Adam Liaw’s Chicken and Pumpkin Curry

There’s nothing like a good curry when the weather turns frosty, and I have seen a few great recipes lately.

Adam Liaw’s Chicken and Pumpkin Curry recipe on Instagram caught my eye, as Ihad all of the ingredients (more or less).

The recipe is simple and tasty, and the list of ingredients is not too long for a curry.

To make this curry, you will need:

Rampeh

8 macadamia nuts (I used cashew nuts)
2cm galangal (I skipped it)
2cm ginger (I used a squirt of ginger from a tube)
5 garlic cloves (again, I used a squirt from a tube)
1 onion

Other ingredients

1 chicken, jointed (I chopped up a couple of chicken breasts)
1/2 butternut pumpkin (I used Kent pumpkin)
10 curry leaves (I used the zest of a lime instead)
1 tablespoon fish sauce
1teaspoon salt
4 teaspoons Baba’s meat curry powder (I used Keens Mild Curry Powder)
400ml coconut cream
800ml water
(I also added about 250g snow peas toward the end of the cooking time)


Put the rampeh ingredients into a food processor and blitz to form a paste.

Put a tablespoon of oil into a deep frypan or wok and heat until sizzling. Fry the rampeh in the pan for 10 minutes, then add the remaining ingredients to the pan and bring to a boil; reduce the heat to a simmer and simmer for 40 minutes.

Serve with steamed or boiled rice.