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Thai Chicken and Pumpkin Curry

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 15MINS

2 tbsp Thai red curry paste

500g chicken thigh fillets, cut into 4cm pieces

420g can Campbell’s Condensed Pumpkin Soup

270g can coconut milk

1 red capsicum, thinly sliced (100g)

STEP 1 Heat a little oil in a wok or large frying pan. Add curry paste and stir-fry for about 30 seconds or until fragrant. Add the chicken and cook until changed in colour.

STEP 2 Add Campbell’s Condensed Pumpkin Soup, ¼ can of water and coconut milk, stirring to combine.

STEP 3 Add capsicum and simmer for 10 minutes or until chicken is cooked through.