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Coconut Curry Pumpkin and Chicken over Basmati Rice

Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken.

Ingredients

Recipe Details

  1. Preheat the oven to 450F. Lightly oil a large rimmed baking sheet.
  2. Combine the pumpkin and 1 tablespoon of the oil in a large bowl. Arrange pumpkin on the prepared baking sheet in a single layer. Roast until the pumpkin is tender, 20-22 minutes. Remove from the oven and reserve.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add 1/2 of the chicken and cook until lightly browned and cooked through, 7-8 minutes; transfer to a bowl. Return the skillet to the heat; add the remaining chicken and repeat.
  4. Heat the remaining 1 tablespoon oil and add the onion; cook, stirring occasionally, until slightly softened, 3 minutes. Add the ginger and garlic; cook 1 minute. Stir in the sugar and curry paste; cook, stirring, 30 seconds. Pour in the coconut milk; bring to a simmer and cook until slightly thickened 3 minutes. Add the reserved pumpkin and chicken and cook until hot, 3 minutes. Remove from the heat and stir in the green onions, fish sauce, lime zest and salt. Serve over rice and sprinkled with peanuts.

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