Chicken with Pumpkin in Coconut


Someone gave us a whole pumpkin, and I got excited thinking of things to do with it.  Yeah, I know, it is just a pumpkin but for some reason, receiving something that I can use for cooking or baking excites me 🙂  I have thought of making some pumpkin pie or maybe pumpkin scones but since I needed to cook dinner tonight, and had chicken breasts in the fridge and coconut milk  and cream in the pantry, my husband suggested I cook the pumpkin with coconut.

Here is what I came up with, and which turned out to be yum.

What you need:

2 pieces of skinless chicken breasts, cubed

half a pumpkin, peeled and cubed

2 pieces garlic, minced

1 small onion, sliced and cut

2 tablespoons fish sauce

about 2 tablespoons oil

1 400 ml can of coconut milk

1/2 of a 425 ml can of coconut cream (you can use the other half if you want it more coconut-y)

a cube of frozen spinach, or fresh spinach

salt and pepper for seasoning

1/4 teaspoon extra hot cayenne pepper (optional but it gives it a bit of kick; double it if you want to be kicked stronger :))

What you need to do:

In a wok or a deep pan, saute in oil, the garlic and the onions.  Pour onto this the coconut milk.  Add the pumpkin and the cubed chicken breasts (if you are using other cuts of chicken which will take longer to cook, saute them first with the garlic and onions until they are brown before adding the coconut milk and pumpkin). Add the fish sauce.

Bring to a boil and simmer until the chicken and the pumpkin are cooked.  Add the coconut cream, spinach.  Season with salt and pepper, and add the cayenne pepper.

Serve hot on steaming rice.

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