How to Make Thai Chicken and Pumpkin Curry Asian Cooking Recipe Cuisine

Thailand Chicken and Pumpkin Curry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1.5 cups coconut milk

1/2 cup chicken stock

2 tsp fish sauce

1.5 cups cubed, peeled pumpkin or butternut squash

1 lb skinless, boneless chicken thighs, cut into 1/2-inch wide

1 onion, sliced lengthwise

1/2 cup unsalted roasted peanuts

1 tbsp packed brown sugar

3 fresh kaffir lime leaves, shredded

3 tbsp tamarind paste

1/2 fresh red Thai or Anaheim chili, seeded and cut into 1.5 inch shreds

PASTE:

1/2 tsp chili flakes

1 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground star anise

2 cardamom pods, bruised

1 shallots, chopped

1 tsp finely chopped fresh cilantro roots

2 cloves garlic, finely chopped

1-inch piece fresh galangal, peeled and finely chopped

2 fresh kaffir lime leaves, shredded

sea salt to taste


Directions:

To make paste: In a small skillet, combine chili flakes, coriander, cumin, turmeric, cinnamon, cloves, star anise and cardamom pods. Stir over medium heat until fragrant, about 1 minute. Transfer to a food processor and add remaining ingredients. Process to a smooth paste.

In a wok or large skillet, heat oil over medium heat. Add garlic and spice paste and fry until fragrant, 1-2 minutes.

Stir in coconut milk and stock, reduce heat and simmer for 3 minutes. Add fish sauce and pumpkin.


Cover and simmer for 5 minutes. Add chicken and simmer until chicken and pumpkin are tender, 5-6 minutes. Add onion, peanuts, brown sugar, lime leaves and tamarind paste. Simmer for 1 minute. Spoon into serving bowls and garnish with shredded chili. Serve with steamed jasmine rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!