Coconut Curry Pumpkin and Chicken over Basmati Rice

By: Marge Perry & David Bonom


1 1/2 pounds of pumpkin cut into 1-inch pieces, about 3 cups
3 tablespoons of olive oil divided
1 1/2 pounds of boneless skinless chicken thighs cut into 1-inch pieces
1 medium onion chopped
1 tablespoon of minced ginger
3 garlic cloves minced
2 tablespoons of light brown sugar
1 tablespoon of Thai red curry paste
1 (13.5-ounce) can of coconut milk
1/3 cup of chopped green onions
1 tablespoon of fish sauce
Grated zest of 1 lime
1/4 teaspoon of salt
2 cups of hot cooked basmati rice
1/3 cup of dry roasted peanuts


  1. Preheat the oven to 450°F. Lightly oil a large rimmed baking sheet.
  2. Combine the pumpkin and 1 tablespoon of the oil in a large bowl. Arrange pumpkin on the prepared baking sheet in a single layer. Roast until the pumpkin is tender, 20-22 minutes. Remove from the oven and reserve.
  3. Heat 1 tablespoon of the oil in a Circulon Symmetry Merlot Essential Pan over medium. Add 1/2 of the chicken and cook until lightly browned and cooked through, 7-8 minutes; transfer to a bowl. Return the skillet to the heat; add the remaining chicken and repeat.
  4. Heat the remaining 1 tablespoon oil and add the onion; cook, stirring occasionally, until slightly softened, 3 minutes. Add the ginger and garlic; cook 1 minute. Stir in the sugar and curry paste; cook, stirring, 30 seconds. Pour in the coconut milk; bring to a simmer and cook until slightly thickened 3 minutes. Add the reserved pumpkin and chicken and cook until hot, 3 minutes. Remove from the heat and stir in the green onions, fish sauce, lime zest and salt. Serve over rice and sprinkled with peanuts.