Thai Pumpkin & Chicken Curry

INGREDIENTS

• 1 small pumpkin or butternut squash, about
• 1 1/2 lb., halved, seeded, peeled and cut into
• bite-size cubes
• 2 shallots, chopped
• 3 garlic cloves, coarsely chopped
• 1 Tbs. Thai red curry paste
• 1 can (13 1/2 fl. oz.) unsweetened coconut milk
• 2 Tbs. Asian fish sauce
• Juice of 1 lime
• 2 tsp. firmly packed light brown sugar
• 3 Tbs. corn or peanut oil
• 1 lb. boneless, skinless chicken thighs, cut into
• 2 Tbs. slivered fresh basil, preferably Thai basil
• Steamed rice for serving