thai peanut coconut and pumpkin curry with the world's best rice

I have used real pumpkin countless times for homemade pumpkin soups and purees. I am a huge squash fan. I love butternut squash, spaghetti squash, zucchini-- practically any squash you can think of. But, for some odd reason I have never eaten pumpkin when it wasn't pureed! I just hadn't linked the fact that pumpkins used for Halloween could actually be diced, cooked, and eaten like any of the other squashes. Well, here I present to you a perfect Fall pumpkin curry that will leave your husband sending you text messages (I quote), "That meal you made last night could be one of my most favorite meals ever". Now that's a keeper recipe in my book :).

 I used a small pumpkin pie pumpkin that I got for 25 cents at a cute pumpkin patch on the side of the road. Can't beat that! Local and cheap is the best. The pumpkin can be kind of tricky to cut. Be careful and give yourself plenty of time. It can be a rather tedious task. If this is too difficult, feel free to open a can of pumpkin and use 1 cup. I like LOVE LOVE LOVE squash, so if squash just isn't your thing, feel free to use less in the recipe or just omit it completely! (I won't be offended).

 This is the finished product. Oh how I was in food heaven! I could personally eat curry all day...but curry with naan I could eat it all day AND all night. 

I had so much fun making this rice. It is full of flavor. Made with coconut milk and topped with pomegranate arils and a drizzle of molasses, this rice is so unique. The combination may not sound like your great-grandmas passed down from ten centuries ago coveted recipe, but if you go out of your comfort zone you will love the flavor combination. The rice pairs so well with the peanut and coconut flavors in the curry. This recipe was a hit at my house, and I'm sure it will be at yours. Plus, this recipe is so simple and easy. It's the best!

Pomegranate Coconut Rice
Printable version
Ingredients

• 1 cup water
• 1 cup jasmine or basmati rice
• 1 cup coconut milk (I used lite)
• 2-3 T molasses (for drizzling)
• 1 cup pomegranate arils

Cooking Directions

1. Add water and coconut milk to a saucepan. Let it come to a low boil and then add the rice. Stir. Cover with a lid and turn stove to low. Let rise cook for ten minutes and then turn off the heat completely. Let sit for 20 minutes. Don't lift the lid at all during that time period. When ready to serve with the curry, mix in the pomegranate arils and drizzle on molasses.

Thai peanut coconut curry with the world's best rice
Printable version
Recipe by Mary Watts

Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients

• 1/2 pound boneless chicken breast
• 2 T olive oil
• 4 cups cubed pumpkin
• 1 can coconut milk (I used lite)
• 1/3 cup sweet thai chili sauce
• 2 T red curry paste
• 1/4 cup peanut butter
• 1 T soy sauce
• 1 t ginger
• 2 t curry powder
• 1/2 cup fresh cilantro
• 1/4 cup lime juice
• 1/3 cup roasted peanuts
• 1/2 cup- 1 cup milk

Cooking Directions

1. While the rice is cooking, make the curry. Heat a large pan over medium-high heat and add the oil. Add the chicken and cook until slightly browned. Add the diced pumpkin, saute for 2 minutes.
2.  Add the coconut milk, chili sauce, curry paste, peanut butter, soy sauce, ginger, and curry powder. Let boil for 10-12 minutes. It will thicken. I ended up adding about 3/4 of a cup of milk at the end because it was a little too thick for my liking. Add as much milk as you prefer. Remove from heat and add cilantro and lime juice.
3.  Serve curry over the pomegranate rice. I added some roasted peanuts on top.