We don’t know who first said it, but since at least 1374 (the times of Chaucer), people have been saying that all good things must come to an end. And so it is with our #StaubSunday series – but luckily, not before we leave you with one last recipe from Chef Joel, the Sur La Table National Chef, that will inspire you to use your Staub Pumpkin Cocotte in a new (and delicious!) way.
Red Chicken and Pumpkin Curry with Coconut Rice
This mouth-watering Thai curry is the perfect dish to warm you up on a cold evening. The addition of pumpkin beautifully balances the spice from the curry paste and adds a seasonal twist to this aromatic classic. You can easily substitute other vegetables, meat, or seafood to make the dish your own.
Yield: 4 servings
1 (13.5- to 14-ounce) can coconut milk
1 cup canned pumpkin puree
1/4 cup red curry paste
1 cup low-sodium chicken stock or vegetable stock
2 tablespoons palm sugar (or brown sugar), plus more as needed
2 teaspoons fish sauce, plus more as needed
3 (1/8-inch-thick) slices fresh ginger
1 pound boneless and skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 medium yellow onion, sliced
1 cup yard-long beans (or green beans), cut into 3-inch pieces
1 cup stemmed, halved, or quartered shiitake mushrooms
1 cup diced bell pepper (red, orange, or yellow, cut into 1-inch chunks)
1/4 cup loosely packed chopped fresh cilantro, plus more whole leaves for garnish
1/4 cup loosely packed Thai basil leaves, plus more for garnish
Freshly squeezed lime juice (optional)
Sriracha sauce, to taste (optional)
Coconut Rice, for serving (recipe follows)
In a 3- to 4-quart saucepan or wok over medium heat, combine the coconut milk, pumpkin, curry paste, stock, sugar, and fish sauce. Whisk ingredients thoroughly and bring to a simmer over medium-high heat. Add the ginger slices and chicken, and continue to simmer for 3 to 4 minutes.
Add the onions, green beans, shiitakes, and bell pepper and continue to simmer until everything is tender and cooked through, about 3 minutes more.
Remove the curry from the heat. Add the cilantro and Thai basil. Remove the ginger slices. Season to taste with more sugar, fish sauce, and lime juice. Add Sriracha sauce for extra spice. Transfer to a serving bowl. Garnish with the extra cilantro and Thai basil.