Keyword: Fall Curry, Fall curry recipe, Pumpkin Curry, Pumpkin Curry with Chicken
4tablespoonsThai Kitchen Red curry paste
1 1’’ piece of fresh gingerpeeled
214.5 ounce cans coconut milk (I use one light and one full fat)
2tablespoonsdark maple syrup
1poundboneless skinless chicken breastdiced into ½’’ cubes
2small red bell pepperscut into ¼’’ wide and 2’’ long strips
3cupsfresh green beanstrimmed and cut into 2’’ long pieces
2dried kaffir lime leaves
Garnish: fresh Thai basil or regular basil
1 ½cupsJasmine ricecooked according to package directions, for serving
Place the curry paste, shallot, garlic, ginger and water in a blender or food processor and blend until smooth a smooth paste forms. Transfer to a bowl.
Place the pumpkin, coconut milk, fish sauce, and maple syrup in blender, Blend until smooth and set aside.
In a large Dutch oven or large heavy-bottomed pan, brown the chicken in a bit of oil for 5-7 minutes. Transfer to plate.
Add curry paste to the hot pan and saute 1 minute
Add the chicken, bell pepper, green beans, and kaffir lime to the curry mixture. Toss to coate.
Slowly pour the pumpkin mixture into the pot while stirring. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5-7 minutes or until the chicken is cooked through and the veggies are tender to your liking.
Serve the pumpkin curry over hot Jasmine rice.
Curry reheats very well for leftovers and will keep in the refrigerator for up to 3 days.