- Serves 4
- Preparation Time 10MINS
- Cook Time 15MINS
2 tbsp Thai red curry paste
500g chicken thigh fillets, cut into 4cm pieces
420g can Campbell’s Condensed Pumpkin Soup
270g can coconut milk
1 red capsicum, thinly sliced (100g)
STEP 1 Heat a little oil in a wok or large frying pan. Add curry paste and stir-fry for about 30 seconds or until fragrant. Add the chicken and cook until changed in colour.
STEP 2 Add Campbell’s Condensed Pumpkin Soup, ¼ can of water and coconut milk, stirring to combine.
STEP 3 Add capsicum and simmer for 10 minutes or until chicken is cooked through.