Chicken Pumpkin Curry

Make 4 servings

Ingredients:

900g       Pumpkin, peeled, chopped into bite sized pieces

1000ml   Coconut milk ( I used Aroi dee brand )

400g       Chicken breast fillet, cut into 2 by 4 cm and 1 cm thick pieces

50g         Thai red curry paste ( I used Mae Ploy brand )

40g         Palm sugar, grated.

2 tbsp     Thai fish sauce ( Tiparos or Squid brand preferable) 

20g         Thai sweet basil leaves (Ho ra pa leaves)
1 Chilli,sliced for garnishing (Optional)

Directions:

Render the coconut milk using 1 and 1/2 cups and simmer on low heat for 7-10 minutes until the coconut oil separates from the liquid.

Add red curry paste and stir until the paste combines well with the coconut milk (about 1-2 minutes). At this stage you should be able to smell the aroma from the curry paste. Let it simmer on low heat for a further 1-2 minutes. Stir occasionally.

Stir in the pumpkin and the rest of the coconut milk then turn the heat on medium-high. When it starts boiling, add the chicken and continue cooking for 5 minutes. Add Palm sugar and fish sauce and continue cooking for another 3 minutes or until the pumpkin is soft.

Turn off the gas and add basil leaves, stir well and serve. Enjoy!!!!