Thai “Pumpkin” Curry
From the MOV Kitchen: Courtesy of Rebecca Schwarz ​

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Ingredients: 

• 5-6 tbsp Red Curry Paste (Maesri brand is good and easily found)
• 2 large garlic cloves minced 
• 1 tbsp fresh ginger shredded on a micro plane 
• 2-3 tbsp NHHS Thai Ginger Citrus Blend
• 3 tbsp Smoked Chaabani Olive Oil
• 1 cup water
• 14 Oz thick coconut milk 
• Zest of 1 lime

• 1 tbsp dark brown sugar
• 2 tsp fish sauce
• ​1 lb boneless skinless chicken thighs
• 8oz butternut squash (cut into 1” pieces  from the solid end)
• Small handful of fresh green beans snipped
• 1/2 can of baby corn
• 1/2 small can of sliced bamboo shoots
• 1 green zucchini sliced into 1/2” thick rounds 
• 1/2 red bell pepper sliced 
• 6 cremini mushrooms cut in quarters
• Handful Thai Basil Leaves
• Garnish with fresh cilantro leaves
• Optional Thai Bird Chilies sliced (spicy!)

Directions:

Clean chicken and slice into 1” pieces. Stir together with Thai Ginger Citrus Blend and set aside while you prep the veggies. 
 
Once veggies are prepped heat oil in a large skillet or wok over medium high heat. Add curry paste, garlic and ginger and stir to blend and dry out any liquids released. Add water and stir to blend. Cook until liquid is reduced slightly (about 3 minutes.) Add coconut milk, sugar, fish sauce and lime zest. Stir, then add chicken. 
 
Spread the chicken into a single layer, bring to a simmer and reduce heat to medium. Simmer for 8-10 minutes until the chicken is almost cooked through. Add the butternut squash, mushrooms, baby corn and bamboo shoots. Stir and simmer until the squash is nearly cooked through. Add the remaining vegetables, stir to combine and cook to desired firmness (about 5 minutes for crunchy yet hot.) 
 
Taste test the sauce, you can add more fish sauce for salt or more sugar if you prefer it sweeter. 
 
Remove from heat, stir in Thai basil leaves and serve with steamed Jasmine rice, garnished with fresh cilantro leaves. 
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​​Enjoy!

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