Thai Pumpkin & Chicken Curry

Name: Thai Pumpkin & Chicken Curry
Yield: Makes 4 Servings
Cuisine: Thailand
Ingredients: Shallots, 2, chopped; Sugar pie pumpkin or butternut squash, 1 small, 1½ lb (750 g), halved, seeded, peeled, and cut into bite-sized cubes; Thai red curry paste, 1 tablespoon; Unsweetened coconut milk, 1 can (14 fl oz/430 ml); Asian fish sauce, 2 tablespoons; Garlic, 3 cloves, coarsely chopped; Lime juice, from 1 lime; Light brown sugar, 2 teaspoons firmly packed; Canola or peanut oil, 3 tablespoons; Skinless, boneless chicken thighs, 1 lb (500 g), cut into bite-sized cubes; Fresh basil, preferably Thai, 2 tablespoons slivered; Steamed rice, for serving

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Sugar pie pumpkin or butternut squash, 1 small, 1½ lb (750 g), halved, seeded, pe

Asia
Thailand
Main course
Dinner
Gluten-free
South East Asia

Method

Cook the pumpkin

Bring a large pot of water to a boil. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well.
Prepare the curry base

In a blender, combine the shallots, garlic, and curry paste with 2 tablespoons<