Thai Pumpkin Chicken Curry
- Number of Servings: 4
Ingredients
*A Taste of Thai Red Curry Paste, 4 serving (remove)Bamboo shoots, cooked, 1 cup (1/2" slices) (remove)Peppers, sweet, red, raw, sliced, 1 cup (remove)Basil, 10 leaves (remove)*Smart Chicken Boneless Skinless Chicken Thigh, 16 oz (remove)Pumpkin, cooked, 700 grams (remove)Shallots, 4 tbsp chopped (remove)Garlic, 3 clove (remove)*Unsweetened coconut milk, 2 cup (remove)*A TASTE OF THAI - THAI FISH SAUCE, 1 serving (remove)*Peanut Oil, 3 tbsp (remove)Lime Juice, 1 lime yields (remove)Brown Sugar, 2 tsp packed (remove)
Directions
Cook the pumpkin: Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside. Prepare the curry base: In a blender, combine the shallots, garlic and curry paste with 2 tablespoons water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. Cook the curry: In a wok or large fry pan over medium heat, warm 2 tablespoons of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more. Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice.
Source: "Williams-Sonoma" Yield: serves 4
Notes:
Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RIPCITYMOMMA.
Cook the pumpkin: Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside. Prepare the curry base: In a blender, combine the shallots, garlic and curry paste with 2 tablespoons water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. Cook the curry: In a wok or large fry pan over medium heat, warm 2 tablespoons of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more. Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice.
Source: "Williams-Sonoma" Yield: serves 4
Notes:
Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RIPCITYMOMMA.
Nutritional Info Amount Per Serving
- Calories: 357.4
- Total Fat: 21.3 g
- Cholesterol: 90.0 mg
- Sodium: 1,264.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.0 g
- Protein: 24.5 g
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