...or follow the recipe from Yankee Magazine. Senior Food Editor Amy Traverso stopped by Tonia's Kitchen to talk about a recipe from someone who settled in New Hampshire, but is originally from Thailand. They own Chaing Tai Cafe and offer their customers a delicious Thai Pumpkin Red Curry. Some of the ingredients are a little on the exotic side, but offer, as Amy says, layers of flavor. Once you get everything in order, making this one pot dish is easy!
Yield:
6 to 8 servingsIngredients
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
2 cups coconut milk
½ medium peeled and seeded kabocha squash, sugar pumpkin, or butternut squash, cut into 1-inch cubes (about 1 pound)
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
3 kaffir lime leaves, torn
2 tablespoons fish sauce, plus more to taste
3 tablespoons brown sugar, plus more to taste
½ teaspoon kosher salt
Cooked jasmine rice, for serving
1 sliced serrano, jalapeno, or other chili pepper (optional)
½ cup chopped Thai basil or sweet Italian basil
Instructions
Warm the oil in a 4- or 5-quart Dutch oven over medium heat. Add the red curry paste, stir, and let it cook for a minute, then whisk in the coconut milk.
Add the squash, chicken, kaffir lime leaves, fish sauce, brown sugar, and salt and cook until the squash is tender and chicken is cooked through, 20 to 30 minutes.
Serve the curry over cooked rice and sprinkle with chili (if using) and basil. Serve hot.
