Thai Pumpkin & Chicken Curry

Step 1. Prepare and Cook the Pumpkin

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.

Step 2. Prepare the Curry Base

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.

Step 3. Cook the Curry

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.

Step 4. Serve

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, Asian, by Farina Wong Kingsley (Oxmoor House, 2007)