Pumpkin Curry with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A pretty mild version Ingredients:
12 oz (1 can) coconut milk |
1 chili pepper |
5 leaves kafir lime leaves |
6 tbsp thai basil |
2 tbsp red curry paste |
1 lb pumpkin |
1/2 tbsp salt |
1 c water |
1 lb chicken breasts |
Directions:
1. Prep the pumpkin (use a green kabucha squash for authenticity). UNCOOKED, peel and chop into cubes.
2. Also cut the chicken into bite-sized cubes.
3. Julienne the pepper, tear basil & lime leaves to release flavor.
4. Into medium sauce pan over medium heat, combine curry paste with 1/2 coconut milk. Stir to prevent burning, allow red oil to mellow into mix.
5. Add pumpkin and chicken & coat with mixture. Add remaining coconut milk & water. Salt to taste.
6. Simmer until pumpkin is soft (~15min) and chicken is cooked, or longer for a thicker curry, and turn off heat.
7. Add pepper, lime leaves, then basil, and stir. Leaves will stay bright. Allow to settle for ~10 mins.
8. Serve over rice. Best as leftovers on subsequent days, after mulling together.
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