Pumpkin-Peanut Curry

We all know how I love to attempt Asian food. Most times, I fail. It never seems to taste quite right/authentic. But I must say, this recipe is pretty darn good. As I was cleaning up, I found myself scraping the pot with a spatula and eating the leftover sauce. That's right. I'm not ashamed.

I've adapted it a bit because after I made the original recipe, I realized it needed more protein and less weird-texured-ness. So...goodbye, eggplant. I love pumpkin and peanut butter, so this recipe was right up my alley. A final note - the garnishes (peanuts and cilantro) are a must. They really add a nice crunch and brightness to the dish.

On a side note - making rice in a crock pot...I don't recommend it. Unless you like eating your curry served over a steaming bed of clumpy wallpaper paste. Oh well, it was an experiment worth trying.

 

Pumpkin-Peanut Curry

Serves 6-8

Ingredients:

• Boneless skinless chicken breast, cubed or canned chickpeas (probably 2 cans)
• 2 tablespoons peanut oil (olive oil or vegetable oil is fine, too)
• 1 large onion, sliced into 1/4-inch slices
• 3 large cloves garlic, diced
• 2 tablespoon diced fresh ginger (about a one-inch nub of ginger)
• 1 (14 ounce) can chopped tomatoes
• 1 (15 ounce) pan pure pumpkin (such as Libby's)
• 1 (15 ounce) can unsweetened coconut milk
• 2 tablespoons red Thai curry paste
• 2 teaspoons fish sauce
• 2 cups low sodium vegetable stock (chicken stock can be substituted)
• 1/2 cup all natural creamy peanut butter
• 1/4 cup light brown sugar
• Juice from half a ripe lime
• Salt and pepper to taste
• 4 teaspoons sriracha sauce
• 1/2 cup chopped cilantro for garnish (Thai basil or regular basil may be substituted)
• 1/2 cup chopped unsalted peanuts for garnish
• 2 cups jasmine rice, prepared according to package instructions

Directions:

1. Heat oil in a large heavy pot about two minutes. Add onion and saute until soft, about four or five minutes. Add garlic and ginger and saute another three minutes, careful not to burn the garlic.
2. Add chicken or chickpeas and stir well to coat with the oil, onions, garlic and ginger, about three minutes.
3. Add tomatoes, pumpkin, coconut milk, curry paste and fish sauce, stir together very well to incorporate all ingredients, about four minutes.
4. Add stock, peanut butter and brown sugar. Stir ingredients in well and bring entire pot to a simmer. (You should see little bursts or bubbles, not a rapid boil.)
5. Allow pot to simmer about 10-12 minutes, stirring often.
6. Add lime juice and salt and pepper to taste.
7. Add sriracha sauce to adjust heat level to your liking.
8. Serve peanut pumpkin curry with jasmine rice and garnish the top with fresh chopped cilantro and crunchy peanuts. Lime slices make a nice garnish too.