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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skinless, boneless chicken breast halves - cut into small chunks
1 (2 pound)
sugar pumpkin -- peeled, seeded and cubed
1 (1 inch) piece
fresh ginger root, finely chopped
red pepper flakes
canned coconut milk
1 1/2 cups
salt to taste
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.
Just blah. Used tofu instead of chicken and added green beans....
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.
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!
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!!
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!
I've had this dish prepared by a fantastic thai chef, she used sweet potatoes instead of pumpkin, and it was sooo lovely.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Coconut Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 266
** Calories from Fat: 127
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