Thai Pumpkin & Chicken Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
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 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. coconut or peanut oil
1 lb. boneless, skinless chicken, cut into bite-size cubes
2 Tbs. slivered fresh cilantro
Steamed rice for serving
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 cilantro and serve immediately with steamed rice.