Recipe by Tracy Power


  • 2 tablespoons red curry paste

  • 500 g diced chicken breasts

  • 1 can condensed pumpkin soup

  • 1 can low fat Coconut milk


  • 1.

    Fry curry paste for 1-2 minutes to release flavour (no oil required, just use non-stick pan).

  • 2.

    Add diced chicken and brown.

  • 3.

    Add pumpkin soup and coconut milk.

  • 4.

    Simmer gently under the chicken is cooked through.

  • 5.

    Serve with rice or veggies.

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Posted by KK62Report
Sounds nice and easy, will give it a go!