Yellow Thai Curry with Pumpkin and Chicken
Gaeng Gari Fak Thong Sai Gai
Yesterday, I made a simple yellow Thai curry with pumpkin and chicken for lunch. Even though you can find several other pumpkin curry recipes on my blog, I’d
like to present you with my recipe for this quickly prepared “Gaeng Gari Fak Thong Sai Gai” (
Ingredients for 2-3 servings
- 100g chicken breast fillet
- 400g Hokido pumpkin
- 2 tbsp
yellow curry paste - one can
coconut milk¹ (400ml) - 2 tsp
palm sugar¹ - 2 tbsp
fish sauce¹ - one large, red and mild
Thai chili - one stalk
Thai basil - 2 tbsp vegetable oil
Preparation
First, wash the meat briefly and pat it dry. Cut it into bite-sized pieces. Then cut the pumpkin into bite-sized pieces as well.
Heat the oil in a wok or large pan and fry the curry paste until it becomes fragrant. Then add some of the solid part of the coconut milk that collects in the upper part of the can and mix it with the paste. Continue frying both together while stirring constantly.
Next, add the meat and fry it until it changes color. Then add the cut pumpkin to the wok, mix it with the meat, and fry it briefly as well. Then deglaze with the remaining coconut milk.
Let the curry come to a boil once and then season with palm sugar and fish sauce. Let everything simmer for about 15 minutes until the pumpkin is soft.
In the meantime, pick the Thai basil leaves from the stalk and set them aside. Then cut the chili pepper into thin diagonal slices. You can also leave it out if you can’t tolerate spiciness or are preparing the dish for children.
Once the pumpkin is soft, turn off the heat, wait a moment, stir in the basil leaves, and let them steep briefly. I always save some smaller leaves for garnishing the curry.
Serve the finished “Gaeng Gari Fak Thong” on plates or soup bowls, garnished with chili and basil leaves, and serve it steaming hot with jasmine rice.
