- 2 tablespoons oil
- 1 shallot, sliced
- 3 chicken thighs
- ½ teaspoon salt
- 4 cups chicken stock
- 29 ounces pumpkin puree
- 13.5 ounces coconut milk
- 3 tablespoons yellow curry paste
- ⅓ cup brown sugar
- 1 tablespoon fish sauce
- 1 cup basil leaves
- Salt to your tastes
- Thai chilis, for garnish
- Rice, for serving
Preheat a saucepan over medium heat. Coat the preheated saucepan with 2 tablespoons oil. Sweat the shallots, then remove them from the pan. Return the pan to medium heat.
Season the chicken thighs with salt, and place the seasoned chicken into the heated pan, browning on both sides. Then, reintroduce the shallots.
Pour the stock over the browned chicken thighs, bring to a simmer, then cover with a lid. Cook for 30 minutes with the lid on.
After 30 minutes of cooking, remove the chicken from the pan, shred it, and discard the bones and skin. Set the chicken aside to be reintroduced later.
Add the remaining ingredients to the saucepan, minus the basil, stirring to combine. Bring to a simmer and cook uncovered for 5 minutes.
Add the basil and cooked chicken to the pan, and stir to incorporate. Add additional salt if desired.
Garnish with Thai chilis and serve warm with a side of rice.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK