Pumpkin Curry and Sticky Rice with Mango
1. Peel, clean, and chop the meat of 1 Kabocha squash into ~ 1 inch cubes
2. Peel and clean all other vegetables and chop into strips or ~1 inch pieces
3. Cut chicken (or veggie substitute) into smaller cubes
4. In a wok, sauce pan, or large heavy bottomed pot heat oil
5. Add curry paste and heat for 30 seconds
6. Add chicken and brown mixing it around so that it gets coated with curry paste (medium-high to high heat for a few minutes)
7. Pour half of one can of coconut cream over the meat, reserving the rest, and mix to dissolve curry)
8. Bring to a boil
9. Add fish sauce and mix (I tend to go conservative with it 1/2 T, but you can put 1T)
10. Add kabocha and more coconut cream and cook for 5 minutes or so
11. Add palm sugar and mash to dissolve (or crush before putting it in the pot- either way works great) about 5 minutes
12. Add the rest of the coconut cream and Kaffir lime leaves
13. Bring to a boil and reduce heat to simmer
14. Pile on other veggies on top
15. Cover and cook for 10-15 minutes or until veggies are soft and chicken meat is well done (I've left it for closer to 30 with no issues so don't worry about overcooking).
16. When almost done add Thai basil (last couple of minutes)
With the pumpkin, it's enough to feed 4 people (at least) or have meals for the whole week. If you want the curry to be less thick, you can also add water. I tend to like it as is, so I don't add any.
If you have left over rice or Thai sweet rice on hand and left over Mae Ploy coconut cream, I usually make "I Learned it from The Internet" fake sticky rice with mango for dessert!
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