Dinner

Thai Pumpkin Chicken Curry is for Dinner.

Thai Pumpkin Chicken Curry takes several minutes to prepare.

Thai Pumpkin Chicken Curry takes several minutes to cook.

Thai Pumpkin Chicken Curry makes 4 servings.

The ingredients for Thai Pumpkin Chicken Curry are:

*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)

Here is how you make Thai Pumpkin Chicken Curry:

DirectionsCook 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 4Notes: 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: 4Recipe submitted by SparkPeople user RIPCITYMOMMA.

The nutritional information for Thai Pumpkin Chicken Curry is:

• Servings Per Recipe: 4
• 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