2chicken breastsdiced into bite-sized pieces (or use chickpeas for a vegetarian version)
1cupcanned pumpkin
1cuplow-sodium chicken stockvegetable stock
1 16oz.package of frozen broccolidefrosted in the refrigerator (or fresh)
1teaspoonfish sauce
1teaspoonbrown sugar
½cupThai basil leaves
14oz.whole wheat pennecooked according to package directions
Instructions
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.
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.
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.