Coconut Oil (3 Tbsp)
in a wok or pan over medium-high heat.
Fresh Ginger (1 Tbsp)
Garlic (4 cloves)
to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
Thai Red Curry Paste (3 Tbsp)
to the mix, then saute for another minute.
GOYA® Coconut Milk (1 can)
into the wok or pan.
Pumpkins (1 1/2 cups)
to the wok, then let it simmer for about 2 minutes
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.
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.
Fish Sauce (1 Tbsp)
Brown Sugar (1 Tbsp)
Kaffir Lime Leaves (2)
Transfer the curry into a bowl, then garnish with fresh sliced
Red Chili Pepper (1)
Fresh Cilantro Leaves (1/2 cup)
Fresh Thai Basil Leaves (1 cup)
. Serve with steamed rice. Enjoy!