Step 1

Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.

Step 2

Add the curry paste, and break the big chunks into small ones.

Step 3

Add coconut milk, stir it all in and continue breaking up the curry paste chunks.

Step 4

Stir until you have a creamy orange sauce

Step 5

Bring everything to a boil, then turn the heat down to medium.

Step 6

Add the chicken and the kabocha squash, and mix well with the sauce.

Step 7

Stir everything together for 1 minute or so.

Step 8

Add coconut cream and water/stock.

Step 9

(If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.

Step 10

Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.

Step 11

Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.

Step 12

Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.

Step 13

That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!