THAI PUMPKIN AND CHICKEN CURRY

Thai Pumpkin and Chicken Curry image

Number Of Ingredients 12

1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes r serving
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 tablespoon Thai red curry paste
1 can unsweetened coconut milk (13.5 flu. oz)
2 tablespoon Asian fish sauce
1 juice of one lime
2 teaspoon light brown sugar
1 pound boneless, skinless chicken thighs, cut into 1/2 strips
3 tablespoon corn or peanut oil (I used 2 T sesame oil and 1 T olive oil)
2 tablespoon slivered fresh basil
1 cup steamed rice for serving

Steps:

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 pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork. Add the chicken, and continue to simmer until the chicken is opaque throughout, about 5 minutes more.
Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.