Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)

The pumpkin turns amazingly sweet in this Thai red curry and offsets the heat from the chilli

Ingredients

• 1 can (114g) Maesri Red Curry Paste
• 500g Sliced Chicken Breast
• 300g cubed Kent Pumpkin
• 400 ml Coconut Milk
• 1 cup Basil Leaves
• Lion Brand Jasmine Rice
• Maesri Red Curry
• Lion Brand Jasmine Rice

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Directions

1. Bring ‘head’ of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
2. Add remainder of coconut milk.
3. Add chicken and pumpkin until cooked
4. Garnish with basil
5. Serve with steamed Lion Brand Jasmine Rice.