Thai Red Curry with Pumpkin (Gang Dang Fak Tong)

1 cup coconut milk
2 Tablespoons red curry paste
1 cup boneless, skinless chicken, sliced thinly
2 cups kabocha squash, cubed
2-3 kaffir lime leaves, sliced into thin ribbons
1-2 cups water
1 teaspoon fish sauce
1 teapsoon sugar
1 cup Thai basil leaves

Scoop the top 1/3 of a cup off the top of a can of coconut milk to get the thicker coconut cream. Heat the cream over medium high heat until it starts to bubble.

Add your red curry paste and mix until it’s well incorporated with the coconut cream. Then add the other 2/3 cup of the thinner coconut milk.

Add your chicken, coat with the curry coconut paste, and let cook through.

Next add your kabocha squash, kaffir lime leaf ribbons, and some water. The amount of water depends on how big your pieces of squash are and therefore how long it will take for them to cook. Start with about a cup of water to start and then adjust this once the squash is cooked to get the curry to desired thickness.

While the squash is cooking, taste the curry and adjust the flavors. Add about a teaspoon each of fish sauce and sugar, but this will depend on which curry paste you use.

Once your squash is cooked and curry has the perfect taste and texture, take it off the heat and add your Thai basil leaves. Stir them in to incorporate and then garnish with fresh basil and a few additional kaffir lime leaf ribbons. Serve with jasmine rice and enjoy!

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