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Pumpkin Coconut Curry

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 9 stars. This recipe average a 4 star rating.
Read Reviews (6)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr
Original recipe yield 4

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 skinless, boneless chicken breast halves - cut into small chunks
  • 1 teaspoon poultry seasoning
  • 1 tablespoon olive oil
  • 1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger root, finely chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 pinch ground turmeric
  • 1 teaspoon red pepper flakes
  • 1/2 cup canned coconut milk
  • 1 1/2 cups chicken broth
  • salt to taste

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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by TML0701
My husband made this dish for me and it was great. He replaced the pumpkin with butternut... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2008 by trollmother
first of all, i don't eat chickens, so i omitted that whole first step. secondly, i... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by LADYJANE1
Couldn't believe the recipe didn't actually call for curry...Not sure if that was a mistake or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by Jackie, Inverurie, Scotland
This is lovely. I added half a can of chopped tomatoes and used low fat coconut milk. Next... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by fontainer
Screw ups: 1)used table-spoon instead of tea-spoon of poultry seasoning 2)forgot to buy the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Dutchwife
I really liked this curry, but I must admit I didn't follow exactly. I didn't have chicken, I... MORE


 
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Recipe Submitter:

hsyousef
Cooking Level: Intermediate
Home Town: Hot Springs, Arkansas, USA
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Nutritional Information
Pumpkin Coconut Curry

Servings Per Recipe: 4

Amount Per Serving

Calories: 276

  • Total Fat: 14.8g
  • Cholesterol: 42mg
  • Sodium: 550mg
  • Total Carbs: 21.3g
  •     Dietary Fiber: 3.3g
  • Protein: 18.3g

VIEW DETAILED NUTRITION

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