CHICKEN PUMPKIN CURRY RECIPES

Steps:

• Heat a wok to hot.
• Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
• Remove.
• Swirl the oil in the wok to coat the sides.
• Stir-fry the onion for 3 minutes or until soft.
• Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
• Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
• Add the pumpkin and capsicum and stir fry for 2 minutes more.
• Add the liquids and essence and bring to the boil.
• Reduce the heat and simmer loosely covered for 10 minutes.
• Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
• Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

Steps:

• <h3><b>Step 1. Prepare and Cook the Pumpkin</b></h3> To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
• Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender (about 7 minutes). Drain well and set aside. &nbsp; <h3><b>Step 2. Prepare the Curry Base</b></h3> In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. &nbsp; <h3><b>Step 3. Cook the Curry</b></h3> In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides (5 to 7 minutes). Using a slotted spoon, transfer the chicken to a bowl.
• Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more. &nbsp; <h3><b>Step 4. Serve</b></h3> Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
• Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007) &nbsp;