Thai Pumpkin And Chicken Curry Recipes
PUMPKIN THAI CURRY POT PIE
Full of fall-inspired, hearty flavor, this pumpkin Thai curry chicken pot pie provides a new twist on a comforting dish.
Provided by Kena Peay
Time 50m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
- Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
- Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
- Bake in the preheated oven until biscuits are golden brown, about 20 minutes.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 24.2 g, Cholesterol 53.8 mg, Fat 27.2 g, Fiber 2.3 g, Protein 15.2 g, SaturatedFat 17.3 g, Sodium 760 mg, Sugar 6.9 g
PUMPKIN AND THAI RED CURRY CHICKEN
It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
- Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
- Serve over rice; top with green onions and jalapeño slices.
Nutrition Facts : ServingSize 1 Serving
THAI PUMPKIN AND CHICKEN CURRY
Number Of Ingredients 12
Steps:
- Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. 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 Tbs. 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 Tbs. 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 pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork. Add the chicken, and continue to simmer until 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. Serves 4.
RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS
I am very pleased with this recipe and is one of my favourite dishes, hence the publication! It is spicy and tasty, Perfect for a cool winter evening or a hot summer night! Serve on hot steamed Jasmin rice and garnish with lots of coriander leaves. Enjoy!
Provided by Oliver
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove all excess fat from chicken thighs.
- Dice chicken into 2-3 cm pieces.
- Peel pumpkin, dice into 2X3 cm pieces.
- Wash beans, cut off tail ends.
- Cut beans into 4-5cm pieces (typically just halve them).
- Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
- Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
- Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
- Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
- Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.
Nutrition Facts : Calories 857.2, Fat 61.5, SaturatedFat 26, Cholesterol 210, Sodium 567.6, Carbohydrate 31.9, Fiber 5.4, Sugar 6.3, Protein 48.5
CHICKEN AND PUMPKIN CURRY
Make and share this Chicken and Pumpkin Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a wok to hot.
- Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
- Remove.
- Swirl the oil in the wok to coat the sides.
- Stir-fry the onion for 3 minutes or until soft.
- Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
- Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
- Add the pumpkin and capsicum and stir fry for 2 minutes more.
- Add the liquids and essence and bring to the boil.
- Reduce the heat and simmer loosely covered for 10 minutes.
- Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
- Season with salt and scatter with the toasted sesame seeds and the coriander leaves.
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