Name: Fast red chicken curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 800 gram chicken thigh fillets, sliced thickly; 1 medium (150g) brown onion, chopped coarsely; 1/2 cup (150g) thai red curry paste; 400 millilitre coconut milk; 1 cup (250ml) chicken stock; 600 gram butternut pumpkin, chopped coarsely; 3 leaves silver beet, chopped coarsely; 1 tablespoon finely grated palm sugar; 1 fresh long red chilli, sliced; 2 tablespoon fish sauce; 1 tablespoon lime juice; 1/2 cup fresh thai basil leaves, chopped; 1 cup (80g) bean sprouts; extra lime, for serving

Fast red chicken curry

Whip up this chicken curry in no time at all then sit back and savour the spicy feast.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tablespoon peanut oil

800 gram chicken thigh fillets, sliced thickly

1 medium (150g) brown onion, chopped coarsely

1/2 cup (150g) thai red curry paste

400 millilitre coconut milk

1 cup (250ml) chicken stock

600 gram butternut pumpkin, chopped coarsely

3 leaves silver beet, chopped coarsely

1 tablespoon finely grated palm sugar

1 fresh long red chilli, sliced

2 tablespoon fish sauce

1 tablespoon lime juice

1/2 cup fresh thai basil leaves, chopped

1 cup (80g) bean sprouts

extra lime, for serving

Method

1.Heat the oil in a large pan. Cook chicken, in batches, until browned all over; remove from pan.

2.Cook onion, stirring, until softened. Add paste; cook, stirring, until fragrant. Add coconut milk, stock, pumpkin and chicken. Bring to the boil; reduce heat, simmer, uncovered, for about 10 minutes or until pumpkin is tender.

3.Stir in silver beet, sugar, chilli, sauce and juice; top with basil and sprouts.

4.Serve with extra lime and steamed jasmine rice, if desired.

Women's Weekly Food