Question ID: 2000-2595-0-1-2-3
Recipe Description
adapted from Thai Yellow Pumpkin and Seafood Curry by Nigella Lawson
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow Thai curry paste (or red if you like it hot!)
1 1/2 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
1 lemongrass stalk, each cut into 1/3's and separated
3 Thai basil leaves
1/2 teaspoon turmeric
3 cloves garlic, toasted
2 1/4 pounds kabocha squash, peeled and cut into large, bite-sized chunks
2 pounds chicken, diced (or substitute salmon and shrimp, or tofu)
Vegetables of your choice
1/2 to 1 lime, juiced or more to taste
More Thai basil, for garnish
You can substitute cilantro for the basil if that's your thing. More authentic that way!
I was amazed at how little information there is on the internet to help me figure out how to handle peeling a squash like this. It's really hard to do it when the squash is still raw! So this is what I did:
With a sharp knife, puncture some holes in the side of your squash.
Microwave on high for 6-8 minutes (mine needed 8).
Let cool in the microwave for 2 minutes.
Use a paring knife to peel away the skin of the squash. Much easier!
Your squash is now partially cooked, meaning the rest of the dish will go even faster!
Seed and chop your squash into bite-sized pieces.
In a large saucepan or pot, stir together the coconut milk and curry paste until combined. Add the stock, fish sauce, sugar, lemongrass, Thai basil, and turmeric. Bring to a boil.
Add the chicken (or other protein) and simmer for 4-6 minutes.
Stir in pumpkin, garlic, and other vegetables. Let simmer for another 4-6 minutes until everything is cooked through.
Squeeze half a lime over the curry and stir to incorporate. Adjust seasonings to taste!
Serve over jasmine (my fave) or basmati rice.
Garnish with Thai basil, lime, and lemongrass stalks from the curry.
This recipe serves 4-6, and is great for leftovers. I hope you give it a try!
Question & Answer
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