Thai Pumpkin Coconut Curry with Chicken
Thai Pumpkin Coconut Curry with Chicken is a must-try dish that offers a delightful combination of flavors and textures. Inspired by a local Thai restaurant, this recipe brings together the richness of sugar pumpkin, the savory goodness of chicken, and the aromatic blend of spices. The result is a surprisingly easy-to-make curry that pairs exceptionally well with basmati rice, providing a satisfying and comforting meal.
To prepare this Thai curry, skinless, boneless chicken breast halves are cut into small chunks and seasoned with poultry seasoning. The chicken is then browned in olive oil until cooked through, creating a flavorful base for the curry. In a separate skillet, butter is melted, and a mixture of onion, garlic, and finely chopped ginger is cooked until the onion becomes transparent. A combination of ground coriander, cumin, turmeric, and red pepper flakes is added to infuse the dish with fragrant and aromatic spices.
The star ingredient, sugar pumpkin, is cubed and introduced along with the cooked chicken, canned coconut milk, and chicken broth. The addition of salt to taste enhances the overall flavor profile. The curry is then simmered over medium heat for 15 to 20 minutes, allowing the ingredients to meld and the flavors to develop. This Thai Pumpkin Coconut Curry with Chicken can be served over rice or noodles, offering a versatile and satisfying meal option.
In conclusion, this Thai curry showcases the simplicity of preparation while delivering a complex and delicious taste. The combination of pumpkin and chicken, complemented by the richness of coconut milk and a well-balanced blend of spices, creates a memorable dining experience. Whether you’re a fan of Thai cuisine or simply looking for a flavorful and comforting dish, Thai Pumpkin Coconut Curry with Chicken is a recipe that invites you to savor the essence of Thai flavors in the comfort of your home.
|2 skinless, boneless chicken breast halves - cut into small chunks|
|1 teaspoon of poultry seasoning|
|1 tablespoon of olive oil|
|1 (2 pound or 900 gram) of sugar pumpkin -- peeled, seeded and cubed|
|1 tablespoon of butter|
|1 onion, chopped|
|2 cloves of garlic, chopped|
|1 (1 inch) piece fresh ginger root, finely chopped|
|1 tablespoon of ground coriander|
|1 tablespoon of ground cumin|
|1 pinch of ground turmeric|
|1 teaspoon of red pepper flakes|
|1/2 cup of canned coconut milk|
|1 1/2 cups of chicken broth|
|salt to taste|
Directions to make Thai Pumpkin Coconut Curry with Chicken
- 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.
- 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.
Related Recipe: Fried Rice with Curry Pineapple
Serving Size: 4
Calories Per Serving: 731