Name: Chicken and Pumpkin Red Curry
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 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; 250.00 ml chicken stock (liquid); 700 g pumpkin chopped; 1 tbs fish sauce; 2 tsp lime juice; 1/3 cup basil shredded

by Pamella Last updated on 05/05/2025

A very tasty and simple Thai curry that I have often prepared for dinner parties.

- Pamella

Ingredients

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 chicken stock (liquid)
700 g pumpkin chopped
1 tbs fish sauce
2 tsp lime juice
1/3 cup basil shredded

Method

Step 1

Place a large saucepan over medium-high heat. Add oil and curry paste and cook for 1 minute or until aromatic.
Step 2

Add onion, lemongrass, garlic and chicken and cook until browned.
Step 3

Add coconut milk and stock and simmer, covered, over low heat for 15 minutes.
Step 4

Add pumpkin and simmer uncovered, for 15 minutes or until tender.
Step 5

Stir through fish sauce, lime juice and basil.
Step 6

Garnish with extra basil and serve with steamed rice.

Recipe Notes

from Australia’s Best Recipes team

I use vegetable oil as I have to maintain a peanut free household. I also replace the lime juice with lemon juice when necessary. I prefer the Mae Ploy brand curry paste.