The day after I made this, I was watching The Cook and the Chef and the chef said he likes to used coconut "cream" for hot curries. So next time, as much as I enjoy the heat of this dish, I might try it with the cream.
- 3 medium size chicken breasts, diced
- 3 medium potatoes, diced
- 1 red capsicum, sliced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 2 cups coconut milk
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon ginger
- 1/2 cup boiled, then mashed pumpkin
- 2 large tablespoons red curry paste
- 1 teaspoon curry powder
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon pepper
- 1 teaspoon salt
1. Cook chicken until golden and set aside.
2. In the same pan, add onion and fry for 2 minutes or until lightly coloured.
3. Add garlic, ginger, curry paste, curry powder, tomato paste, pepper,salt, pumpkin and the bay leaf. Then add the milk and water and simmer for 5 minutes.
4. Add the cooked chicken and potato. Stir and simmer for 20 minutes or until potatoes are cooked and sauce is slightly thickened.
- 3 medium size chicken breasts, diced
- 3 medium potatoes, diced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 2 cups coconut milk
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon ginger
- 1/2 cup boiled, then mashed pumpkin
- 2 large tablespoons red curry paste
- 1 teaspoon curry powder
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon pepper
- 1 teaspoon salt
1. Cook chicken until golden and set aside.
2. In the same pan, add onion and fry for 2 minutes or until lightly coloured.
3. Add garlic, ginger, curry paste, curry powder, tomato paste, pepper,salt, pumpkin and the bay leaf. Then add the milk and water and simmer for 5 minutes.
4. Add the cooked chicken and potato. Stir and simmer for 20 minutes or until potatoes are cooked and sauce is slightly thickened.
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