Chicken and Pumpkin Curry
As part of our Heal Your Pantry challenge (Which by the way was HUGE!) we created a Basic Curry Paste and this recipe is putting it to good use. A very mild curry unless you go in heavy with the chillies, this will suit most people in the family and it super easy to whip up at a moment's notice, once you have the curry paste in the fridge ready to go! I do love the sweetness of the pumpkin in this one. It is really very more-ish!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 red chilli
- 1 brown onion
- 4 cloves garlic
- 15 Grams fresh ginger
- 20 Grams coconut sugar
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 70 Grams Basic Curry Paste Recipe
- 400ml Tins coconut cream Recipe
- 30 Grams limes juice only
- 10 Grams fish sauce
- 250 Grams butternut pumpkin cut into 2 cm cubes
- 400 Grams chicken thighs boneless and skinless, cubed
- Steamed rice, to serve
Do
- 1
Place chilli, onion, garlic, ginger, coconut sugar, EVOO and basic curry paste into the Thermomix bowl and chop 7 sec/speed 7. Scrape down and saute 5 min/Varoma/speed 1.
- 2
Insert Butterfly. Add coconut cream, lime juice, fish sauce and pumpkin. Cook 10 min/100°C/Reverse/speed soft.
- 3
Add chicken and cook 5 min/100/speed soft or until chicken is cooked through.
- 4
Allow to sit in the Thermomix bowl or a thermoserver for at least 10 minutes before serving with plenty of steamed rice.
More
Serve hot with steamed rice.
