Thai “Pumpkin” Curry
Clean chicken and slice into 1” pieces. Stir together with Thai Ginger Citrus Blend and set aside while you prep the veggies.
Once veggies are prepped heat oil in a large skillet or wok over medium high heat. Add curry paste, garlic and ginger and stir to blend and dry out any liquids released. Add water and stir to blend. Cook until liquid is reduced slightly (about 3 minutes.) Add coconut milk, sugar, fish sauce and lime zest. Stir, then add chicken.
Spread the chicken into a single layer, bring to a simmer and reduce heat to medium. Simmer for 8-10 minutes until the chicken is almost cooked through. Add the butternut squash, mushrooms, baby corn and bamboo shoots. Stir and simmer until the squash is nearly cooked through. Add the remaining vegetables, stir to combine and cook to desired firmness (about 5 minutes for crunchy yet hot.)
Taste test the sauce, you can add more fish sauce for salt or more sugar if you prefer it sweeter.
Remove from heat, stir in Thai basil leaves and serve with steamed Jasmine rice, garnished with fresh cilantro leaves.