Ingredients:

  • 5 lbs Fresh Pumpkin (Butternut or Kabocha), peeled, seeded, and cubed into 1-inch pieces
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 5 lbs Chicken Breast, cut into bite-sized pieces
  • 1 Tbsp Coconut Oil (or Vegetable Oil)
  • 3–4 Tbsp Red Thai Curry Paste
  • 3 cloves Garlic, minced finely
  • 1 inch piece Ginger, grated or finely minced
  • 2 cans (13.5 oz each) Full-Fat Coconut Milk
  • 1 cup Low Sodium Chicken Broth
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar (or Palm Sugar)
  • 1 Tbsp Freshly Squeezed Lime Juice
  • 4 Kaffir Lime Leaves, torn down the middle
  • 1/2 cup Sweet Basil (Thai or regular Sweet Basil), loosely packed

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized. Set aside.
  2. Heat coconut oil in a large pot or Dutch oven over medium heat. Add the red curry paste and cook for 1–2 minutes, stirring constantly, until fragrant and the oil turns deep red (blooming the paste).
  3. Add the minced garlic and ginger. Sauté for 30 seconds until fragrant. Do not let them burn.
  4. Push the aromatics to one side, add the chicken pieces, and sear briefly until lightly coloured on the outside (about 3 minutes).
  5. Pour in one can of coconut milk and the chicken broth. Scrape up any browned bits from the bottom of the pot. Add the kaffir lime leaves. Bring to a gentle simmer.
  6. Reduce heat to low. Stir in the fish sauce and brown sugar. Simmer gently for 8–10 minutes, allowing the chicken to cook through and the flavours to meld.
  7. Stir in the remaining can of coconut milk and the roasted pumpkin cubes. Heat through gently for 2 minutes.
  8. Remove the pot from the heat. Stir in the fresh lime juice and torn basil leaves. Taste test and adjust seasoning as needed (salt, sweetness, or tang).
  9. Ladle generously over steamed jasmine rice to serve.