Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)

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Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)

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

Directions

  1. Bring ‘head’ of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
  2. Add remainder of coconut milk.
  3. Add chicken and pumpkin until cooked
  4. Garnish with basil
  5. Serve with steamed Lion Brand Jasmine Rice.

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