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My review
Pumpkin Coconut Curry
hsyousef
"I had this dish at a local Thai restaurant and fell in love. The chef was kind enough to give me some guidance in how to make it. It is surprisingly easy. Goes nicely over basmati rice."
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Ingredients
1 h servings 266 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
- Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.
Nutrition Facts
Per Serving: 266 calories; 14.1 g fat; 21.2 g carbohydrates; 17.5 g protein; 42 mg cholesterol; 70 mg sodium. Full nutrition
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Reviews
Read all reviews 3447 Ratings
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Most helpful positive review
10/20/2010
I actually made this recipe up myself, almost exactly. I saw it in my email this morning and decided to see what it was like, and it's just like mine! This is a great dish, and filling even with...
Most helpful critical review
11/11/2010
Just blah. Used tofu instead of chicken and added green beans....
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10/20/2010
I actually made this recipe up myself, almost exactly. I saw it in my email this morning and decided to see what it was like, and it's just like mine! This is a great dish, and filling even with...
3/5/2011
The reason this recipe does not call for curry powder is that Thai curries do not use curry powder!! Curry powder as we think of it is actually a blend of spices that is used in Indian cooking....
10/25/2007
Couldn't believe the recipe didn't actually call for curry...Not sure if that was a mistake or not. But I added 1 tbl. of curry and only put in 2 tsps.of cumin. I used the whole can of coconut m...
10/15/2010
This is also delicious with squash instead of pumpkin. I made 20% more sauce so I could toss in some chickpeas and spinach-- and left out the chicken-- make it vegetarian and filling. YUM!!
2/22/2008
first of all, i don't eat chickens, so i omitted that whole first step. secondly, i unfortunately had only 'lite' coconut milk. i should have thought about this & maybe reduced my veggie stock o...
11/18/2011
I've had this dish prepared by a fantastic thai chef, she used sweet potatoes instead of pumpkin, and it was sooo lovely.
3/19/2008
My husband made this dish for me and it was great. He replaced the pumpkin with butternut squash. I would definitely request this dish again, it was pretty spicy :)
10/3/2011
This was really good. The reason I voted it a 3 star was just because I think it needed to be saucier and more coconutty. I think next time I might increase the coconut content by 50% or more an...