A delicious ThaI chicken curry with pumpkin and red capsicum featuring my amazing Thai
Curry blend containing highly aromatic dried-at-home Kaffir lime leaves.
2 tbsp coconut or peanut oil
2 tbsp peanut butter
1½ cups coconut milk
½ cup water or stock
1 tbsp fish sauce
2 tsp brown sugar
300g pumpkin, sweet potato or potato, peeled and cut into cubes
600g thigh or breast fillets, cut into bite-size pieces
¼ cup crushed unsalted peanuts
CURRY PASTE
1 tbsp crushed garlic
2 tbsp ginger, grated
1 tsp shrimp paste
1 tbsp chopped chilli
1 tbsp lemongrass, finely chopped
1 tbsp Spice Fusion Thai Curry blend
Heat oil in saucepan or wok then add curry paste ingredients and gently fry.
Mix peanut butter with a little coconut milk to thin, add to paste with the rest of coconut milk,
water or stock, fish sauce and sugar; bring to a simmer.
Add chicken and pumpkin to sauce, simmer 10-15 minutes or until the chicken and pumpkin are tender.
Adjust seasoning if necessary.
Serve in bowls with rice. Top with crushed peanuts, and any one or more of the following garnishes:
bean sprouts, chopped coriander leaves, finely chopped spring onions, sliced chillies,
torn Thai basil leaves or chopped Vietnamese mint leaves.
