Chicken and Pumpkin Green Curry

Chicken and Pumpkin Green Curry

October couldn’t wrap up without a pumpkin recipe!

I started dating E ten years ago.  During those first months of courtship, he made sure I knew that he could cook. Pastas? Check. Steaks? Check. Composed salads?  Oh, please.  A whole Thanksgiving feast?  That too.  This year, E took off most of the month of September off from work, and on several days I came home to find dinner waiting for me.  Just when I was getting used to arriving to a tasty meal, it was time for him to head back to the office.

One of Eduardo’s favorite cookbooks is Tyler Florence’s Stirring the Pot.  Two recipes he made while on vacation were standouts:  the veal piccata and this chicken and pumpkin green curry.  The original recipe calls for braising duck and pumpkin in coconut milk, ginger, and cinnamon and then combining it with green curry paste, cilantro and lime juice.  Since duck is not easily found at Puerto Rico supermarkets, he swapped it for boneless skinless chicken thighs.  This is a tried and true substitution: chicken thighs are gamey enough to stand to sweet flavors.

Instead of regular pumpkin, we used calabaza , also known as West Indian pumpkin.  Calabaza is a large winter squash, with firm texture and sweet taste that similar to acorn and butternut squashes.

Chicken and Calabaza Green Curry
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Adapted from Tyler Florence.
Servings
4
Servings
4
Chicken and Calabaza Green Curry
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Adapted from Tyler Florence.
Servings
4
Servings
4
Ingredients
Instructions
  1. In a Dutch oven, heat two tablespoons of vegetable oil over medium high heat. Season the chicken with salt and pepper, and sauté in the Dutch oven for 7-8 minutes, or until browned in the exterior.
  2. Add the coconut milk, star anise, cinnamon, ginger to the Dutch oven. Simmer with the chicken for 1 hour.
  3. Add the squash and continue simmering for 30 more minutes.
  4. Remove one cup of the braising liquid. In a blender, combine the coconut milk mixture with the green curry paste, cilantro and lime juice. Fold in the resulting paste into the pot of curry. Season to taste and serve with white rice.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

4 Responses to “Chicken and Pumpkin Green Curry”

  1. Mary Hirsch
    October 29, 2014 at 10:47 pm #

    I’ve made only one curry recipe, once or twice, and it was delicious. It also was a lot of ingredients and a lot of work. Not that I minded that. But, I just don’t think about making it again. This sounds like a delicious meal. Do you think I could throw in a little Sriracha Salt to make it just perfect?

    • October 29, 2014 at 10:49 pm #

      Absolutely, Mary! 🙂

  2. November 2, 2014 at 11:08 pm #

    That recipe sounds fantastic. And 2004 was a good year for relationships, it seems! Someday I’ll have to tell the story of what Kevin used to cook for me when we first started dating (it involved a LOT of chicken).

  3. November 8, 2014 at 6:06 pm #

    This looks like something my husband would really like! I’m pinning this so I remember to give it a try.

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