This isn't just your average chicken curry; prepare for a culinary journey to Northeastern Thailand with our Spicy Chicken and Pumpkin Curry recipe. Imagine a vibrant dish, bursting with the sweet warmth of pumpkin, the fiery kick of chilies, and the savory depth of rich coconut milk. This unique curry offers a delightful balance of sweet, spicy, and savory notes, making it a truly unforgettable culinary experience. Forget bland, predictable curries; this recipe promises a flavour explosion that will tantalize your taste buds. The fragrant blend of spices, combined with tender chicken and creamy pumpkin, creates a dish perfect for a cozy night in or an impressive dinner party.
This Northeastern Thai-inspired recipe is surprisingly simple to make, despite its complex and rewarding flavour profile. We'll guide you through each step, from preparing the aromatic spice paste to achieving the perfect creamy consistency. Ready to embark on this delicious adventure? Let's dive into the step-by-step instructions and create this unforgettable Spicy Chicken and Pumpkin Curry together.
Tools Needed
- Mortar and pestle
- Pot
- Ladle
- Spoon
- Knife
- Measuring spoons
Ingredients
- Shallots: 70 grams
- Lemongrass: 2 stalks or 30 grams
- Garlic: 50 grams
- Green Chili: 17 pieces (or more, to taste)
- Red Chili: 17 pieces (or more, to taste)
- Chicken Meat: 700 grams
- Water: 1200 milliliters
- Fish Sauce: 1 ladle (or 4 spoons)
- Seasoning Powder: 1 teaspoon
- MSG: 1/2 teaspoon (optional)
- Pumpkin (young): 700 grams
- Spring Onions: 4 stalks
- Betel Leaves: a handful
- Chili Peppers (green and red)
Step-by-Step Instructions
Step 1. Preparing the Aromatic Base
- shallots, lemongrass, garlic, and chilies (green and red) together.
- Add a little water to a pan and stir-fry the curry paste until fragrant.
Step 2. Cooking the Chicken and Pumpkin
- Add chicken and stir-fry until firm, allowing the curry paste to permeate the chicken.
- Add water (1200ml), fish sauce, seasoning powder, and MSG (optional).
- Add the pumpkin (cut into pieces).
- Simmer until the chicken is cooked and the pumpkin is tender. Remove excess chicken oil if desired.
Step 3. Finishing Touches
- Add spring onions, betel leaves, and more chili peppers for garnish.
Step 4. Serving
- Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Don't pound the curry paste too finely.
- Adjust the amount of chili to your preferred spice level.
- Young pumpkin is recommended for a sweeter flavor but older pumpkin works as well.
- You can adjust the amount of fish sauce to your liking, or omit it entirely.
Nutrition
- N/A
FAQs
1. Can I substitute the pumpkin?
Yes! Butternut squash or sweet potato work well as substitutes, offering similar sweetness and texture. Adjust cooking time as needed.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chilies in the spice paste. Start with less and add more to taste, or use milder chilies.
3. Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day. Store it in the refrigerator for up to 3 days and reheat gently.
This Spicy Chicken and Pumpkin Curry is a testament to the vibrant flavors of Northeastern Thailand, offering a unique and satisfying culinary experience. We hope you enjoyed making this recipe as much as we enjoyed creating it for you. Now, gather your friends and family, and savor every delicious bite of this unforgettable curry.