Thai Pumpkin & Chicken Curry Recipe

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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.

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Thai Pumpkin & Chicken Curry Recipe
  • Prep: 0 min. Cook: 0 min.
  • Yield: 4 Servings
    •

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

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