Heat your choice of curry paste with one cup of coconut milk in a pot for about 3 to 4 minutes, until the sauce bubbles. Be sure to stir frequently to avoid burning the sauce. Add fish sauce, the rest of the coconut milk and water, sugar and salt to the pot and let it boil. Adjust the saltiness and sweetness to your desired levels by increasing salt and sugar. Add chicken, squash and red bell pepper to the sauce for about 10 minutes, until the chicken is well-done. Add Thai basil at the end and plate with steamed rice. Serves 2.
This dish is one of the many at our restaurant that are gluten-free. The above recipe accounts for a mild spice preference, but you can easily add more curry paste to bring that temperature up to a medium-hot. (For "Thai hot" fans, also add crushed red chili peppers.) You may also substitute or remove the fish sauce for a vegetarian option, perhaps adding a little more salt to compensate. Here, though the Kabocha squash actually contains no fat, it's so meaty and starchy that it fulfills an appetite as though it did. The velvety coconut-milk sauce and chicken do lend real fat to the dish.
— Submitted by owner Jasmine Andrew