47 Ratings
  • 4 star values: 21
  • 5 star values: 19
  • 3 star values: 6
  • 2 star values: 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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

266 calories; 14.1 g total fat; 42 mg cholesterol; 70 mg sodium. 21.2 g carbohydrates; 17.5 g protein; Full Nutrition


Reviews (34)

Read All Reviews
47 Ratings
  • 4 star values: 21
  • 5 star values: 19
  • 3 star values: 6
  • 2 star values: 1