Pumpkin Coconut Curry

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 266 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• salt to taste
• 1 tablespoon olive oil
• 1 ½ cups chicken broth
• 1 teaspoon poultry seasoning
• 2 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 pinch ground turmeric
• 1 teaspoon red pepper flakes
• 1 tablespoon ground coriander
• 1 (1 inch) piece fresh ginger root, finely chopped
• 2 skinless, boneless chicken breast halves - cut into small chunks
• 1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
• ½ cup canned coconut milk

Recipe Instructions

Step 1

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.

Step 2

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.