Thai Chicken And Pumpkin Curry

Impress your guests with this creamy Thai chicken and pumpkin curry.

The ingredient of Thai Chicken And Pumpkin Curry

• 2 teaspoons vegetable oil
• 1 tablespoon thai red curry paste
• 6 green onions thinly sliced
• 750g chicken thigh fillets cut into 4cm pieces
• 420g can heinz condensed cream of pumpkin soup
• 165ml can light coconut milk
• 1 lime juiced
• 500g desiree potatoes peeled cut into 4cm pieces
• 1 cup fresh coriander leaves to serve
• 1 cup fresh mint leaves to serve
• steamed jasmine rice to serve

The Instruction of thai chicken and pumpkin curry

• heat oil in a large non stick frying pan over medium high heat add curry paste cook stirring for 1 minute add onion and chicken cook stirring occasionally for 5 minutes or until chicken is browned
• stir soup coconut milk 2 tablespoons of lime juice and potatoes into chicken mixture bring to the boil over high heat
• reduce heat to medium low simmer for 25 minutes or until potatoes are tender spoon rice into bowls top with curry sprinkle with coriander and mint serve

Nutritions of Thai Chicken And Pumpkin Curry

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