Pumpkin Coconut Curry

Pumpkin Coconut Curry

28
hsyousef 1

"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."

Ingredients

1 h {{adjustedServings}} servings 266 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

28
  1. 40 Ratings

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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...

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...

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....