Baked Chicken and Pumpkin Red Curry
Caramelised pumpkin and roasted chicken make a satsifying base for this rich and fragrant oven-roasted curry that will warm chilly nights.
Recipe
1
Cook Rice
Preheat oven to 200°C fan-forced. Place rice and 310ml (1¼ cups) cold water in a saucepan and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Set aside, covered, until ready to serve.
2
Prepare Veg and Chicken
Peel pumpkin and scrape out and discard seeds. Cut pumpkin into 2cm pieces. Cut onion into 1cm wedges. Cut chicken into 4cm pieces.
3
Add Curry Paste
Place pumpkin, chicken, onion, curry paste, fish sauce and oil together in a non-stick roasting pan and toss to coat. Roast for 15-20 minutes or until pumpkin is tender and lightly caramelised and chicken is just cooked through.
4
Add Coconut and Spinach
Remove from oven, add coconut milk, 60ml (1/4 cup) water and spinach leaves and mix to combine, scraping the bottom of the pan with a wooden spoon. Roast for a further 10–12 minutes or until coconut milk is hot and bubbling.
5
Season Curry
Squeeze in juice of ½ lime and season with salt, pepper and sugar to taste. Pick basil leaves from their stems. Add ½ the basil leaves to pan and stir to combine.
6
Plate Up
Cut remaining lime into wedges. Spoon rice into bowls and top with curry and remaining basil leaves. Serve with lime wedges.