Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Step 2: Add pumpkin and stir until pumpkin is slightly cooked. From there slice it up and cook with the harder veggies in a recipe like carrots in this case. In a large pot, add 2 tbsp coconut oil over medium heat. Cook on high pressure for 8 minutes. Heat oil in a dutch oven over medium heat then add the onion and chilies. Wonderful recipe and I will definitely make it again! Remove from heat and add the lime juice, cilantro, and season with additional salt and pepper as needed. Continue stir fry until fragrant. Bring everything to a boil, then turn the heat down to medium. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Add the onion and carrots and cook until softened, about 5 minutes. Whisk well. Required fields are marked *, REQUIRED: By submitting this comment you agree to share your name, email address, website (optional) and IP address with Flavor The Moments. But then reason prevailed and I went with canned pumpkin pure instead. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Earn 10% Back in Rewards with the new Williams Sonoma Credit Card. Add garlic, ginger, jalapeno and cook for a minute or two. Calories per serving of Thai Pumpkin Chicken Curry. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour. 2. Add onions, ginger, garlic and saut for 2 minutes. Print . My husband and kids were all very happy with this meal. Heat oil in a pan on medium heat. After 5 mins, add the diced Pumpkin pieces into the curry. For some reason I just dont feel that way when eating pumpkin pie (gentle sarcasm) even if it is paleo. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. water and process until smooth. Reduce the heat to low, cover the pot with a lid and cook for 15 minutes or until chicken is cooked through. My friend and I ordered the pumpkin curry with chicken the first night that we were there, and we loved it so much that we went back and had it again two nights later. Its so easy to make and its great for meal prep! hahaha, I love reading your reviews! Get It in Time for Thanksgiving! Vegan Spicy Thai Pumpkin Chicken Curry Delightful Delicious Delovely. Bring the curry to a simmer and cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. Whisk in the coconut milk and pumpkin. Add the oil to the wok, followed by the pumpkin and chicken. Hestan ProBond Professional Clad TITUM Skillet, 12 1/2", Zojirushi Induction Heating System Rice Cooker & Warmer, All-Clad Cook Serve Stainless-Steel Slotted Spoon, Williams Sonoma Stainless-Steel Silicone Tongs, 6", Red, Open Kitchen by Williams Sonoma Rectangular Platter, Large, loc_en_US, sid_recipe.thai-pumpkin-and-chicken-curry, prod, sort_[SortEntry(order=RATING, direction=DESCENDING), SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)], 1 small pumpkin or butternut squash, about, 1 can (13 1/2 fl. Add the curry paste and cook, stirring, for 1 minute or until fragrant. I was just wondering if I could use canned pumpkin? Both cuisines use a decent amount of garlic, ginger, and chilies. Use the empty coconut milk can to measure water as a way to clean and sweep off all the clinging coconut milk. Cook for a minute then add in your coconut milk. Cover the pot and bring to a simmer. My hope is that you find recipes here that you cant wait to share with family and friends. Stir until you have a creamy orange sauce. It adds so much flavor and texture! Dice chicken into 2-3 cm pieces. Tender chicken, chunky veggies and pumpkin are in a flavorful coconut red curry sauce, and its plenty satisfying on its own or served over rice or quinoa. Add the rest of coconut milk and water. Heat the oil over medium heat. 24 comments, Your email address will not be published. Give them a try . When autocomplete results are available use up and down arrows to review and enter to select. cup Thai Basil - firmly packed & chiffonade . Privacy Policy. Very good added fresh spinach and I felt it needed more curry paste overall very good. Thank you so much for sharing! Step 3: Stir in coconut milk (for a thinner sauce, add more coconut milk as desired), water or chicken broth, and sugar. Add the curry paste and stir through the chicken. This is the recipe that tricked my husbands co workers into thinking I am actual a good cook when he brought leftovers in the next day he felt his colleagues try some and they were blown away and apparently I received many kudos. of the oil. Stir in the coconut milk mixture and bring to a boil. Here the chicken is stir-fried along with red curry paste and then later cooked in coconut curry along with diced pumpkin. Tip: Dont discard the broccoli stems, theyre actually sweet(ish) and quite good. Never miss a recipe and sign up for our completely FREE recipe eBook. In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Here the chicken is stir-fried al. Stir in pumpkin pure and cook until thick and . Comforting Thai Pumpkin Curry [Low-carb, Sugar-free, Gluten-free] < Back. Mix and simmer for 15 minutes. Spaghetti squash and roasted sweet potatoes are also surprisingly good with Thai curries. Thai Pumpkin and Chicken Curry. 3-5 T red curry paste. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure. 2022 Flavor the Moments. Typically I make coconut curry chicken or chickpea curry with whatever veggies I have on hand, but now I cant imagine not adding pumpkin. autumn and thai food, sitting in a tree.. hahaha, good one definitely try it out! STEP 3 Add capsicum and simmer for 10 minutes or until chicken is cooked through. In a large pot, add the red curry paste and stir until aromatic. Cook until the chicken is almost done, then add the rest of the coconut milk plus another can of water. Gather around a table with good food and good people, and youll have the ingredients you need to create some happy memories. Im sure it can be adapted if you try let me know! If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram! Like this recipe? Cover the chicken and let marinate at least 30 minutes or up to 24 hours. Required fields are marked *. Thanks for letting me know how it turned out . When I was thinking of something pumpkin to make this year, I decided to do something savory for a change. Im so glad to hear you and your whole family enjoyed it, thats always the best compliment and completely makes my day! Today. Stir in 2 cups of vegetable stock and bring the curry to a boil. Then slice the broccoli stems 1/4 thick, and set them aside with the carrots. