Ingredients
- 500g chicken thighs, skinless and boneless, cut into chunks
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 red peppers, deseeded and cut into strips
- 300g brown mushrooms, sliced
- 400g pumpkin or butternut squash, peeled and cut into 2cm cubes
- 3 tbsp Thai red curry paste
- 400ml tin coconut milk
- 200ml chicken stock
- 1 tbsp fish sauce
- 1 tsp soft brown sugar
- Juice of 1 lime
- Small bunch fresh coriander, roughly chopped
- 1 fresh red chilli, thinly sliced (optional, for garnish)
To Serve:
- Steamed rice
- Extra lime wedges
Method
- Cook the chicken: Heat 1 tbsp of the oil in a large pan or wok over medium-high heat. Season the chicken lightly with salt and fry for 5-6 minutes until browned on all sides. Remove from the pan and set aside.
- Sauté the vegetables: Add the remaining oil to the pan. Fry the onion for 3-4 minutes until starting to soften, then add the peppers and mushrooms. Cook for another 5 minutes until the mushrooms release their juices and begin to brown.
- Add curry paste and pumpkin: Stir in the curry paste and fry for 1 minute to release its fragrance. Add the diced pumpkin and coat well in the paste.
- Make the sauce: Pour in the coconut milk and chicken stock, stirring to combine. Return the chicken to the pan. Bring to a gentle simmer, cover, and cook for 15 minutes until the pumpkin is tender and the chicken is cooked through.
- Season the curry: Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust with more lime or fish sauce if needed.
- Finish and serve: Scatter with coriander and sliced fresh chilli if you like extra heat. Serve hot with steamed jasmine rice or coconut rice, with lime wedges on the side.