Thai Chicken and Pumpkin

INGREDIENTS

½ teaspoon chilli pepper flakes

1 teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon ground turmeric

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground star anise

2 cardamom pods, bruised

1 scallion (shallot /spring onion), chopped

1 teaspoon finely chopped fresh cilantro (fresh coriander) roots

2 cloves garlic, finely chopped

1-inch (2.5 cm) piece fresh galangal, peeled and finely chopped

2 fresh kaffir lime leaves, shredded

Sea salt to taste

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 ½ cups (125 ml) coconut milk

½ cup (125 ml) chicken stock

500 gm skinless, boneless chicken thighs, cut into strips 3/8-inch (1 cm) wide

2 teaspoon fish sauce

1 ½ cups (250 gm) cubed, pumpkin

1 onion, sliced lengthwise

½ cup (90 gm) unsalted roasted peanuts

1 tablespoon packed brown sugar

3 fresh kaffir lime leaves, shredded

3 tablespoons tamarind paste

½ fresh red Thai or Anaheim chilli, seeded and cut into 1 ½ -inch (4 cm) shreds


METHOD

To make spice paste: In a small skillet, combine pepper flakes, coriander, cumin, turmeric, cinnamon, cloves, star anise, and cardamom pods. Stir over medium heat for 1 minute, or until fragrant. Transfer to a food processor and add remaining ingredients. Process to a smooth paste.

In a wok or large skillet, heat oil over medium heat. Add garlic and spice paste and fry for 1-2 minutes, or until fragrant. Stir in coconut milk and broth, reduce heat, and simmer for 3 minutes. Add fish sauce and pumpkin. Cover and simmer for 5 minutes. Add chicken and simmer for 5-6 minutes, or until chicken and pumpkin are tender. Add onion, peanuts, brown sugar, lime leaves and tamarind paste. Simmer for 1 minute. Spoon into serving bowls and garnish with shredded chilli. Serve four persons with steamed jasmine rice.