Pumpkin Coconut Curry with Chicken

    Pumpkin Coconut Curry with Chicken


    44 people made this

    I had this dish at a local Thai restaurant and loved it. The chef was kind enough to give me some guidance in how to make it. It is surprisingly easy. Goes nicely over basmati rice.

    Serves: 4 

    • 2 skinless, boneless chicken breast halves - cut into small chunks
    • 1 teaspoon chicken seasoning
    • 1 tablespoon olive oil
    • 1 (1Kg) pumpkin -- peeled, seeded and cubed
    • 20g butter
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 (2cm) piece fresh ginger root, finely chopped
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 pinch ground turmeric
    • 1 teaspoon chilli flakes
    • 1/2 cup (125ml) tinned coconut milk
    • 1 1/2 cups (375ml) chicken stock
    • 1 pinch salt to taste

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Season the chicken pieces with chicken seasoning and set aside. Heat the olive oil in a large frypan over medium heat. Add chicken to the frypan; 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 frypan over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric and chilli 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 (1)


    love the recipe. - 06 May 2015

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