Thai creamy chicken one-pot recipe

Name: Thai creamy chicken one-pot recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 9.20 gm olive oil; 6 skin-on chicken thigh cutlets; 1 red onion, cut into thin wedges; 56.00 gm red curry paste; 400ml can coconut milk; 250ml (1 cup) chicken stock; 1/2 (about 700g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces; Fresh basil leaves and steamed rice, to serve

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Author : Tracy Rutherford

thai asian creamy

Ingredients

Remove All · Remove Spices · Remove Staples

9.20 gm olive oil6 skin-on chicken thigh cutlets1 red onion, cut into thin wedges56.00 gm red curry paste400 milliliters can coconut milk250 milliliters (1 cup) chicken stock1/2 (about 700 grams) butternut pumpkin, peeled, deseeded, cut into 2cm piecesFresh basil leaves and steamed rice, to serve

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Instructions

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Step 1

Heat the oil in a large, deep frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 5 minutes or until golden. Turn and cook for 1 minute. Transfer to a plate. Repeat with the remaining chicken.

Step 2

Reduce the heat to medium. Discard all but 2 tbsp fat from the pan. Add the onion to the pan and cook, stirring occasionally, for 3 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and pumpkin and stir until combined.

Step 3

Add the chicken to the pan, skin-side up, nestling it among the pumpkin. Bring to a simmer then reduce heat to medium-low. Cook, uncovered, for 30 minutes or until the chicken is cooked through and the liquid has reduced and thickened slightly. Sprinkle with basil leaves and serve with rice.