Thai Red Pumpkin & Chicken Curry

Thai Red Pumpkin & Chicken CurryI’m continuing my obsession with Thai food with a recipe for red pumpkin and chicken curry. I’ve had pumpkin curry at several Thai restaurants, but now that I live in Asia, it’s finally relatively simple to find the right type of pumpkin for it!

Over the past year, I’ve really come to like making curries at home. Sometimes restaurants will put too much garlic, salt or oil in their curries and the dish becomes too heavy and overwhelming in flavor. Of course, by making your curry at home, you can also control the spiciness. Note the red curry paste I bought wasn’t overly spicy. If you like your curry hot, you’ll want to pick up some red chili to turn up the heat.

I’m almost always in the mood for curry, but this was my first culinary foray into red curry. If you’ve got a great recipe for curry, please send it along!

2 Tbsp olive oil
3/4 lb chicken breast, cut into thick slices
1 yellow onion, chopped
2 Tbsp Thai red curry paste
1/2 Japanese pumpkin, cut into wedges
2 bell peppers, chopped
1 12oz can coconut milk
1 1/2 C fresh basil

1. In a frying pan or wok, heat olive oil on medium high heat. Add the onion and stir fry for 2 minutes.

2. Add the chicken and stir fry for 2 minutes, then add the red curry paste and cook for another minute, stirring frequently.

3. As the chicken and onions continue to cook add in the pumpkin and bell peppers and stir so that all are coated in red curry paste, adding a little more paste, if needed.

4. Pour in 1/2 C water and cover, bringing to a boil and then simmering for 10 minutes, or until the pumpkin and bell peppers are cooked and soft.

5. Turn the heat to medium low and stir in the coconut milk.

6. Stir in the basil gently, just enough for it to wilt.

7. Serve over hot white Jasmine rice.


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