Thai Pumpkin & Chicken Curry
This flavorful Thai pumpkin and chicken curry is a delightful dish that combines tender pumpkin with succulent chicken in a rich, fragrant coconut curry sauce. The dish is bursting with exotic flavors from the Thai red curry paste, coconut milk, and fresh basil. Serve this aromatic curry over steamed rice for a satisfying meal that is both comforting and delicious.
— Constant Cookbook
Ingredients
- 1 small pumpkin or butternut squash, about
- 1 1/2 lb., halved, seeded, peeled and cut into
- bite-size cubes
- 2 shallots, chopped
- 3 garlic cloves, coarsely chopped
- 1 Tbs. Thai red curry paste
- 1 can (13 1/2 fl. oz.) unsweetened coconut milk
- 2 Tbs. Asian fish sauce
- Juice of 1 lime
- 2 tsp. firmly packed light brown sugar
- 3 Tbs. corn or peanut oil
- 1 lb. boneless, skinless chicken thighs, cut into
- bite-size cubes
- 2 Tbs. slivered fresh basil, preferably Thai basil
- Steamed rice for serving
Instructions
- <h3><b>Step 1. Prepare and Cook the Pumpkin</b></h3> To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
- Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender (about 7 minutes). Drain well and set aside. &nbsp; <h3><b>Step 2. Prepare the Curry Base</b></h3> In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. &nbsp; <h3><b>Step 3. Cook the Curry</b></h3> In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides (5 to 7 minutes). Using a slotted spoon, transfer the chicken to a bowl.
- Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more. &nbsp; <h3><b>Step 4. Serve</b></h3> Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007) &nbsp;
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