Sumptuous Chicken, Pumpkin & Broccoli Curry

This Thai recipe is great for using up a selection of vegetables. It’s a mild to medium- flavoured curry so should be a favourite with all the family.


  • 1 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 3cm piece of ginger, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped or crushed
  • 70g red curry paste
  • 2 chicken breasts cut into bite-size pieces
  • 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
  • 400g tin of coconut milk
  • 200g pack broccoli
  • 150g baby corn halved
  • 1 bunch of spring onions, sliced
  • Juice of 1 lime
  • 1 bunch of coriander, chopped
  • Thai rice to serve


  • Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about 5 minutes until it has softened but not coloured.
  • Stir in the curry paste and chicken, and cook for about 1 minute.
  • Stir in the pumpkin or butternut squash, and then add the coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes.
  • Add the broccoli, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender.
  • Finish off by stirring in the lime juice and coriander before serving with Thai rice.