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Thai Pumpkin & Chicken Curry
Thai Pumpkin & Chicken Curry is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4
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.
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
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 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.
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.
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).
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 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.
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.
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).
Rated 4 out of
5
by
CriminalGrace from
Delicious if you're cautious with the fish sauce
I prepared this as directed and really enjoyed the results. The recommended amount of fish sauce made my pot of curry far too sour, but a few tablespoons of extra brown sugar and a bit of chicken stock brought it back into balance. I'll chalk it up to differences in fish sauce brands/varieties and add it in smaller amounts the next time I make this dish.
Date published: 2013-09-24