Thai red chicken and pumpkin curry
- 1 tbsp groundnut oil
- 1 large onion, cut into slim wedge-shaped slices
- 1 stalk lemongrass
- 3 cloves garlic, crushed
- 2.5cm square ginger root, peeled and grated
- 1 red chilli, deseeded and chopped
- 6 tbsp Thai red curry paste
- 400g pumpkin or squash flesh, cut into small chunks (prepared weight)
- 800g chicken thigh fillets, cut into chunks
- 2 x 400ml tins coconut milk
- 1 tbsp soft light brown sugar
- ½ tbsp fish sauce
- 300g green beans, topped, tailed and halved
- juice of 1 lime
- small bunch coriander, leaves only, roughly chopped
Heat the oil in a pan and cook the onion until translucent.
Discard the fibrous outer leaves from the lemongrass then chop the remainder, stopping at the bulbous end. Add to the onions, along with the garlic, ginger and chilli, then cook for a few minutes more.
Add the curry paste and cook, stirring, for one minute.
Stir in the pumpkin or squash and the chicken, and cook for two minutes. Add the coconut milk and bring to just under the boil.
Turn the heat down, add the sugar and fish sauce, and season. Simmer for about 20 minutes. The pumpkin should be tender – break some of it down with a spoon to thicken the sauce.
Add the beans and cook for four minutes, or until tender. Add the lime, season, stir in the coriander and serve.
For an added flourish, serve in a hollowed-out pumpkin half, roasted for 45-50 minutes at 180C/gas mark 4.