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🍽️ Creamy Chicken Pumpkin Curry

513 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh (e.g. butternut squash)
• 150 g Thai asparagus
• 20 g ginger
• 1 shallot
• 1 clove garlic
• 2 tbsp peanut oil
• 1 tbsp red curry paste (jar)
• 500 ml coconut milk
• 200 ml poultry broth
• 400 g chicken breast fillet
• 2 tbsp lime juice
• 1 tbsp soy sauce (light)
• 4 handfuls bean sprouts
• 1 handful Thai basil

Instructions

1. 1. Cut the pumpkin flesh into cubes of about 3 centimeters.
2. 2. Wash the Thai asparagus, trim the tough ends, and halve the stalks.
3. 3. Peel the ginger, shallot, and garlic, and chop them finely.
4. 4. Heat the oil in a wok.
5. 5. Roast the curry paste in the hot oil for 2 to 3 minutes.
6. 6. Add the chopped ginger, shallots, and garlic, and sauté until they become translucent.
7. 7. Deglaze the mixture with the coconut milk and add the broth.
8. 8. Add the pumpkin cubes and cook the curry in the open wok for about 5 minutes over high heat.
9. 9. Rinse the chicken meat and cut it into bite-sized pieces.
10. 10. Add the chicken and Thai asparagus to the curry and reduce the heat.
11. 11. Let the curry cook for about 5 minutes.
12. 12. Divide the curry onto plates.
13. 13. Sprinkle with the rinsed bean sprouts and fresh basil.
14. 14. Serve the curry with Jasmine rice.

Nutrition per serving

• kcal: 513
• Protein: 33 g · Fett/Fat: 36 g · Carbs: 14 g