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes. The pumpkin gives this curry an extra helping of veggies right in the sauce. Think you meant to put chicken rather than curry. First name should only contain letters, numbers and spaces. And sure enough it did! For the curry. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine. Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste. Add the chicken breast and secure the lid. In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Theres nothing more comforting on a chilly fall night than a bowl of Thai Pumpkin Curry! You can certainly use your favorite variety of pumpkin or even butternut squash, but they will require peeling.See my kabocha squash recipes post, which includes loads of handy information on this delicious variety including how to prep it, choose and store it, and find inspiring ways to use it! Learn how your comment data is processed. Add pumpkin, coconut milk, kale, and chickpeas. In a wok or large fry pan over medium heat, warm 2 Tbs. Add the coconut milk, broth, pumpkin puree, fish sauce, and bell pepper to the pot. Yes all sorts of veggies are tasty here! Stir cilantro and lime juice into curry and season with salt and pepper to taste. Order by November 18th at 12PM PT. This pumpkin chicken curry recipe is easy and delicious and is perfect for the fall pumpkin season!SUBSCRIBE HEREhttps://www.youtube.com/c/CookWithLeoF. In the same pot, cook the onion and carrots for 5 minutes or until softened. I have always loved Thai food. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. This is the best curry we have had outside of a Thai restaurant. Pumpkin curry will keep in an air tight container in the refrigerator for up to 5 days, or you can freeze it for up to 3 months. Pour in chicken broth and continue to whisk until smooth. Free Shipping on Cookware, Electrics & Cutlery, Earn 10% Back in Rewards with the new Williams Sonoma Credit Card. Im not quite sure how the idea to make a curry came into my mind. Im sure it would work, although it wouldnt have as much flavor without browning the chicken, onions, carrots and garlic first. Add the chicken and cook until changed in colour. Peel the skin off the kabocha squash and cut into 1" square cubes. Then slice the broccoli stems 1/4 thick, and set them aside with the carrots. In the same dutch oven over medium high heat, add another 1 tablespoon coconut oil. Finally, peel and cut as desired. However, pumpkin really lends itself well to so many things outside just desserts! Lastly garnished with some Thai Basil leaves and Red Spur chilies. Comfort food comes in many forms for me, such as white bean turkey chili or butternut squash soup, but I make this Thai Pumpkin Curry recipe the most often during the fall and winter months. We try to make it as easy as possible to make delicious, aromatic, and flavoursome recipes. Add the sea salt, pumpkin pure, coconut milk. Add the chicken and sear until light brown on all sides (5 to 7 minutes). Thai Pumpkin Chicken Curry (Kaeng Phet Gai Sai Fak Tong) , is a vibrant, spicy and aromatic coconut and curry soup with pumpkin and chicken. Add the pumpkin, saute 2 minutes. Bring the sauce to a low simmer. Theres just something about pumpkin that always makes me think of desserts. 1 small Pumpkin (any suitable pumpkin, about 500 g - 700g) 500 g Boneless Chicken Thighs - cut into bite-sized pieces. Add the pumpkin puree and broth, stirring to incorporate, then season with salt and bring to a boil. Set aside. We won't send you spam. The recommended amount of fish sauce made my pot of curry far too sour, but a few tablespoons of extra brown sugar and a bit of chicken stock brought it back into balance. Stir in the coconut milk and lime juice and . Any suggestions for a substitution if Thai basil isnt available? Heat a large saucepan over medium heat. Cook the chicken in a large pot or Dutch oven until cooked through. Remove the skin and seeds from a pumpkin, cut into small cubes and toss with oil then place on baking sheet and roast for 15 minutes. Stir in flour, salt, and pepper. Probably not as moist maybe, but still good? Add onion, garlic, ginger, curry powder, and about 1 tbsp of the curry paste (if desired). Reduce the heat to low. To prepare the ingredients: Add galangal, garlic, shallot, and red pepper and cook until soft and translucent, about 3 minutes. Heat the oil in a large skillet over medium-high heat. Start the Pressure Cooker in Saute mode and heat oil in it. I think because its similar to Indian food in some ways. This Thai pumpkin chicken curry perfectly captures my favorite season and a favorite cuisine in a bowl. Start by prepping all the ingredients for the curry. At this stage, add the pumpkin, garlic, fish sauce and curry powder and stir through. Add the chicken, cumin, coriander, turmeric, salt, pepper, red curry paste, and mix well. Add the garlic, ginger and turmeric and cook 30 seconds. And since its already veggie loaded, it ended up being double packed with veggies. And it also sounds like the perfect way to make creamy comfort food with a serving of veggies built right in! Gently toast over a medium heat until fragrant, then remove and set aside. It's all there, and it's all good! I havent