Thai Chicken and Pumpkin Curry Pasta
This recipe was contributed by Min Kwon from MJ and Hungryman, as part of the Healthy Aperture blogger partnership.
Thai Chicken and Pumpkin Curry Pasta
Servings 4 Servings
Ingredients
- 1 14 fluid oz can coconut milk (do not shake!)
- 2 tablespoons red curry paste
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- 2 chicken breasts diced into bite-sized pieces (or use chickpeas for a vegetarian version)
- 1 cup canned pumpkin
- 1 cup low-sodium chicken stock vegetable stock
- 1 16 oz. package of frozen broccoli defrosted in the refrigerator (or fresh)
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- ½ cup Thai basil leaves
- 14 oz. whole wheat penne cooked according to package directions
Instructions
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Scoop the cream at the top of the can of coconut milk (about halfway down), and add to a large wok or fry pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Bring up the heat to medium heat, then add garlic and ginger. Stir for about a minute. Add chicken and coat with sauce, about 3 minutes.
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Add rest of coconut milk, pumpkin, stock and bring to a boil. Reduce heat and cook until chicken is cooked all the way through, about 15-20 minutes. Stir often. Season with fish sauce and sugar (taste curry and add more fish sauce if desired). Add vegetables and Thai basil and remove from heat.
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Allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. When ready to serve, reheat curry and serve over pasta.
