Thai Pumpkin and Chicken Curry
1 small Pumpkin (any suitable pumpkin, about 500 g – 700g)
500 g Boneless Chicken Thighs – cut into bite-sized pieces
½ cup Thai Basil – firmly packed & chiffonade
To be blended into paste:
2 nos Shallots – chopped coarsely
3 cloves garlic – chopped coarsely
3 Tbl Thai Red Curry Paste
2 Tbl Water
300 ml Fresh Coconut Milk (canned or packed can be use)
2 Tbl Fish Sauce (Nam pla)
1 nos Lime (½ Lemon) – extract the juice only
2 tsp Palm sugar or Light Brown Sugar
3 Tbl Virgin Coconut Oil or Cooking Oil of your choice
1. Prepare the pumpkin; halved, seeded, peeled and cut into bite-sized chunks. Washed and drain well.
2. For the curry base: In a blender, add in the garlic, shallots, Thai Curry Paste and water. Process until smooth.
3. In another small bowl, combine the coconut milk, fish sauce, lime juice and sugar. Stir until the sugar dissolves.
4. Heat up a pot or deep pan over medium heat. Add in 2 Tbl of cooking oil. Shallow fry the chicken meat until light brown (half cooked). Remove and transfer the chicken pieces into a bowl or plate. Set aside.
5. Return the pot/pan to the heat and add the remaining oil. Add the curry paste and stir until fragrant (be careful the paste will cause the oil to splatter).
6. Add in the chicken meat and pumpkin. Mix well with the paste mixture.
7. Stir in the coconut milk mixture and bring to boil.
8. Reduce the heat to low and simmer until the pumpkin is tender and chicken meat is cooked throughout.
9. Ladle into a bowl and garnish with Thai Basil. Serve with steamed Jasmine Rice or your favourite rice.
If you’re health conscious, you can use evaporated milk instead of coconut milk. What I did before was to use Virgin Coconut Oil to cook the curry paste. Then I add in evaporated milk. This gives you the fragrant coconut flavour and creamy gravy. You can adjust the hotness of Curry Paste to your liking if you prefer.