Thai food afloat

Hope you're not tired of Thai recipes because I have some great ones from Phuket and Bangkok still to share.

One memorable day was spent aboard The Siam Junk (that's pronounced SEE-am), www.thesiamjunk.com, a custom designed vessel as comfortable as any afloat. This luxury charter yacht can accommodate up to 50 people for a 7-hour day trip or 12-18 overnight in comfortable, king-size cabins with bathrooms en suite.

I was fortunate to be aboard with six other congenial travelers as we went from the eastern side of Phuket peninsula to Patong on the western one. The tranquility of the sea and the tantalizing aromas from the galley as lunch was prepared will never be forgotten.

Nor will the flavors as William Patching has generously shared recipes for our repast. I'll share with you, too, beginning with this traditional Thai curry livened up with the Western influence of pumpkin.

 Yellow Curry with Chicken and Pumpkin

10 oz  skinned chicken breast, diced
10 oz  sliced yellow pumpkin flesh, skins, seeds and pith removed
10 fluid oz  coconut cream
2 TBS  yellow Thai curry paste
1 + TBS  white sugar
1 + TBS  good quality fish sauce

In a heavy-bottomed frying pan heat coconut cream until simmering.
Add the curry paste to the coconut cream and stir well. Once curry paste has been thoroughly mixed in, add the chicken and cook until chicken is done, 5 minutes or so. 
Add the sliced pumpkin and simmer until it is cooked through. Add white sugar and fish sauce to taste.