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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Coconut Curry Recipe

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This recipe for Pumpkin Coconut Curry is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts, cut into small chunks
1 t poultry seasoning
1 T coconut oil
1 (2lb) sugar pumpkin, peeled, seeded, and cubed (steamed ahead of time)
1 T butter
1 onion, chopped
2 garlic cloves, minced
1 (1in) piece of fresh ginger root finely chopped
1 T Sri lankan curry or (1 T ground coriander, 1 T ground cumin, 1 Pinch ground turmeric, 1 t red pepper flakes)
1 Can coconut milk
1 C chicken broth
salt taste
Directions:
Directions:
1. Season chicken pieces with poultry seasoning and set aside. Heat coconut oil in large skillet over medium heat. Add chicken to the skillet. Cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
2. Melt butter in a separate skillet over medium heat. Add onion, garlic and ginger; Cook and stir until onion is transparent. Seasoning with curry and continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15-20 min over medium heat. Serve over rice and noodles.

 

 

 

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