Place of origin: Thailand
Thai Pumpkin & Chicken Curry
1 small pumpkin(kabocha, sugar pie), seeded and cubed - approximately 1lb
1 small onion, yellow
1 clove garlic, minced
1 1/2 tbsp red Thai curry paste
1 can unsweetened coconut milk
1 tsp palm sugar/ brown sugar
3 tbsp grape seed or vegetable oil
1lb boneless and skinless thighs, cubed in to 1"piece
1/2 red bell pepper, julienne
Juice from 1 lime
Handful of fresh cilantro, on stem (I" long pieces)
1/4 cup fresh Thai basil
Salt
Steamed rice or a toasted baguette
Directions
1. Bring a large salted pot of water to boil. Add pumpkin and cook until barely tender (approximately 8 minutes). Drain and set aside.
2. Blend the red curry paste, the onions and garlic. Heat the oil in a pan and saute the mixture over low to medium heat until the aromas of paste begin to emerge.
3. Shaking the can well, whisk in half the coconut milk and all the sugar to the pan. Once the oil begins to separate from the mixture, add the chicken and simmer until the chicken is fully cooked. Add the pumpkin, julienne of red pepper and the remainder of the coconut milk and cook until the pumpkin is fork tender. Taste and season with salt if necessary and add the lime juice.
4. Remove from heat, add the basil leaves and garnish with cilantro.
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