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Isaan chicken, dill and pumpkin

Name: Isaan chicken, dill and pumpkin
Yield: 2
Ingredients: 700 ml Chicken stock; ¼ cup Chopped dill, in 5cm lengths; 2 slices Galangal; 1 Shallot, sliced; 1 Garlic clove, minced; 1 Long red chilli; 3 Kaffir lime leaves, slightly crushed; 1 cup Diced pumpkin, 2cm cubes; 3 Boneless chicken thighs, cut into 2cm squares (Main); 2 Eggplants, use apple eggplants (see pantry note below), cut into thin wedges (Main); 1 bowl Steamed rice, jasmine or sticky rice, for serving

for 2 people

Tam West

Laurie Black

Chef and food writer

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700 ml	Chicken stock
¼ cup	Chopped dill, in 5cm lengths
2 slices	Galangal
1	Shallot, sliced
1	Garlic clove, minced
1	Long red chilli
3	Kaffir lime leaves, slightly crushed
1 cup	Diced pumpkin, 2cm cubes
3	Boneless chicken thighs, cut into 2cm squares (Main)
2	Eggplants, use apple eggplants (see pantry note below), cut into thin wedges (Main)
1 bowl	Steamed rice, jasmine or sticky rice, for serving

Bring stock to a gentle simmer and add dill, galangal, shallot, garlic, chilli and kaffir lime leaves. Add pumpkin too. Cover and simmer 20 minutes.
Add chicken and simmer gently a further 7 minutes or until chicken is cooked through. Just before serving, add apple eggplant (if using) and stir. Serve on, or with, rice.

Apple eggplant are plum-sized and round, and can be used raw. Source from Thai grocers. If unavailable, use small eggplants chopped into bite-sized pieces and cook a few minutes longer.