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Thai-spiced chicken & pumpkin

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Make me with:

Chicken Thigh Fillets (boneless skinless)

  • 4-6
    SERVES
  • 15
    PREP TIME
    (MINS)
  • 50-55
    COOK TIME
    (MINS)

Make me with:

Chicken Thigh Fillets (boneless skinless)

Ingredients
(Serves 4-6)

  • 8 Waitoa Free range chicken thigh fillets
  • 600g pumpkin, peeled, deseeded, cut into 6 pieces
  • 3 kaffir lime leaves, torn
  • 4cm piece ginger, peeled, grated
  • 2 tablespoons Thai curry paste (we used red)
  • 1 tablespoon fish sauce
  • 400ml coconut milk
  • Handful of coriander leaves
  • Small handful of Thai basil (optional)

Method

Preheat the oven to 180°C.

Arrange the chicken, pumpkin and kaffir lime leaves in a roasting dish.

Put the ginger, curry paste, fish sauce and coconut milk in a jug. Mix well to combine then pour over the chicken mixture.

Bake for 50-55 minutes or until the chicken is cooked through and the pumpkin is tender.

Scatter with coriander and Thai basil (if using) and serve with steamed jasmine rice.

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