Pumpkin & bird crimson curry

Pumpkin & bird crimson curry

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Pumpkin & bird crimson curry

The ingredient of Pumpkin & bird crimson curry

  1. 1 tablespoon peanut oil
  2. 1 tablespoon purple curry paste
  3. 1 x 400ml can coconut milk
  4. 250ml (1 cup) water
  5. 500g chook thigh fillets, cut into 3cm pieces
  6. 500g jarrahdale pumpkin, peeled, deseeded, reduce into 3cm cubes
  7. 4 sparkling kaffir lime leaves
  8. 150g green beans, crowned, reduce into 3cm lengths
  9. 2 tablespoons fresh lime juice
  10. 1 tablespoon brown sugar
  11. 2 teaspoons fish sauce
  12. 30g (half of cup) bean sprouts, trimmed
  13. half of cup fresh Thai basil leaves
  14. 2 x pkt Uncle Bensu00ae Microwave Brown Rice, heated following packet instructions, to serve

The instruction how to make Pumpkin & bird crimson curry

  1. Heat the oil in a wok or frying pan over medium-excessive warmth. Add the curry paste and cook, stirring, for 1 minute or till aromatic. Add the coconut milk and water and bring to the boil.
  2. Reduce warmness to low. Add the chook, pumpkin and lime leaves and prepare dinner, stirring every now and then, for 20 minutes or until pumpkin is smooth. Add the beans, lime juice, sugar and fish sauce and cook, stirring on occasion, for 3-4 minutes or till the beans are vibrant green and tender crisp.
  3. Divide the curry among serving bowls. Top with bean sprouts and Thai basil leaves. Serve with rice.

Nutritions of Pumpkin & bird crimson curry

fatContent: 463.182 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent:

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