Thai Chicken & Pumpkin Curry

Ingredients:

  • 1 LB       Pumpkin (fresh, peeled, cut into 1 inch chunks)
  • 1/2 LB  Rice Noodles (preferably thai rice noodles)
  • 1TB         Lucini Extra Virgin Olive Oil
  • 4 TB       Thai Chili Paste (another asian chili paste or Sriracha will work in a pinch)
  • 1/2 C     Stock (chicken or vegetable, home made is much better)
  • 1 can     Coconut Milk
  • 2             Chicken breasts (skinless, boneless, cut into bite-size pieces)
  • 1             Red Repper (seeds removed, sliced thin)
  • 4             Scallions (sliced thin)
  • 1/2 C    Cilantro (chopped large)
  • 1/4 C     Mint leaves (chopped large)
  • 2 TB      Peanuts (chopped small)
  • 2 TB      Lucini Chili Infused Extra Virgin Olive Oil
  • 4 tsp     Lime juice (fresh, orange juice will work as well)

Preparation:

Season the chicken with salt and allow to sit for 15 minutes.  Steam the pumpkin chunks until tender.  Prepare the rice noodles as described on package.  Heat the oil in a wok (or large saucepan) over a medium heat. Add the chili paste and fry for 1 minute.  Stir in the stock, bring to a boil, then add the coconut milk.  Return to the boil and simmer for 2 minutes.  Add the chicken to the wok, along with the red pepper and pumpkin.  Cook for 6-9 minutes, stirring often.

Divide the noodles and chicken between 4 bowls and top with the scallion, coriander and mint leaves.  Spoon the coconut/stock mixture over the top and garnish each bowl with chopped peanuts, chili oil and lime juice.

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