Green Thai Chicken & Pumpkin Curry
This green Thai chicken curry is a quick weeknight version that still tastes like the real thing. Organic chicken and pumpkin simmer in coconut cream and green curry paste until soft, and the broccoli goes in at the end to keep it green. It comes together in one pot in about half an hour.
- 500g organic chicken tenderloins, cut into pieces
- 500g pumpkin, diced
- 1 carrot, sliced
- 250g broccoli, cut into florets
- 1 tablespoon oil
- 2 tablespoons green curry paste
- 1 tin coconut cream
- 1 cup water
- Salt and pepper
- Quinoa pasta or rice, to serve
- Heat the oil in a large pot and cook the curry paste for 1 minute until fragrant.
- Add the chicken and cook until lightly browned.
- Add the pumpkin and carrot and stir to coat.
- Pour in the coconut cream and water and bring to a simmer.
- Simmer for 15 minutes until the pumpkin is soft.
- Add the broccoli and cook for another 5 minutes.
- Serve over quinoa pasta or rice.
Serving suggestions: Serve over rice or quinoa pasta with a wedge of lime and some fresh herbs on top. A little extra chilli suits those who like it hotter.
Storage: You can keep in the fridge for up to 3 days. It reheats well and the flavour deepens overnight. Freezes well for up to 2 months.
Variations: Swap the chicken for wild caught fish or tofu, or leave the meat out and add chickpeas for a vegetarian version. Sweet potato works well in place of some of the pumpkin.
Need the ingredients? Get a Vegetable Box with fresh organic pumpkin, carrot and broccoli, then add organic chicken tenderloins for this curry. Organic food delivery to your door across Adelaide.