Name: Thai chicken, pumpkin and coconut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 900 gram large barbecued chicken; 1/4 cup red curry paste in a large; 420 gram cans cream of pumpkin; 3 1/4 cup light coconut milk; 1 1/2 cup chicken, chopped roughly; 4 thinly sliced green onions; 1/4 cup roughly chopped basil leaves

Ingredients

900 gram large barbecued chicken

1/4 cup red curry paste in a large

420 gram cans cream of pumpkin

3 1/4 cup light coconut milk

1 1/2 cup chicken, chopped roughly

4 thinly sliced green onions

1/4 cup roughly chopped basil leaves

Method

1.Buy a large barbecued chicken weighing about 900g; discard the skin and carcass then chop the meat roughly. Stir red curry paste in a large heated saucepan until it’s fragrant. Add two cans cream of pumpkin soup, light coconut milk and chicken stock to the pan and bring to a boil.

2.Stir in the chicken; reduce heat to medium then stir until soup is heated through. Stir in 4 thinly sliced green onions and about roughly chopped basil leaves just before serving.

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Ingredients

Method

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