Red Panang Curry with Chicken and Hokkaido Squash

A creamy red Panang curry with tender chicken, sweet Hokkaido squash and fresh Thai basil. You make the paste yourself; the dish is mildly spiced to pleasantly hot.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g chicken breast fillet
• 300 g Hokkaido squash
• 400 ml coconut milk
• 3 Stück red chilies
• 3 Stück garlic cloves
• 1 Stück shallot
• 1 Stück stalk lemongrass
• 10 g fresh ginger
• 1 TL ground cumin
• 0.5 TL ground turmeric
• 20 g unsalted peanuts
• 1 EL soy sauce
• 1 TL brown sugar
• 1 Stück lime
• 1 Bund Thai basil
• 1 EL vegetable oil
• 150 g jasmine rice
• salt

Method

1. Cook the jasmine rice according to the package instructions, drain and keep warm.
2. Roughly chop the chilies, garlic, shallot, the tender part of the lemongrass and the ginger, then blend them with the cumin, turmeric and 1 tbsp water in a blender or with an immersion blender into a smooth paste.
3. Cut the chicken fillet into thin strips. Peel the squash, remove the seeds and cut it into roughly 2 cm cubes.
4. Heat the oil in a large pot and fry the curry paste over medium heat for about 2 minutes, until fragrant.
5. Stir in half of the coconut milk and let it come to a boil, stirring, until the fat separates slightly.
6. Add the chicken strips and cook for 3 minutes more, until the outside is no longer pink.
7. Stir in the squash, the remaining coconut milk, soy sauce and brown sugar, and simmer the curry over medium heat for about 15 minutes, until the squash is soft.
8. Roughly chop the peanuts and toast them briefly in a dry pan.
9. Halve the lime and squeeze the juice into the curry. Season with salt.
10. Serve the curry with rice, peanuts and Thai basil.