Pumpkin Panang Curry

Name: Pumpkin Panang Curry
Ingredients: 1 large yellow onion (not sweet); 3 (13 ounce) cans coconut milk; 1 small whole pumpkin; 2 lbs boneless pork loin or 2 lbs chicken breasts; 2 teaspoons olive oil; 3 -4 tablespoons panang curry paste (I recommend Mae Ploy. Also, you can use red curry paste if you don't have panang); 1 red bell pepper; 1 orange bell pepper; 1 large carrot; 8 -10 fresh basil leaves (red thai basil if you can find it); 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar or 1 tablespoon caster sugar; 4 cups brown rice

14 ingredients

1 steps

Ingredients

1 large yellow onion (not sweet)
3 (13 ounce) cans coconut milk
1 small whole pumpkin
2 lbs boneless pork loin or 2 lbs chicken breasts
2 teaspoons olive oil
3 -4 tablespoons panang curry paste (I recommend Mae Ploy. Also, you can use red curry paste if you don't have panang)
1 red bell pepper
1 orange bell pepper
1 large carrot
8 -10 fresh basil leaves (red thai basil if you can find it)
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar or 1 tablespoon caster sugar
4 cups brown rice

Directions

1

["Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.", "Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.", "Dice the pumpkin meat into ~ 1\" cubes. Set aside 4-6 cups of the chunks