It is fall and that means PUMPKINS!!!
I haven’t been getting out much, so I’ve only had one so far this season (and that was only because it was a birthday gift =) so I made it count! I roasted some of it just to eat, made some amazing chili (recipe coming soon) and then made this curry. I NEED to get out and get another pumpkin because I can’t live another week without more of this curry! Ok, that is a little dramatic, but it really is that good!
Like all Thai dishes, it is a perfect blend of sweet, salty and sour. It is good hot and cold, over rice or by itself. I used shredded and chopped chicken that I had roasted (I’ll try to make a post of this method next time I do it – what a time saver!), but chopped chicken breasts would work just as well. Here’s the recipe:
Thai Curry with Chicken and Pumpkin
adapted from Williams-Sonoma
2 Tb coconut oil
3 cups pumpkin or butternut squash, diced into small chunks
1 small onion, chopped
3 garlic cloves, chopped
2 lb chicken breast cut into bite sized pieces
1 can unsweetened coconut milk
1 Tb Thai red curry paste
2 Tb fish sauce
1 tsp lime juice
1 Tb slivered kaffir lime leaf (optional, Thai basil is good here also)
rice or cauliflower rice for serving
1. Preheat oven to 375′. Toss pumpkin in 1 Tb coconut oil and put into baking tray. Roast for 30 minutes, or until soft.
2. Heat remaining 1 Tb oil in large pan and saute onions until tender, add garlic and cook an additional 2 minutes.
3. Add in chicken and sear until light brown on all sides. Add curry paste and press it against the pan to let the flavors toast. Add coconut milk and stir until it combines with the paste and covers the chicken. Bring to a boil and then reduce heat to low and allow to simmer for 10-15 minutes until chicken is cooked through.
4. Remove pumpkin from oven and add to the curry stirring it in with the chicken. (The oven brings out the sweetness of the pumpkin but this step can be avoided by simply adding the raw pumpkin when you add the coconut milk but you will need to simmer it longer, until the pumpkin is soft – probably an extra 20 minutes)
5. Stir in fish sauce and lime before serving.
5. Serve over steamed rice or cauliflower rice, top with kaffir lime leaves.