Chicken Pumpkin Curry

chicken pumpkin curry

It’s the second time I cooked this refreshing, warming and delicious Thai dish.  I like it even better this time as it warmed me up in the cold weather.  I cooked another Thai dish about 4 weeks ago, in Milan, for friends.  They liked it. A bit of surprise: an Italian friend who had Thai food the first time.  He likes lemongrass, first time in his life.  I would like to recall the taste of this curry dish.  Perhaps, it will impress my Italian friend too.  Ha ha!

Essentially Thai Spirit House

The recipe is from a Thai cuisine book written by Helen Bierty and Annette Fear. The original is called Issan-Style Chicken, Pumpkin and Dill Curry.   The main differentiators are dill and roaster rice powder.  I did not have roasted rice powder but the taste was great. The book is gorgeous.  Beautiful picture and simple cooking.  So far, I cooked this dish only and am sure I will try more dishes.










2 large chillies, 1 green chillie, deseeded
2 shallots, peeled and sliced
4 cloves garlic
Galangal, peeled and sliced (use ginger if you don’t have galangal)
2 stalks lemongrass, bottom half only, outer leave removed and finely diced

chicken pumpkin cury paste

2 cups chicken stock
2 chicken thigh meat, cut into pieces
Pumpkins, as much or as little as you like
Thai eggplants
Snow peas or green beans
3 tablespoon fish sauce
2 tablespoon white sugar
1/2 cup dill
1/2 cup Thai basil
10 lime leaves

Thai eggplant
Thai eggplant


To make paste: Combine all ingredients of the paste and process fine in a food processor

Curry: Bring stock to the boil and add the paste. Simmer for a few minutes.

Add pumpkin and eggplant and cook till tender.

Add the rest of the ingredients and cook for a few minutes. Dont’ overcook the chicken.

chicken pumpkin curry 1


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