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Coconut Curry Pumpkin and Chicken over Basmati Rice
By Marge Perry & David Bonom
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.
- Course: Entrée
INGREDIENTS
- boneless skinless chicken thighs
- chopped green onions
- coconut milk
- dry roasted peanuts
- fish sauce
- garlic cloves
- Grated zest of 1 lime
- hot cooked basmati rice
- Light brown sugar
- medium onion
- minced ginger
- olive oil
- Pumpkin
- Salt
- Thai red curry paste
DIRECTIONS
- Preheat the oven to 450°
- 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 large nonstick skillet over medium. Add 1/2 of the chicken and cook until lightly browned and cooked through, 7-8 minutes
- Heat the remaining 1 tablespoon oil and add the onion