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.
1 1/2 pounds pumpkin, cut into 1-inch pieces, about 3 cups
3 tablespoons olive oil, divided
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon minced ginger
3 garlic cloves, minced
2 tablespoons light brown sugar
1 tablespoon Thai red curry paste
1 (13.5-ounce) can coconut milk
1/3 cup chopped green onions
1 tablespoon fish sauce
Grated zest of 1 lime
1/4 teaspoon salt
2 cups hot cooked basmati rice
1/3 cup dry roasted peanuts
- Preheat the oven to 450°F. Lightly oil a Farberware 11x17-Inch Baking Sheet.
- 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.
- Heat 1 tablespoon of the oil in a Farberware Glide 4-Qt Sauté 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 pan to the heat; add the remaining chicken and repeat.
- 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.