easy Thai pumpkin curry with chicken

easy Thai pumpkin curry with chicken

This easy Thai pumpkin curry with chicken is delicious and ready in no time. Ideal to use the remainder of a big pumpkin in the form of mashed pumpkin.
easy Thai pumpkin curry with chicken
easy Thai pumpkin curry with chicken

Yesterday I used a very big pumpkin to make pure mashed pumpkin. So now it is time to start using it. Mashed pumpkin is ideal to use in a curry. In this easy Thai pumpkin curry with chicken I added chicken to it. A vegetarian alternative for the chicken are pumpkin cubes.

As I choose for an Asian recipe, I didn’t need to think long for the side dish. What is easier than a plain basmati rice? the main role is completely for the curry. To make the curry I used a bell pepper, coconut milk and cilantro. It is spiced up with turmeric, ginger and red curry paste.

Easy Thai pumpkin curry with chicken

This easy Thai pumpkin curry with chicken is delicious and ready in no time. Ideal to use the remainder of a big pumpkin in the form of mashed pumpkin.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: lunch, Main Course
Cuisine: Thai
Keyword: mashed pumpkin, pumpkin, Thai pumpkin curry
Servings: 4 persons

Ingredients

  • 400 gram chicken strips
  • 1 tablespoon coconut oil
  • 300 gram mashed pumpkin
  • 1 bell pepper
  • 400 ml coconut milk
  • 1 shallot
  • 3 cloves garlic
  • 1 teaspoon red curry paste
  • 1 tablespoon ginger powder
  • 1 tablespoon turmeric powder
  • 1 handful fresh cilantro
  • salt

Instructions

  • Cut the bell pepper into pieces. Also slice the shallot and the garlic. Finely chop the cilantro. Keep some of the leaves apart for garnishing.
  • Bake the chicken strips in coconut oil, until they are golden brown. Set them aside.
  • Bake the shallot and the garlic in the same pan (wok).
  • When tender, add the coconut milk and the mashed pumpkin.
  • Bring it to boil. Then add the bell pepper, and the spices: ginger powder, turmeric powder, red curry paste, salt. Let it simmer for 10 minutes.
  • then add the chicken and the cilantro and let it simmer for another 5 minutes.
  • Serve with basmati rice and garnish with some cilantro leaves.

The reason to start making recipes with mashed pumpkin is a question I received form Health Perch. This is an American digital magazine focussing on psychological and mental health. They asked me to make some recipes with canned pumpkin, to promote the positive health aspects of it. Unfortunately I couldn’t find canned pumpkin in the supermarkets here. So I first made pure mashed pumpkin myself, which is even better and healthier.

I found the idea for this recipe on the girl on Bloor, a blog with healthy and easy recipes for busy people. So these are great recipes for me 🙂

I love the Asian kitchen in general. If you want some more surprising Asian recipes, you might want to check out these:

Recipes You Can Make Healthier with a Can of Pumpkin
“Recipes You Can Make Healthier with a Can of Pumpkin” on Health Perch

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