Ingredients

The following ingredients have 4 Servings
  • 2 tsp peanut oil
  • 3 tbs red Thai curry paste
  • 1 onion cut into wedges
  • 2 garlic clove diced
  • 1 lemongrass stalk thinly sliced
  • 850 g (fillets) chicken thighs quartered
  • 400 ml coconut milk
  • 1 cup Massel Chicken Style Liquid Stock
  • 700 g pumpkin chopped
  • 1 tbs fish sauce
  • 2 tsp lime juice
  • 1/3 cup basil shredded

Instruction

  • Place a large saucepan over medium-high heat. Add oil and curry paste and cook for 1 minute or until aromatic.
  • Add onion, lemongrass, garlic and chicken and cook until browned.
  • Add coconut milk and stock and simmer, covered, over low heat for 15 minutes.
  • Add pumpkin and simmer uncovered, for 15 minutes or until tender.
  • Stir through fish sauce, lime juice and basil.
  • Garnish with extra basil and serve with steamed rice.