Sunday, November 08, 2009

Pumpkin Curry with Chicken

Some nights just nothing in the fridge seems appealing, not even a bowl of cereal is what I want. Tonight was one of those nights, so I started digging around in the cupboard, and this curry is what evolved. I combined one can of coconut milk with about a tablespoon of Thai red curry paste and some freshly grated ginger, and then added about a cup of pumpkin puree, two diced carrots, and maybe a tablespoon of fish sauce. This all cooked down for a few minutes, and then I added six boneless skinless chicken thighs, each cut into six pieces, some chicken broth, and a little brown sugar. This all simmered for 2o-30 min., and then I adjusted to taste with lime juice and soy sauce, and served the whole lot over gingered rice.


Cate said...

This looks yummy...I might have to try it!

sara said...

You forgot to bring some to my house.