Pumpkin Coconut Curry

Pumpkin Coconut Curry

27 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
hsyousef
Recipe by  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

Adjust Servings

Original recipe yields 4

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Directions

  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 (27)

Rate This Recipe
beesipea
16

beesipea

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.

icookfor3
15

icookfor3

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.

LADYJANE1
14

LADYJANE1

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Coconut Curry Chicken

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