Pumpkin Coconut Curry

You will first want to tackle the pumpkin. Use a vegetable peeler to peel both pumpkins, then cut them into bite-sized chunks. Put the chunks from one of the pumpkins into a bowl and set aside for later. Put the other chunks in a saucepan with about one inch of water and a dash of salt, and cover. Heat over medium heat and let it cook and steam for about 15 minutes, then drain off the water and mash it. You will also set this aside for later.

Start by cooking the chicken. Heat the the olive oil in a pot over medium heat. Add the chicken and cook until it starts to turn just slightly white. Add the coconut milk, chicken broth, red curry paste, and brown sugar, and bring to a boil. Then turn heat down and add the peppers, onions, ginger, cashews, lemon juice, reserved pumpkin chunks and mashed pumpkin. Add garlic salt, salt and pepper, and ground red pepper, to taste. The more red pepper, the spicier it will be. Allow to simmer for about 15 minutes, or until the vegetables are tender and the chicken is thoroughly cooked. You will especially want to check the pumpkin; make sure it is still somewhat firm on the outside but soft on the inside (like a cooked potato). Garnish with fresh basil leaves and enjoy!