HONOLULU- (HawaiiNewsNow)- Chef Chai is back and Halloween means pumpkins! So check out this delicious pumpkin recipe that is sure to delight!
Thai Green Chicken Curry
With Pumpkin and Fresh Basil
Ingredients: 1 lb Chicken breast cut to bite sizes
2 tablespoons vegetable oil
1 tablespoon of Green curry paste (to taste)
3 cups of coconut milk
1 cup chicken stock
1 tablespoon of fish sauce or low sodium soy sauce
¼ tablespoon sugar
½ lb. of steamed Pumpkin, 1 inch cube size
2 oz. of slices or dices bell pepper
Kaffir lime leaves
10 leaves of fresh basil
~ In a sauté pan with medium heat, add green curry paste and vegetable oil, sauté for a minute, add chicken cook for a minute add coconut milk, and chicken stock.
~Bring to a boil, add fish sauce and sugar, bring then simmer for about 5 minutes
~ Add Pumpkin, bell pepper, Kaffir Lime leaves and fresh basil.
~Serve with a bowl of white rice or pasta
Pumpkin Custard Thai Style
* 1 small pumpkin
* 3 eggs
* 1 cup coconut milk
* 3 pandanus leaves
* 3⁄4 cup palm sugar
* 1⁄4 tsp salt or to taste
~ Cut the top of pumpkin and remove all seed inside then clean and drain out the water.
~ Beat the eggs and add the palm sugar in the bowl then squeeze its together.
~ Add the coconut milk and salt. Squeeze pandanus until palm sugar dissolves and all ingredients mix well.
~ After pour it in strainer then put it into the pumpkin.
Do not pour it full, leave it around 2/3 inch
~ Steam it for 45 minutes or well done.
~ Let the custard rest at lease 30 minutes or until cool down before you can cut it., Serve chill or room temperature.
Tips: You may substitute Pandanus leaves with Vanilla
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