47 Ratings
  • 5 star values: 19
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

266 calories; 14.1 g total fat; 42 mg cholesterol; 70 mg sodium. 21.2 g carbohydrates; 17.5 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/21/2010
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 without the chicken a great meatless meal. To the person who commented that they couldn't believe it didn't have "curry"... Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food. So the fact that this has a spice mixture can make it a curry. Read More
(20)

Most helpful critical review

Rating: 2 stars
10/23/2015
Too bland. Maybe lemongrass would help? Read More
47 Ratings
  • 5 star values: 19
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/21/2010
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 without the chicken a great meatless meal. To the person who commented that they couldn't believe it didn't have "curry"... Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food. So the fact that this has a spice mixture can make it a curry. Read More
(20)
Rating: 4 stars
03/07/2011
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. This blend often includes cumin coriander and turmeric which this recipe does have listed as ingredients. Thai curries use fresh or dried chilis ginger galangal lemongrass and coriander among other things to make a fresh curry paste. That said I'm sure you could make this into a delicious Indian-style curry by adding curry powder to your liking. Read More
(16)
Rating: 4 stars
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 milk just because I love it so. I also added long beans (chinese green beans) cut in 1/2 pieces. It came out fantastic esp. over jasmine rice. A wonderful fall recipe! Read More
(16)
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Rating: 5 stars
10/19/2010
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!! Read More
(11)
Rating: 4 stars
02/22/2008
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 on the stove. i added sliced red bell peppers when i put in the pumpkin & a few minutes before it was done cooking i threw in some thawed peas. to get a bit of a crunch as well as some protein i topped the final plate with chopped roasted peanuts. over all this was a very easy dish to prepare but due to my silly mistake the final flavors were muted and watery. thanks for this recipe! i will definitely be making it again but with full fat coconut milk! Read More
(10)
Rating: 4 stars
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. Read More
(7)
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Rating: 4 stars
03/19/2008
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:) Read More
(5)
Rating: 3 stars
11/11/2010
Just blah. Used tofu instead of chicken and added green beans.... Read More
(5)
Rating: 3 stars
10/03/2011
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 and increase the overall liquid content. Another good addition might be chickpeas but overall a very good recipe that will be added to our rotation. I didn't have chicken but I added bits of tofu and that worked very well. Very easy to make too which was a bonus. Yum! Read More
(4)