Thai Pumpkin Curry
Ingredients
- 2 tablespoons oil
- 1 shallot sliced
- 3 chicken thighs
- ½ teaspoon salt
- 4 cups chicken stock
- 29 oz pumpkin puree
- 13.5 oz coconut milk
- 3 tablespoons yellow curry paste
- 1/3 cup brown sugar
- 1 tablespoon fish sauce
- 1 cup basil leaves
- Thai chilis for garnish
Instructions
- Preheat a saucepan over medium heat. Coat the preheated saucepan with two tablespoons oil. Sweat the shallots, then remove them from the pan. Return the pan to medium heat.
- Season the chicken thighs with salt, and place the seasoned chicken into the heated pan, browning on both sides, then re-introduce the shallots.
- Pour the stock over the browned chicken thighs, bring it to a simmer, then cover with a lid. Cook for 30 minutes with the lid on.
- After 30 minutes of cooking, remove the chicken from the pan, shred it, and discard the bones and skin. Set the chicken aside to be re-introduced later.
- Add the remaining ingredients to the saucepan, minus the basil, stirring to combine. Uncovered, bring to a simmer and cook for 5 minutes.
- Add the basil and cooked chicken to the pan, stir to incorporate. Add additional salt if necessary.
- Serve warm with a side of rice.
Notes
To make this dish Vegan, Omit adding chicken, and use vegetable broth instead of chicken stock. A vegan “fish sauce” can also be used, or it can omitted all together, but additional salt would be needed if omitted.
