Recipe from Williams-Sonoma: http://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html

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Name: Thai Pumpkin and Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 small Pumpkin (any suitable pumpkin about 500 g - 700g); 500 g Boneless Chicken Thighs cut into bite-sized pieces; 1/2 cup Thai Basil firmly packed & chiffonade; 2 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 used); 2 Tbl Fish Sauce (Nam pla); 1 Lime (1/2 Lemon) - extract the juice only; 2 tsp Palm sugar or Light Brown Sugar; 3 Tbl Virgin Coconut Oil or Cooking Oil of your choice

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INGREDIENTS

1 small Pumpkin (any suitable pumpkin ; about 500 g - 700g)
500 g Boneless Chicken Thighs ; cut into bite-sized pieces
1/2 cup Thai Basil ; firmly packed & chiffonade
To be blended into paste:
2 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 used)
2 Tbl Fish Sauce (Nam pla)
1 Lime (1/2 Lemon) - extract the juice only
2 tsp Palm sugar or Light Brown Sugar
3 Tbl Virgin Coconut Oil or Cooking Oil of your choice

INSTRUCTIONS

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NOTES

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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
1/2 cup Thai Basil firmly packed & chiffonade
 To be blended into paste:
2 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 used)
2 Tbl Fish Sauce (Nam pla)
1 Lime (1/2 Lemon) - extract the juice only
2 tsp Palm sugar or Light Brown Sugar
3 Tbl Virgin Coconut Oil or Cooking Oil of your choice

Method:
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 caused 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.

Note:
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.

Enjoy!

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From Williams Sonoma
sylviab26

Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 4 Servings

Calories: 169
Calories from Fat: 44 (26%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.2g
Cholesterol 103.8mg		32 %
Sodium 805.2mg		28 %
Potassium 388.7mg		10 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 4g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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REVIEWS

hrlakat

I modified by using less chili paste and shrimp instead of chicken. Very nice fragrant dish - thanks for adding!

10y