutes.
  5. Add the remaining coconut milk and chopped green chili with vegetable stock.
  6. Season with salt and once stir well.
  7. Close the lid and simmer for about 5 minutes.
  8. Add pumpkin with fish sauce, light soy sauce, palm sugar and lime juice.
  9. Stir for half a minute and simmer again for about 10 minutes.
  10. Finally, add chopped kaffir lime leaves and Thai basil leaves with a pinch of salt.
  11. Gently stir again and simmer till the curry reaches the right consistency.
  12. Serve hot with boiled or steamed rice.

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