Thai Pumpkin & Chicken Curry Recipe

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
  
  

  Notes: 

  Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. 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.

Thai Pumpkin & Chicken Curry