Gaeng Fug Tong is another favorite dish of many people including me. I mostly like all kinds of coconut milk made Gaengs but I try not to eat too much as it contains high cholesterol. Gaeng Fug Tong can have a good taste or not, it depends on the pumpkin. If you don’t select the good one then the curry will turn out not the same as you expected. Some pumpkins are too young and some are too old. If it’s too young its meat isn’t sticky as the old one when it’s cooked. When it’s too old it will get red or orange rather than yellow and if you cook it too long it will get too soft. So you should select the one is neither green-yellow nor orange-yellow.
Ingredients:
200 grams chicken breasts, sliced thinly
300 grams pumpkin, peeled and cut into 1” cubes
1 cup coconut milk
½ cup coconut cream
2 chilies split in half lengthwise
1½ tablespoons red curry paste
2 tablespoons fish sauce
1 teaspoon sugar
A hand full sweet basil leaves
Cooking Instructions:
1. Cook coconut cream in a sauce pan over low heat.Bring it up to boil then add the red curry paste and stir. Let it simmer for 2minutes or until oil appears on top then season with sugar and fish sauce.
2. Add chicken in the pan and stir, simmer it for 3minutes or until the chicken is cooked.
3. Increase the heat to medium, pour the coconut milk over the chicken, stir and bring to a boil.
4. Add the pumpkin, cover and simmer gently for 8-10minutes or until tender.
5. Add chilies and sweet basil leaves, remove from the heat. Serve with rice.
