Pumpkin Curry

Don't know what to do with the left over pumpkins sitting around the house or office? Here's Chefs Mason, Jerrod, and Rudy from the California Conservation Corp making pumpkin curry with our left over pumpkins.

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh sweet basil leaves, it is a harmonious dish with chicken (we used tofu instead of chicken in this dish). Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.
Here's the delicious pumpkin curry recipe:

Ingredients

homemade red curry paste (all of the recipe) or 3 tablespoons of prepared red curry paste

4 cups coconut milk

2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5" x 2")

3 cups (600 grams) pumpkin pieces (about 1" x 1.5")

2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves

Preparation

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling, add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less than 10 minutes. Check the pumpkin by piercing with a sharp knife - it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked, add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed). Serves 4 people for 2 meals. This dish is even better the second day when the pumpkin has absorbed some of the curry spices.