tried it so Id keep an eye on it to keep the vegetables from overcooking. Once hot, add the diced chicken and saute the chicken until browned all over and cooked throughout, about 5-10 minutes. Pumpkin Curry at Thai On 1 "Great little find! Add ginger and garlic and stir-fry for a minute, then add the remaining ingredients (except for those listed under add later) and mix well. You can also use tofu for a vegetarian option. In a wok or large fry pan over medium heat, warm 2 Tbs. Bring to a boil, then reduce the heat to medium low and cook 10-15 minutes, or until the pumpkin is tender and the sauce has thickened. Will be a fall staple in our house from now on!! Once done, turn off the heat. This Pumpkin Chicken Thai Curry is creamy and luscious thanks to the creamy pumpkin in the sauce! Set aside. Blend the soup using immersion blender until smooth. Ashley, please send Rishi back with one of your delicious creations next time he goes home. Anyone who wanted heat could throw hot sauce in it! Fry the Curry Paste: Open your can of coconut milk and scoop off the top cup to get the thicker coconut cream. See the recipe card for full instructions. Mix well. Fish sauce. Next you saut the chicken, remove from the pan, then saut the veggies until still crisp but starting to soften. I prepared this as directed and really enjoyed the results. This Thai pumpkin curry recipe requires about 10 minutes of time to prep the vegetables, but its very easy to make. Curry. Add the pumpkin, bell pepper and green beans, and saut 1 minute. When the pandemic is over, I will serve it to company! Simmer 5 minutes, stirring occasionally. Selecting this option will keep you logged-in on this device. Just saw a typo in my name how embarrassing! Add the chicken back to the pot, along with the red curry paste, coconut milk and water, and stir well to combine. 3. Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion. Curry paste. Pin it to your favorite Pinterest board now so you will remember to make it later! Its gluten-free, dairy-free and great for meal prep. In a blender, combine the shallots, garlic and curry paste with 2 Tbs. On a pan add in Oil and Red curry paste and saute it for 2 to 3 mins until fragrant. Drain cooked pasta, then return to pot. Hi Lisa, I havent tried chicken in this recipe but I think itd work though Id suggest thighs over breasts. Not sure if you have tried it. 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks 1 pound 2 . I hope you enjoy it and your garden squash will make it even more delicious! Melt butter in large saucepan over medium heat. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. First make sure the curry paste you use is vegan, then omit the fish sauce and substitute soy sauce, tamari, or coconut aminos. Directions. Its Laura @MotherWouldKnow , Laura, I dont think theres a good sub for Thai basil, but I think that this dish would taste great even without it . im definitely going to have to try this! Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. Add pork and stir to coat the pork with curry mixture. Garnish with more Thai basil and serve with lime wedges and jasmine rice. love Pumpkin curry at a restaurant and want to try it at home with my oodles of garden squash! In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar. Add peas. For Whole 30 Chicken option: Marinate the chicken with arrowroot flour and a generous amount of salt. Pumpkin Curry Mac and Cheese. Grind everything in mortar pestle and your curry paste is ready. While the rice is cooking, make the curry. 1. Thai Pumpkin Curry is packed with tender chunks of chicken, pumpkin and veggies in a creamy flavorful coconut red curry sauce! boneless, skinless chicken thighs, cut into, 2 Tbs. document.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); Quick question.would chicken breasts be good in here as well? Add curry paste and cook over a medium heat for 1 minute, stirring continuously. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Instructions. Omit the chicken to make this recipe vegan. Add chicken broth and stir to dissolve paste. But first use a vegetable peeler to peel away the outer tough layer of skin. I had to modify the ingredients based off what I had, but it all came together deliciously! Save my name, email, and website in this browser for the next time I comment. Ingredients: 500 g (1 pound) pumpkin, deseeded and cut into big chunks; 1 Tablespoon coconut oil, divided It's an easy weeknight dinner that's great for meal prep and it's freezer friendly! I made this the other night and it is INCREDIBLE. 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. I prefer to use kabocha squash, which is a Japanese pumpkin, for my pumpkin curry. slivered fresh basil, preferably Thai basil. Transfer to a plate. Add all the ingredients in the instant pot, stir until well combined. Keep it aside. Thanks for being here! From fresh Thanksgiving side dishes to classic Christmas cookies, weve got recipes for every occasion this holiday season. Ugh, ignore my many typos!! Fresh aromatics. Directions. Im enjoying country living here in the Flathead Valley, Montana. Crying tiger, pumpkin curry, pad woo sen, chicken wings, tom kha, and tom yum soup. Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend. 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. In a 6-quart Instant Pot, press Saute function - when the panel shows Hot, add 2 tbsp ghee and 2 shallots. Stir in the rest of the coconut milk, broth, pumpkin puree, lemongrass, kaffir lime leaves, and ginger root. Serve over rice; top with green onions and jalapeo slices. Press cancel and close lid with vent in sealing position. When the sauce is done, add the chicken and broccoli florets, and cook just until the broccoli is tender. Top the soup with the chilli, green . 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