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Red Curry Chicken with Pumpkin and Green Beans

A delicious and comforting dish that combines creamy coconut milk with spicy red curry paste, featuring tender chicken, pumpkin, and green beans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2-3 tbsp red curry paste Adjust for desired spice level.
  • 2 cups pumpkin, cubed
  • 1 cup green beans, trimmed Do not overcook.
  • 1 tbsp vegetable oil For cooking.
  • to taste Salt
  • Rice or noodles for serving

Method
 

Cooking
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chicken pieces and cook until lightly browned.
  3. Stir in the red curry paste and cook for another minute.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the pumpkin cubes and green beans, cooking until the pumpkin is tender and the green beans are bright green.
  6. Season with salt to taste.
  7. Serve hot over rice or noodles.

Notes

Garnish with fresh herbs like cilantro or basil. Pairs well with a light salad or steamed vegetables. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.