curry retake

Not sure if you recall, I made a way-too-spicy vegetable curry a while back...

Well it's taken some time for the taste buds to recover -- but I finally reworked some of the recipe proportions.  Let me tell you -- this version turned out SO MUCH better!  I ended up making a chicken pumpkin curry (the result of an impulse pumpkin purchase and some leftover chicken in my fridge), but the general concept is the same.

Recipe --

1 chicken breast, around 1/2 lb, thinly sliced on the bias (optional)

2 cups cubed pumpkin

1 13 oz can coconut milk

1 red bell pepper, diced

1/2 onion, diced

2 tbl minced ginger

1 clove garlic, minced

8 oz water

5 tbl thai red curry paste (such as Thai Taste)

3 tbl palm sugar

1 tsp fish sauce

1 lime, juiced

fresh basil, minced

salt and pepper, to taste

Start by sweating onion, garlic and ginger in about 1 tsp veg oil until tender.  Add chicken and cook briefly, just long enough to start the cooking process (around 2 min).  Add pumpkin and bell pepper and cook 1 minute more.  Season the mixture.

Add curry paste to the chicken and vegetables and cook for a few minutes (careful not to burn the curry).  Add coconut milk and water and bring to a simmer.  Continue to simmer gently until pumpkin is cooked through and tender.  Finish with fish sauce, lime juice, and additional seasoning to taste.  Garnish with fresh basil. 

Ladle over steamed rice and enjoy!