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Thai Pumpkin & Chicken Curry

Thai Pumpkin & Chicken Curry
Garnish with slivered basil, flaked unsweetened coconut and chopped peanuts. Substitute boneless skinless chicken breast for the thighs. This is a very mild curry-increase the garlic or curry paste if you like spicy.
4 ServingsPrep: 0 min. Cook: 0 min.

Ingredients

  • 1 (1-1/2 pound) small pumpkin or butternut squash -- halved
  • seeded
  • peeled and cut into bite-size cubes 2 shallots -- chopped 3 garlic cloves -- coarsely chopped 1 tablespoon Thai red curry paste 1 (13-1/2 ounce) can unsweetened coconut milk 2 tablespoons Asian fish sauce Juice of 1 lime 2 teaspoons firmly packed light brown sugar 3 tablespoons corn or peanut oil 1 pound boneless skinless chicken thighs -- cut into bite-size cubes 2 tablespoons slivered fresh basil (preferably Thai basil) Steamed rice -- for serving

Directions

  • Cook the pumpkin: 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. Prepare the curry base: In a
  • blender, combine the shallots, garlic and curry paste with 2
  • tablespoons 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. Cook the curry: In a wok or large fry pan over
  • medium heat, warm 2 tablespoons 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 tablespoon 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. Transfer the curry to a serving bowl, garnish with the
  • basil and serve immediately with steamed rice.
  • Source: "Williams-Sonoma" Yield: serves 4
© Taste of Home 2012

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Thai Pumpkin & Chicken Curry (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012