5.0
(9)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat the oil in a wok or frying pan over medium-high heat. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and water and bring to the boil.
Step 2
Reduce heat to low. Add the chicken, pumpkin and lime leaves and cook, stirring occasionally, for 20 minutes or until pumpkin is tender. Add the beans, lime juice, sugar and fish sauce and cook, stirring occasionally, for 3-4 minutes or until the beans are bright green and tender crisp.
Step 3
Divide the curry among serving bowls. Top with bean sprouts and Thai basil leaves. Serve with rice.
Your folders
mccormick.com
15 minutes
Your folders
bestrecipes.com.au
4.5
(2)
30 minutes
Your folders
yummyaddiction.com
4.9
(11)
35 minutes
Your folders
jocooks.com
4.6
(178)
15 minutes
Your folders
onceuponachef.com
5.0
(144)
15 minutes
Your folders
carlsbadcravings.com
5.0
(1)
12 minutes
Your folders
keviniscooking.com
4.5
(8)
8 minutes
Your folders
tasteofhome.com
4.7
(6)
15 minutes
Your folders
foodandwine.com
5.0
(690)
Your folders
khinskitchen.com
4.8
(8)
15 minutes
Your folders
thewoksoflife.com
4.8
(8)
15 minutes
Your folders
tasteofhome.com
4.7
(7)
15 minutes
Your folders
lemonblossoms.com
5.0
(7)
30 minutes
Your folders
theflavoursofkitchen.com
5.0
(5)
20 minutes
Your folders
lemonblossoms.com
Your folders
kitchensanctuary.com
5.0
(14)
25 minutes
Your folders
kitchensanctuary.com
Your folders
taste.com.au
4.6
(12)
30 minutes
Your folders
getinspiredeveryday.com
5.0
(13)
20 minutes