Pumpkin/Butternut Squash Curry

INGREDIENTS
Pumpkin or butternut squash:  1 small (1.5 lbs/ 750g), halved, seeded, peeled and cut into bite-sized cubes
Onions: 1/2 -1 chopped
Red peppers: 1 chopped
Garlic: 2 cloves coarsely chopped
Thai red curry paste: 1 Tbsp
Unsweetened coconut milk: 1 can (13.5 fl oz/ 420 ml) (i use light)
Asian fish sauce: 2 Tbsp
Fresh lime juice: from 1 lime
Skinless, boneless chicken breasts: 1 lb (500g), cut into bite-sized cubes
Fresh basil: preferably Thai, 2 Tbsp slivered
Steamed rice: for serving

**I always just add TONS of veggies.  The more, the better!!**

DIRECTIONS
1: Cook the pumpkin: Bring a large pot of water to a boil. Add the pumpkin and boil just until barely tender, about 7 minutes.  Drain well and set aside.

2: Prepare the curry base: In a blender, combine the onion, garlic, and curry paset with 2 Tbsp water and process until smooth.  In a small bowl, combine the coconut milk, fish sauce, lime juice and stir.

3: Cook the curry: In a wok or large frying pan over medium heat, warm some olive oil.  Add the chicken and sear until light brown on all sides, 5-7 minutes.  Using a slotted spoon, transfer the chicken to a bowl.  Return the pan to medium heat and add the remaining 1 Tbsp oil.  Add the curry base and cook, stirring for abut 10 seconds until fragrant.  Stir in the coconut milk mixture and bring to a boil.  Add the chicken and pumpkin, reduc 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 longer.  Transfer to a serve in a bowl, garnish with the  basil and serve with the rice.

Source: Katie Storrs