Pumpkin Coconut Curry

Okay, two things: I love pumpkin, and I love curry. Every time I go to a Thai restaurant and pumpkin curry is an option, I order it. And it's always an amazing experience. However, it's not always an option at every Thai restaurant... so I decided to give it a try myself.

Pumpkin Coconut Curry
2 small sugar pumpkins
3 chicken breasts, sliced into bite-sized pieces
2 tsp. olive oil
2 cans coconut milk

2 tbsp. red curry paste

1 1/2 tbsp. brown sugar (I used Splenda)

2-3 cups chicken broth

2 red peppers, sliced into strips

1 onion, sliced into strips

1 tsp. ginger

1 tbsp. lemon (or lime) juice

1 cup cashews
garlic salt

salt & pepper

Ground red pepper

Fresh basil

You will first want to tackle the pumpkin. Use a vegetable peeler to peel both pumpkins, then cut them into bite-sized chunks. Put the chunks from one of the pumpkins into a bowl and set aside for later. Put the others in a saucepan with about one inch of water, salt, and cover. Let steam for about 15 minutes, then drain & mash. You will also set this aside for later.

Start by cooking the chicken in the olive oil until it starts to turn just slightly white. Add the coconut milk, chicken broth, red curry paste, and brown sugar, and bring to a boil. Turn heat down and add the peppers, onions, ginger, cashews, lemon juice, pumpkin chunks, and mashed pumpkin. Add garlic salt, salt & pepper, and ground red pepper, to taste. The more red pepper, the spicier it will be. Allow to simmer for about 15 minutes, or until the vegetables are tender & the chicken is thoroughly cooked. You will especially want to check the pumpkin; make sure it is still somewhat firm on the outside but soft on the inside (like a cooked potato). Serve with basmati rice. Enjoy!