Curry Chicken with Pumpkin


3 to 4 fresh boneless chicken thighs
1/2 pumpkin (cut into irregular wedges)
1 to 2 kaffir lime leaves
3 stalks lemongrass
2 tbsp yellow curry paste
400 ml coconut milk (or coconut cream)
3 tbsp fish sauce
350 ml chicken broth
1-1/2 tbsps palm sugar


  1. Cut each chicken thigh into 6 pieces. Pan-fry over high heat until golden. Set aside.
  2. Bring the coconut milk to a boil over medium heat. Add curry paste. Stir until well incorporated.
  3. Add broth, fish sauce, palm sugar, lemongrass and kaffir lime leaves. Bring to a boil again and put in the pumpkin. Cook for about 15 minutes until the pumpkin is tender.
  4. Add chicken and simmer for 5 minutes.
  5. Garnish with Thai basil (optional) and serve hot.

Source: Delicacies at the Stage