Rin Thai Bistro Chicken Yellow Curry with Pumpkin and Squash 

Ingredients

2 lbs. pumpkin, acorn, butternut squash or sugar pumpkin (whatever is in season - even sweet potatoes will work, or any combination of the above)   

1 lb. boneless skinless chicken thighs (Vegan options: substitute tofu or chickpeas)  

2 Tbs. vegetable oil  

2 cups coconut milk 

5 cloves of garlic (finely chopped) 

1 whole sweet onion (finely sliced) 

Handful of Thai Basil  

3 Tbs. fish sauce (Vegan option: pinch of salt)  

2 Tbs. yellow curry powder  

Thai chili peppers (to your liking) 

2 cups chicken broth (Vegan option: Vegetable stock)  

2 cups jasmine rice 

4 cups water  

 

Directions

Get out a big pot  

Add oil, garlic and onion and let it sweat  

Add curry powder, half of the basil and all of the chicken right away  

Let them cook together for a few minutes 

Add fish sauce (or salt) to your liking  

Follow with coconut milk and chicken broth (or vegetable stock) 

Now put in all the squash and pumpkin, let simmer 

While you are waiting, cook the rice according to package directions (it will also be very easy if you have a rice cooker) 

When the curry is done, add Thai chilis to your liking  

Serve hot, use the leftover basil as garnish