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Thai pumpkin & chicken curry

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 1 x 420g can Campbell’s Cream of Pumpkin Condensed Soup
  • 2 tbs red curry paste
  • 400ml coconut milk
  • 500g chicken breast fillet, thinly sliced
  • 150g green beans, topped & tailed
  • 1 cup frozen peas

Method

  1. In a large saucepan or wok, combine Campbell’s Soup & curry paste, mix well. Place over medium heat, whisk in coconut milk until smooth & well combined.
  2. Bring mixture to the boil add chicken, beans & peas. Simmer for 8-10 mins until chicken & beans are cooked through. Serve with rice.

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