Thai Red Chicken and Pumpkin Curry (Kaeng Phet Gai Sai Fak Tong)

3 Tablespoons red curry paste
4 cups coconut milk
2 lbs (1 kg) chicken in small pieces (about 1.5″ x 2″)
3 cups (600 grams) pumpkin pieces (about 1″ x 1.5″)
2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend.

Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife – it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off.

When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed).

Serves 4 people for 2 meals – it is even better the second day when the pumpkin has absorbed some of the curry spices.

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