Sunday, November 23, 2008
I used a real pumpkin and roasted in in the oven. The advantage to this was that I got to roast the seeds as well. They made for a great topper to the dish. Make sure to use a sugar pumpkin because they are smaller and easier to work with. The large ones are just best for carving.
Thai Pumpkin Curry:
2 chicken breasts
little peanut butter
Saute the onions with a bit of olive oil until they are tender. Add the curry powder and garlic and cook until fragrant, only a minute or two. Add the chicken and cover until mostly cooked through. Add yogurt and coconut milk and simmer for a few minutes. Add a small dallop of peanut butter. Toss in cilantro at the end and serve over rice. Spritz some lime juice right before serving.
I had this with Broccoli Rabe and Farro which was a very Berkeley "chrunchy" version of Thai pumpkin curry but it was tasty!