The sweetness from kabocha pumpkin coupled with the spiciness of the red curry paste and the saltiness of the fish sauce, is the perfect substitute for yellow curry. There is a wonderful fragrant flavour that brings the curry to a whole new level beyond a simply thai curry dish. It is a creamy dish because of the added coconut milk which integrates well with Thai flavours.
1 large kabocha pumpkin
300g of breast meat*, cut into bite sized chunks
1 large handful french beans, cut into small pieces
1 red bell pepper, diced
2 kaffir lime leaves, torn
6 basil leaves, chopped
1 tbsp canola oil
3 tbsp red thai curry paste
1 (15-oz) can coconut milk
1/4 cup water
1 tbsp fish sauce
2 tsp brown sugar
2 red chilli padi, pierced
- Preheat oven to 400 degrees. Drizzle olive oil on a foil lined sheet tray. Slice kabocha pumpkin, remove seeds, and place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove and let cool completely.
- In a large pot or deep pan, heat the canola oil over medium high heat. Stir fry the chicken breast meat till cooked. Add the curry paste and mash into hot oil so all the paste gets incorporated. Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and the mixture is consistent.
- Add water, torn kaffir lime leaves, basil, fish sauce, brown sugar and red chili padi and bring to a simmer. Then, add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.
- Peel or slice kabocha pumpkin away from peel. Chop into large chunks and add along to the curry sauce.
- This dish is best served warm with rice.
*You may change chicken to tofu cut for a vegetarian option.