Any Gewurztraminer left over from Thanksgiving will go beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf and throw it into the curry as it simmers (then discard)—it will perfume the dish, much as kaffir lime leaves do. Serve over rice.
1 tablespoon Canola oil
2 yellow onions, thinly sliced
1 tablespoon minced ginger
2 cloves garlic, minced
1-3/4 cup light coconut milk
1 tablespoon yellow curry powder
2 tablespoons red curry paste
1 cup low-sodium chicken stock
2 tablespoons fish sauce
1 tablespoon sugar
6 cups pumpkin, peeled, seeded and cut into 1-inch cubes
1-1/2 pounds chicken thighs, cut into bite-sized pieces
1 red bell pepper, seeded and thinly sliced lengthwise
2 tablespoons lime juice
1/2 cup cilantro, finely chopped
Heat vegetable oil in a wok or large, deep-sided skillet over medium-high heat and sauté onion for 10 minutes, until deep golden-brown. Add ginger and garlic, and sauté 1 minute, until fragrant.
Pour in 1/4 cup coconut milk and stir in both curries until blended. Add remaining coconut milk, chicken stock, fish sauce and sugar. Add pumpkin chunks and bring to a boil. Lower heat to medium to retain a vigorous simmer and cook for 15 minutes, stirring occasionally.
Add chicken and pepper and bring back up to a simmer. Cook for another 10 minutes, until chicken is cooked through and pumpkin is tender.
Stir in lime juice and top with cilantro.