Chai's Choices - Hawaii News Now - KGMB and KHNL

Chai's Choices

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

2 servings

 

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

                    

                                     

Preparation:       

~ 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

Serve 2

 

 

Ingredients:

 

    * 1 small pumpkin

    * 3 eggs

    * 1 cup coconut milk

    * 3 pandanus leaves

    * 3⁄4 cup palm sugar

    * 1⁄4 tsp salt or to taste

 

Cooking Method:

 

~ 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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