recipes

Thai Pumpkin & Chicken Curry

Quick & Easy

  • MEAL TYPE Main meal
  • PREPARATION 10 minutes
  • COOKING 12 minutds
  • SERVES 4

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7f1c_ThaiPumpkinCurry.jpg

Method

  • In a large saucepan or wok add soup and curry paste, mix well.  Place over medium heat, add coconut milk and stir, using a whisk or fork, until smooth and well combined.
  • Add meat, beans and peas.  Simmer for 8-10 minutes until meat and vegetables are cooked through.  Serve with rice.

 

*For a tasty twist: Substitute green, red, yellow or panang curry paste in place of the red curry paste.  You could also make this with pork or peeled green king prawns instead of the chicken breast.

Ingredients

1 x 420g can Campbell's Condensed Cream of Pumpkin Soup
2 tbsp red curry paste*
400ml coconut milk
500g skinless chicken breast fillet, cut into strips
150g green beans
1 cup frozen peas
 

Handy Hint

Flavourful Roast Chicken

For a flavourful twist on an old favourite, Roast Chicken, simply brush the chicken with a mix of Campbell's Real Stock, crushed garlic and some lemon juice.

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