At a Thai restaurant in Oregon I saw a curry on the menu that caught my eye. It was pumpkin curry.It sounded like an amazing combination, and it was. Our bowl came out brimming with chunks of chicken and pumpkin, slices of red and green peppers, and sprigs of Thai basil all swimming in a fragrant red curry. Of course when I got home, I Googled it and found something very close on www.thaitable.com.PUMPKIN CURRY
1. Prepare chicken: Rinse and cut 2 chicken breasts into bite sized pieces.
2. Prepare vegetables:
(1) Cube a small pumpkin so you have 3-4 cups. Steam for about 10 minutes until almost tender.
(2) Slice 1/2 of an onion.
(3) Slice 1 green peppers and 1 red pepper into thin slices.
(4) Snip 4 kaffir lime leaves.
(5) Rinse 8 sprigs of Thai basil plus enough for a garnish
3. Prepare curry:
(1) Put 2 T of coconut oil into a large skillet.
(2) Add 4 1/2 - 5 T of red curry paste and saute for 30 seconds.
(3) Add 1 can of regular coconut milk and stir until blended.
(4) Then add the chicken pieces and simmer them for 3-4 minutes.
(5) Add the pumpkin pieces.
(6) Then add another 15 oz can of regular coconut milk.
(7) Mix together 2 T fish sauce, 3 t sugar, 1 1/2 t salt and astir it into the curry.
(8) Add the onions and the peppers and let them simmer in the curry for 3-4 more minutes.
(9) Stir in the lime leaves and the basil.
(10) I usually like a thicker curry so I mix 2 T of cornstarch with a few tablespoons of water and stir it in until it's the right thickness.
Thai curries on this blog:
Red Curry Green CurryRose's Chinese Yellow CurryTropical Fish Curry
Salmon & Vegetable CurryMussaman Curry
Chicken Panang Curry
Vegetable Panang CurryBathing Rama (Not a strict curry but uses coconut milk and red curry)
Thai Pumpkin Curry
Other Thai recipes on this blog:
Making Pad Thai With a Thai Student
Thai Chicken Bathing Rama
Pad See Iw
Thai Beef Basil
Thai Fresh Rolls
Thai Chicken Wings
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