Thai Pumpkin & Chicken Curry

Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. 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. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Thai Pumpkin & Chicken Curry
Review 1 for Thai Pumpkin & Chicken Curry
4 out of 5
4 out of 5
September 23, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Delicious if you're cautious with the fish sauce
September 23, 2013
I prepared this as directed and really enjoyed the results. 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. I'll chalk it up to differences in fish sauce brands/varieties and add it in smaller amounts the next time I make this dish.
Pros: Adaptable, Will Make Again