Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)
![](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Feature-Image-Red-Curry-with-Chicken-and-Pumpkin.jpg)
The pumpkin turns amazingly sweet in this Thai red curry and offsets the heat from the chilli
Ingredients
- 1 can (114g) Maesri Red Curry Paste
- 500g Sliced Chicken Breast
- 300g cubed Kent Pumpkin
- 400 ml Coconut Milk
- 1 cup Basil Leaves
- Lion Brand Jasmine Rice
![](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Lion-Brand-Jasmine-Rice.jpg)
![](https://www.lionbrand.com.au/wp-content/uploads/2022/07/Maesri-Red-Curry-Paste.jpg)
Directions
- Bring ‘head’ of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
- Add remainder of coconut milk.
- Add chicken and pumpkin until cooked
- Garnish with basil
- Serve with steamed Lion Brand Jasmine Rice.