Chicken & Pumpkin Thai Curry

Ingredients:

• 1 tbsp of coconut oil (or vegetable oil)

• 1 can of full-fat coconut milk; cream and milk separated

• 2-3 tbsp of red curry paste (my favorites are the Roland Red Curry Paste or the Maesri Red Curry Paste

• 2 tbsp of fish sauce (I like Red Boat)

• 1/2 cup of sodium-free chicken broth

• 1 tbsp brown sugar

• 1 small kabocha squash, 1/2 a butternut squash or 1/2 of a small pumpkin; cut into 1-inch cubes

• 1 pound of boneless skinless chicken breasts; cut on the diagonal in thin slices

• Optional: 1 Thai chili, de-seeded and sliced

• Optional: Thai or Mediterranean basil leaves

• Optional: Chopped roasted peanuts (for crunch)

• White or brown rice for serving

In a sauce pan, heat the coconut oil, curry paste and the cream part of the can of coconut milk. Cook over medium heat and stir until the paste is fragrant for about 2 minutes.

Add the cut squash/ pumpkin into the pan and stir in with the paste. Pour over the rest of the coconut milk and 1 tbsp of the fish sauce and stir, making sure the squash/pumpkin is covered in the liquid. Turn the heat up to high and let it come to a boil. Once it is boiling, reduce to a simmer and cover. Cook for about 5-7 minutes until the squash/pumpkin softens up.

Drop in the sliced chicken, chicken broth, sugar and the remaining tbsp of fish sauce. Bring the curry back up to a boil and stir occasionally. Once the chicken is fully cooked (it will turn opaque) remove the pan from the heat and stir in the optional chilies and basil. Top with the optional peanuts.

Serve over rice and enjoy!