Chicken Pumpkin Thai Curry
6 cloves garlic, peeled
2 shallots, peeled and chopped
1-inch fresh ginger, peeled and chopped
2-inches lemongrass, sliced finely
1 tbsp coconut oil
2 tbsp red curry paste
1 can (14 oz) full-fat coconut milk
1 tsp fish sauce
1 lb sweet pumpkin, butternut squash or other hard squash, peeled, seeded and diced
1 lb chicken breast or boneless thigh meat, diced
Limes and Thai basil or cilantro, for garnish
Aromatic base: In a food processor, combine the garlic, shallots, ginger, and lemongrass. Pulse to break into very fine pieces. Add 1 tablespoon of water or more to make a paste. Reserve 3 tablespoons (about half) of this mixture for the recipe and refrigerate or freeze the other half for the next time you make a Thai curry.
In a large pot over medium-high heat, add 1 tablespoon coconut oil. Once it starts to shimmer, add 3 tablespoons of the aromatic base from above and 2 tablespoons red curry paste. Stir and cook this with the oil, about 30 seconds.
Then, add the squash or pumpkin, coconut milk and fish sauce. Bring the coconut milk to a boil, then reduce to a simmer. Cook the squash just until tender, 8 to 10 minutes. Then, add the chicken and cook 5 more minutes or until it’s no longer pink and cooked through.
Garnish with lime wedges and sliced Thai basil or cilantro.
by Steph Gaudreau