Episode 808 of Weekends with Yankee: Food Lover’s New England

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 808: “Indulging in New England”]( In this episode, host Richard Wiese heads for New Bedford, Massachusetts, where he explores its maritime history and tries his hand at scalloping. Co-host Amy Traverso, meanwhile, visits the rising food town of Littleton, New Hampshire, to prepare a red curry with Chang Thai Café chef-owner Emshika Alberini; for dessert, she stops at farm-to-cone ice creamery Super Secret Ice Cream in Bethlehem. We wrap up with a visit to Sudbury, Massachusetts, for a behind-the-scenes tour of award-winning Goodnow Farms Chocolate. [WATCH NOW]( [Chang Thai Café Thai Pumpkin Red Curry]( This Thai pumpkin red curry recipe from Chang Thai Café is bursting with flavor. [Chang Thai Café Thai Pumpkin Red Curry] Chang Thai Café Thai Pumpkin Red Curry Photo Credit : Photo by Corey Hendrickson | Styling by Liz Neily | Campfire Pottery, Portland, Maine This easy, flavor-packed curry dish comes from [Chang Thai Café]( in Littleton, New Hampshire. If you don’t have access to a market with a decent selection of Thai ingredients, you may need to go online to source three key ingredients: red curry paste, fish sauce, and kaffir lime leaves (feel free to use dried lime leaves instead of fresh). The recipe also calls for Thai basil, but you can substitute the more common sweet Italian basil. And vegans can make the dish without chicken—just add tofu or an extra pound of squash. We recommend using Thai fish sauce, such as Squid brand. For red curry paste, use Maesri brand. For coconut milk, you’ll get the creamiest results if you use the full-fat version, but you can certainly use the reduced-fat type. Yield: 6 to 8 servings Ingredients 1 tablespoon vegetable oil 2 tablespoons Thai red curry paste 2 cups coconut milk ½ medium peeled and seeded kabocha squash, sugar pumpkin, or butternut squash, cut into 1-inch cubes (about 1 pound) 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces 3 kaffir lime leaves, torn 2 tablespoons fish sauce, plus more to taste 3 tablespoons brown sugar, plus more to taste ½ teaspoon kosher salt Cooked jasmine rice, for serving 1 sliced serrano, jalapeno, or other chili pepper (optional) ½ cup chopped Thai basil or sweet Italian basil Instructions Warm the oil in a 4- or 5-quart Dutch oven over medium heat. Add the red curry paste, stir, and let it cook for a minute, then whisk in the coconut milk. Add the squash, chicken, kaffir lime leaves, fish sauce, brown sugar, and salt and cook until the squash is tender and chicken is cooked through, 20 to 30 minutes. Serve the curry over cooked rice and sprinkle with chili (if using) and basil. Serve hot. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](