4 tbsp Oil
2 Chicken Thigh Fillets
1.50 cups Coconut Milk
3 tbsp Red Curry Paste
1 cup Water
300 g Pumpkin
1 tbsp Fish Sauce
1 tbsp Palm sugar
½ cup Thai Basil leaves
1 Red Spur Chilies
1
On a pan add in Oil and Red curry paste and saute it for 2 to 3 mins until fragrant.
2
To this add the chicken pieces and saute them along with curry paste for 3 mins.
3
To the pan add coconut milk, water, fish sauce, and Palm sugar. Mix them well and cover it. Allow the curry to cook for 5 mins.
4
After 5 mins, add the diced Pumpkin pieces into the curry. Cover the curry and allow it to cook until the pumpkin is cooked well.
5
Thai Pumpkin Chicken Curry is now ready and Garnish it with Thai Basil and Red Spur chilies.
Ingredients
4 tbsp Oil
2 Chicken Thigh Fillets
1.50 cups Coconut Milk
3 tbsp Red Curry Paste
1 cup Water
300 g Pumpkin
1 tbsp Fish Sauce
1 tbsp Palm sugar
½ cup Thai Basil leaves
1 Red Spur Chilies