OH! Magazine - Australian Version September 2017 | Page 13

PETE
EVANS
PETE EVANS’ THAI RED
CHICKEN & PUMPKIN CURRY
Celebrity chef Pete Evans shares his recipe for a delicious
Thai red chicken and pumpkin curry..
I absolutely adore this aromatic curry sauce that creates a wonderful pool for the chicken and vegetables to
bathe in. Here, I have teamed the curry with one of my all-time favourite vegetables, the humble pumpkin.
Spiralised into noodles, the pumpkin is perfect for slurping down while you enjoy your curry. Carrot, sweet
potato and zucchini noodles also work well, as do kelp noodles. And feel free to swap out the chicken for
duck, prawns, beef or mussels.
What you’ll need:
300g broccoli, trimmed and broken into florets
4 Japanese eggplants, cut into 2cm pieces
3 tablespoons coconut oil
1 onion, chopped
2 tablespoons red curry paste
2 garlic cloves, finely chopped
700g chicken thigh fillets, cut into 2.5 cm pieces
1 teaspoon coconut sugar or honey
1 x 400ml can coconut milk
A splash of fish sauce, plus extra if needed
Zest and juice of ½ lime
1 litre (4 cups) chicken bone broth or salted water
600g butternut pumpkin, spiralised into thin noodles
1 large handful of Thai basil leaves, to serve
1 bird’s eye chilli, finely sliced, to serve (optional)
YOU CAN FOLLOW PETE VIA:
Web: peteevans.com
Facebook: paleochefpeteevans
Instagram: @chefpeteevans
How to make it:
1. Bring a large saucepan of salted water to the boil. Add the
broccoli and cook for four to six minutes until still a little
crunchy in the centre.
2. Remove from the water and plunge into iced water. Repeat
with the eggplant (note: it’s best to cook the broccoli and
eggplant in separate batches as they have different cooking
times). Drain and set aside until needed.
3. Melt the oil in a saucepan over medium–low heat. Add the
onion and cook for five to six minutes until soft.
4. Stir in the curry paste and garlic and cook, stirring
occasionally, for two minutes until fragrant and the oil
separates and comes to the surface.
5. Add the chicken and cook for two to three minutes, then
mix in the coconut sugar or honey and coconut milk. Bring
to the boil and simmer for 10 minutes.
6. Add the broccoli and eggplant and cook for a further six to
eight minutes until the chicken is cooked through. Season
with a splash of fish sauce and the lime juice.
7. Bring the broth or salted water to the boil in a large
saucepan.
8. Add the pumpkin noodles and blanch for about 50 to 60
seconds until almost cooked through. Drain, reserving the
broth for another use.
9. To serve, divide the pumpkin noodles between serving
bowls. Ladle over the chicken, vegetables and sauce,
scatter on the lime zest and serve with the basil and chilli
(if using).
OH! MAGAZINE ( SEPT 2017 )
13