Reviewed: Nov. 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.

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Reviewer:

knubbblezzz

Reviewed: Oct. 3, 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!

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Reviewer:

hilarybear

Cooking Level: Intermediate

Reviewed: Mar. 5, 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.

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Reviewer:

icookfor3

Cooking Level: Expert

Reviewed: Nov. 19, 2010

I have a glut of pumpkins, and so I think I'm trying every pumpkin not-dessert recipe on this site. This was ok, but far from the best. The presentation isn't beautiful, the flavors are ok, but not complex. The best part about it was definately the sauce, which I could eat by itself over rice. Decent, quick, healthyish (other than the coconut milk), but not a show-stopper.

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Reviewer:

JerusaleMom

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

Just blah. Used tofu instead of chicken and added green beans....

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Reviewer:

Bethany

Reviewed: Nov. 4, 2010

This was good but not exceptional. We added extra chicken and a can of chickpeas. A really healthy, light meal. We'll definately make it again, thanks!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Nov. 2, 2010

Very good. They only variation I made was using light coconut milk. The broth was thin, however it soaked into my brown rice nicely. I would cut the pumpkin into a small dice next time. I will make it again. (BTW, the left overs tasted better the next day)

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Reviewer:

Jem707

Cooking Level: Expert

Reviewed: Oct. 20, 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.

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Reviewer:

beesipea

Reviewed: Oct. 15, 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!!

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8 users found this review helpful