The ingredient of Thai bird pumpkin curry recipe

  • 2 teaspoons [10 ml] peanut oil
  • 500g bird thigh fillets, trimmed, chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons [30 ml] Thai pink curry paste
  • 400g sweet potato, peeled, reduce into 3cm portions
  • 1 tablespoon [15 ml] fish sauce
  • 535g can creamy pumpkin soup
  • 165ml can coconut milk
  • half cup [120 ml] fowl inventory
  • 300g broccoli, reduce into small florets
  • 100g green beans halved
  • Steamed jasmine rice, to serve
  • Fresh coriander leaves, to serve
  • Fried shallots, to serve
Thai bird pumpkin curry recipe

The instruction of how to make Thai bird pumpkin curry recipe

Heat oil during a wok over medium-high warmth. Add chicken. Cook, stirring, for 8 mins or until browned. Transfer to a bowl. Cover to stay warm. Add onion and garlic. Cook for 4 to 5 minutes or till onion is softened. Add curry paste. Cook for 2 minutes or until aromatic.
Add potato, fish sauce, soup, coconut milk, and inventory. bring back the boil. Return bird to wok. Reduce warmth to low. Simmer for quarter-hour or till potato is just soft and therefore the sauce has thickened barely.
Add broccoli and beans. Simmer for 4 to 6 minutes or until veggies are tender.
Divide rice among serving bowls. Spoon over the curry. Top with coriander and fried shallots. Serve.

Please Check spring lamb and vegetable soup recipes

Leave a Reply

Your email address will not be published. Required fields are marked *