Chicken & Pumpkin Thai Yellow Curry
with Jasmine Rice & Crispy Shallots- Gluten
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
Golden pumpkin and tender chicken are the ideal ingredients in this lightly spiced yellow curry. Bursting with flavour from the fragrant lime leaves and creamy coconut milk, a sprinkling of crispy fried shallots tops the whole thing off into a better-than-takeway feast.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 unit
brown onion
2 unit
kaffir lime leaves
1 bunch
Asian greens
1 knob
ginger
1 packet
chicken thigh
1 packet
Peeled & Chopped Pumpkin
½ tub
yellow curry paste
(May be present: Crustaceans.)
1 tin
coconut milk
½ cube
vegetable stock
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, for 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the brown onion. Very thinly slice the kaffir lime leaves. TIP: The leaves are quite fibrous, so cut them very thin! Roughly chop the Asian greens. Finely grate the ginger. Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh and cook for 4-5 minutes or until browned. Transfer to a plate (the chicken will finish cooking in step 5).
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the peeled & chopped pumpkin and brown onion and cook for 5-6 minutes, or until softened. Add a drizzle more olive oil, the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little more or less according to your taste.
Add the coconut milk, kaffir lime leaves, chicken thigh and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 10-15 minutes, or until the pumpkin is tender. Add the soy sauce and Asian greens to the curry and cook, stirring, for 1 minute, or until just wilted.
Divide the jasmine rice between bowls. Top with the Thai yellow chicken curry and garnish with the crispy shallots.
