Thai Kabocha Squash Curry Recipe

Ingredients

• 300 ml coconut milk (divide into ¾ cup (200 ml) and the remaining amount)
• 1 tbsp or 15 g red curry paste
• 200 g chicken thighs (cut into bite-sized pieces)
• 1 tbsp or 15 ml fish sauce
• 400 g kabocha squash (cut into bite-sized pieces)
• 200 ml water
• 1 prik chi fa chili (sliced, add to taste, see notes)
• 0.5 tbsp or 7 g palm sugar (see notes)
• 3 kaffir lime leaves (cut into thin strips)
• 5 g sweet basil

Steps

1. 1

   Heat 3/4 cup (200ml) of the coconut milk in a wok or pot over medium heat until the coconut oil begins to separate.

2. 2

   Stir in the red curry paste and mix it well with the coconut milk.

3. 3

   Add the chicken and fish sauce, making sure the chicken is well coated with the paste.

4. 4

   Put the kabocha squash in the wok and cook for 5 minutes.

5. 5

   Pour in the rest of the coconut milk and add water.

6. 6

   Cover and simmer on low heat for 15–20 minutes, depending on the size of your kabocha pieces.

7. 7

   Add chilies, kaffir lime leaves, and palm sugar to taste. Simmer for one more minute.

8. 8

   Turn off the heat, stir in the sweet basil, and serve with rice. Enjoy!