A Gewurztraminer goes 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.
Ingredients
- 1 tablespoon canola oil
- 2 yellow onions, thinly sliced
- 1 tablespoon fresh ginger, minced
- 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-size pieces
- 1 red bell pepper, seeded and thinly sliced lengthwise
- 2 tablespoons lime juice
- 1/2 cup cilantro, finely chopped
Instructions
- 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 red 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.
Servings: 6
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