Pumpkin Chicken Curry

Remember the pumpkins you have after Halloween? Well, use it for your curry. It is a wonderful flavor with creamy texture with less coconut milk in it. Healthy for you too. Halved the pumpkin and take out the seeds. Pop into the oven at 375F on a sheetpan with parchment paper for 45-60 min. Once done, you can use a spoon to scoop the pumpkin puree. You can keep some in the freezer for future use.

Making the curry, put some oil (preferably peanut oil) into a pot at medium heat. Add a packet of Thai Panang Curry paste (can use other curry paste if you have at home), fried with chopped onions and crushed garlic for a 1 min. Then add some chicken (use the breast cos easier to cook) which already cut into cubes. Fried for 2-3 min and then add in 1can coconut milk/cream. Put in the pumpkin puree (say 1.5 cup) and stir. Cook till the curry turn orangy red and creamy. Add salt and sugar to taste (it will taste a little salty than sweet). Optional, add a tablespoon of soy sauce for more flavor at the end. Serve with coconut milk rice or just steam rice.