Ingredients
- Valcom Thai red curry paste
- Chicken stock 250ml
- Chicken 300g
- Pumpkin
- Green beans
- Oil, garlic, ginger, sugar, kaffier lime leaves, lemongrass paste
- 400ml coconut milk
Method
- Cut up chicken thighs, pumpkin and green beans into bite size pieces
- Heat up oil pan and add the valcom Thai curry paste.
- Once the paste is fragrant, add your ginger garlic and lemongrass paste
- Slowly add your 250 mils of chicken stock till the paste is smooth
- Add your coconut milk, sugar and kaffier lime leaves
- Add your pre-cut chicken and let’s boil for 8 to 10 minutes
- The chicken should be nearly fully cooked through now you can add your pumpkin
- Lastly add your green beans they still want a little bite so you’ve only got a few more minutes left
- Serve with rice and coriander
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
