Recipes - Thai

Gaeng Phed Gai Sai Fak Tong (Chicken Red Curry with Pumpkin)
Gaeng-Phed-Gai-Sai-Fak-Tong-Chicken-Red-Curry-with-Pumpkin


A flavourful and creamy curry which isn’t too spicy and filled with chicken, pumpkin and herbs. The sweet basil or kaffir lime leaves gives a wonderful fragrance that elevates the flavours of the curry. The pumpkin’s sweetness balances the spiciness with the fragrance of sweet basil or kaffir lime leaves.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Thai









Ingredients:

5 tbsp of red curry paste (homemade Thai curry paste or store-bought)
400ml coconut milk
1 kg chicken (cut into bite-sized pieces)
3 cups pumpkin (cut into cubes)
2 cups of fresh sweet basil or 4 kaffir lime leaves
Fish sauce (desired to taste)




Steps:
  1. Add some oil to the pot and fry the red curry paste until fragrant.
  2. Add chicken and pumpkin and stir fry until chicken and pumpkin is halfway cooked through for approximately 10 mins. The pumpkins will turn soft which will add volume and thickness to the curry after boiling.
  3. Pour in the can of coconut milk then stir to combine all of the herbs. You may add pumpkins now if you want whole chunks in your curry.
  4. Boil until the chicken is cooked.
  5. When cooked add the sweet basil leaves or kaffir lime leaves. Stir into mix and remove from heat.
  6. Season with fish sauce. The curry tastes better overnight as the pumpkin has absorbs the curry spices over time.

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Gaeng Phed Gai Sai Fak Tong (Chicken Red Curry with Pumpkin)

Gaeng Phed Gai Sai Fak Tong (Chicken Red Curry with Pumpkin)

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A flavourful and creamy curry which isn’t too spicy and filled with chicken, pumpkin and herbs. The sweet basil or kaffir lime leaves gives a wonderful fragrance that elevates the flavours of the curry. The pumpkin’s sweetness balances the spiciness with the fragrance of sweet basil or kaffir lime leaves.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Thai
Ingredients

5 tbsp of red curry paste (homemade Thai curry paste or store-bought)
400ml coconut milk
1 kg chicken (cut into bite-sized pieces)
3 cups pumpkin (cut into cubes)
2 cups of fresh sweet basil or 4 kaffir lime leaves
Fish sauce (desired to taste)

Instructions
  1. Add some oil to the pot and fry the red curry paste until fragrant.
  2. Add chicken and pumpkin and stir fry until chicken and pumpkin is halfway cooked through for approximately 10 mins. The pumpkins will turn soft which will add volume and thickness to the curry after boiling.
  3. Pour in the can of coconut milk then stir to combine all of the herbs. You may add pumpkins now if you want whole chunks in your curry.
  4. Boil until the chicken is cooked.
  5. When cooked add the sweet basil leaves or kaffir lime leaves. Stir into mix and remove from heat.
  6. Season with fish sauce. The curry tastes better overnight as the pumpkin has absorbs the curry spices over time.

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