Cooking Instructions
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Step 1
Heat
Coconut Oil (3 Tbsp)
in a wok or pan over medium-high heat.
Step 2
Add
Fresh Ginger (1 Tbsp)
and
Garlic (4 cloves)
to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
Step 3
Add
Thai Red Curry Paste (3 Tbsp)
to the mix, then saute for another minute.
Step 4
Pour the
Coconut Milk (1 can)
into the wok or pan.
Step 5
Add the
Pumpkins (1 1/2 cups)
to the wok, then let it simmer for about 2 minutes
Step 6
Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
Step 7
Add
Boneless, Skinless Chicken Thighs (1 1/2 cups)
to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
Step 8
Stir in
Fish Sauce (1 Tbsp)
,
Brown Sugar (1 Tbsp)
and
Kaffir Lime Leaves (2)
.
Step 9
Transfer the curry into a bowl, then garnish with fresh sliced
Red Chili Pepper (1)
,
Fresh Cilantro Leaves (1/2 cup)
and
Fresh Thai Basil Leaves (1 cup)
. Serve with steamed rice. Enjoy!
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