Chicken Curry with Pumpkin

Ingredients

• 400 g pumpkin flesh (e.g., butternut squash)
• 150 g Thai asparagus
• 20 g Ginger
• 1 Shallot
• 1 Garlic clove
• 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 light soy sauce
• 4 handfuls soy sprouts
• 1 handful Thai basil

Instructions

1. 1.

   Cut the pumpkin flesh into about 3 cm cubes. Wash, trim and halve the Thai asparagus. Peel and finely chop the ginger, shallot and garlic. Heat the oil in a wok. Toast the curry paste for 2-3 minutes. Add the ginger, shallots and garlic and sauté until translucent. Pour in the coconut milk and add the broth. Add the pumpkin and cook uncovered over high heat for about 5 minutes. Rinse the chicken and cut into bite‑sized cubes. Combine with the Thai asparagus, reduce the heat and simmer for about 5 minutes. Season the curry with lime juice and soy sauce.

2. 2.

   Serve in bowls and sprinkle with rinsed soy sprouts and basil.

3. 3.

   Pair with jasmine rice.