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Gaeng Daeng Namtoa Gai (Thai Squash Curry)

(serves 8–we multiplied by 5)

2 tablespoons canola oil
3 teaspoons red curry paste (or more depending on your heat preference)
1 cup coconut milk, divided
1 1/2 cups diced chicken thigh meat or 1 cup sliced mixed fresh mushrooms
1 cup water
2 1/2 cups diced winter squash or pumpkin, peeled
1/2 cup Thai or other basil leaves
1 tablespoon sugar (optional)

Heat canola oil and red curry paste in a large pot over medium-high heat; stir constantly until fragrant, about 1 minute. Stir in 3 tablespoons of the coconut milk and let it cook for 30 seconds. Add chicken or mushrooms and stir until cooked through. Pour in water and stir in squash or pumpkin and let cook for 8 minutes on medium heat.

Stir in the remaining coconut milk and bring back to a boil. Stir in basil and sugar, if using, and cook for only 30 seconds, stirring well.

Prepared with our help by Sarah on March 10, 2013

 

Posted in: Recipes

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