This is a super quick but really tasty dish that is easy to make when you don't have much time.


  • 60g red curry paste

  • 2 x 510 g can pumpkin soup

  • 2x 400 ml cans of coconut milk

  • 1 cup 250 mls chicken stock

  • 2 chicken breasts thinly sliced

  • 4 storks of shallots/green onions thinly sliced

  • 2 tbsp chopped coriander leaves (fresh)


  • 1.

    Add the curry paste to a large heated oiled pan and cook stirring, until fragrant. Add the soup, coconut milk and stock to the pan and bring to the boil. Add the chicken and stir until cooked through. Stir in the coriander and onion.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 636kj
  • Fat Total 50g
  • Saturated Fat 39g
  • Protein 26g
  • Carbohydrate 29g
  • Sugar 9g
  • Sodium 171mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings