Prep 15 mins
Cook 20 mins
Created for RSC 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Coconut-Raisin Rice Pilaf, and I'm sure you won't be disappointed.
- 2 tablespoons olive oil
- 1 medium onion
- 2 green hot banana peppers
- 3 garlic cloves
- 2 tablespoons minced fresh ginger
- 1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works)
- 1 1⁄2-2 tablespoons Thai red curry paste (depending on your heat tolerance)
- 2 cups coconut milk (method to make your own follows)
- 3 1⁄2 teaspoons brown sugar, packed
- 1 teaspoon salt
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into large cubes (this worked out to 4 breasts)
- 3 tablespoons sour cream or 3 tablespoons Greek yogurt
To make coconut milk
- 8 ounces desiccated coconut (dry)
- 3 1⁄2 cups water
- Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.
- For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
- Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
- Serve with your favourite rice pilaf and enjoy!
I wish I could give this six stars. It is by far one of the best recipes I've ever made. The flavors meld beautifully. In addition, it is ridiculously easy to make, especially if you use canned coconut milk (I use one can) and pumpkin. I recommend adding the red curry paste in increments of teaspoons; I find that it reaches an acceptable heat level for me around 2-3 teaspoons. If you want to make this vegetarian, I find that lentils and/or cauliflower make great additions in place of the chicken.
I used canned coconut milk (as RSC is over and I always have some around), another kind of pepper (as I can't get the stated variety here), and deboned chicken thighs (was on offer). I made my own pumpkin puree (can't buy it canned here) with a pumpkin that my father grew. The puree serves as a sauce thickener here and works beautifully with the coconut milk and the curry paste. I've had three mushrooms to use up, so I added them and they worked well with the other ingredients. When I tried the sauce I knew BF would love it and I served it to him the next day. I myself couldn't stop eating it and BF also loved it and had at least two helpings. Thank you so much for inventing this recipe. Now I've got another wonderful idea how to use my father's pumpkins and butternut squashes! This is a keeper!
This recipe was made to accompany the Coconut-Raisin Rice Pilaf recipe #161393 that you also created for the recent RSC. This is spicy but oh so delicious. I used jalapeno pepper for the banana pepper, canned coconut milk (as RSC is over), plain yogurt in place of the sour cream and some of my fresh frozen pumpkin puree. Definitely a winner.