Big flavour, minimal effort - A super easy, fragrant Thai curry that you need in your weekly rotation!
Carefully cut the pumpkin, zucchini and capsicum into bite-sized pieces. Set these aside.
Cut the chicken into similar sized pieces.
Heat 1 tbsp olive oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Stir and cook for about 2 minutes.
Pour in the chicken stock and stir well to dissolve the curry paste. Let it simmer for about 3 minutes, or until the liquid reduces by half.
Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
Add the chicken pieces and spread them out in the pot. Turn the heat down to low and simmer gently for 8–10 minutes, or until the chicken is cooked through.
While the curry simmers, add rice and 1.5 cups of water to a different pot. Bring to a simmer, then immediately reduce the heat to the lowest setting. Cover and cook for 10 minutes. Remove from the heat and let it sit (still covered) for another 10 minutes. Don’t lift the lid!
Add vegetables to the curry and simmer for a further 3-5 minutes, or until pumpkin is tender and the sauce has thickened slightly.
Serve over rice and enjoy!
If you're unsure about the spice level, start with 2 tbsp of curry paste and add more later if needed.
Customise the veggies - try green beans, broccoli, or sweet potato.
Add 1 tablespoon of lemongrass paste with the garlic and ginger for a flavour boost
Top with lime juice, chilli and fresh coriander if you have these on hand
This curry tastes even better the next day so it’s great for leftovers!
Serves = 5
Nutrition information (per serve),
Energy (1700kJ)
Protein (29g)
Total Fat (12g)
Saturated Fat (4.7g)
Carbohydrate (43.3g), (Starch (33.8g), Sugars (9.6g), Added sugars (0.7g), Free Sugars (0.7g))
Dietary Fibre (3.9g)
Sodium (561mg)
Calcium (75mg)
Iron (1.9mg)
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