thai red chicken and pumpkin curry - comforting sunday dinner

sunday was simple

church - market - gardening - dinner - sam to bed - masterchef with jonathan - sleep

of course there was all the other bits and bobs but i wanted it to look simple and pretty.

market buy of the day - box of granny smith apples for $3. by box, i mean small fruit carton and there are alot to work with!

dinner cooked - thai red chicken and pumpkin curry with rice. this is actually a recipe for a pork pumpkin curry but we adapt things in our house. jonathan is working night shift so a warming delishious meal was on the cards. samuel also enjoyed it - making yummy sounds whilst eating and doing a little dance when the food was getting closer to his mouth. jonathan even left a wee bit for him to enjoy for dinner tonight.

this is a pretty easy meal to replicate over and over again. a staple on our list to cook, probably repeated every 4 months or so. the recipe is from the complete stir-fry cookbook which is produced by family circle. why i like this book ? well it has nutritional information for every single recipe and a hugemongeous variety of recipes.

you can pick this book up secondhand on amazon

but here is my altered recipe

thai red chicken and pumpkin curry (serves 4)
1 tbsp oil
1-2 tbsp red curry paste
500g chicken, cubed
1 cup coconut milk
350g butternut or japanese pumpkin, peeled and cubed
1 lime, juiced
1/4 cup coconut cream
1 tbsp fish sauce
1 tsp brown sugar
2 red chillies sliced (optional)

1 - heat oil in wok, add curry paste, cook 1 minute
2 - add chicken to the wok and stir fry until golden brown. add the coconut milk, pumpkin, lime and 1/2 cup water. reduce the heat and simmer for 15 minutes.
3 - add the coconut cream, fish sauce and brown sugar. stir to combine. scatter chilli over the top to serve.

Nutritional Info:
30g protein
11g fat
9g carbohydrate
1.5g dietary fibre
62mg cholesterol
260 cal (1085kJ)