thai- style pump­kin, chicken and co­conut soup

Sunday Tasmanian - Tassie Living - - TASTE -

1 / 3 cup ( 85g) Thai red curry paste 1 x 400ml can co­conut milk 2 ta­ble­spoons brown sugar 3 cups ( 750ml) chicken stock 800g but­ter­nut pump­kin, peeled and

chopped 1 ta­ble­spoon lime juice 200g chicken breast fil­let, thinly sliced 1 thinly sliced long red chilli green onion and basil leaves, to serve Heat a large saucepan over medium heat. Add the curry paste and cook, stir­ring, for 1 minute or un­til fra­grant. Add the co­conut milk, sugar and stock and bring to the boil. Add the pump­kin, lime juice and chicken and cook for 8- 10 min­utes or un­til the chicken is cooked through and the pump­kin is ten­der. Top the soup with the chilli, green onion and basil leaves to serve.

Serves 4- 6.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.