Recipe for: Green curry with chicken and pumpkin (Halloween twist) - photo 1
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Recipe for: Green curry with chicken and pumpkin (Halloween twist)

Spicy Main dishes halloween 75 min Medium 0 views ~43.91 PLN * - (0)
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Description

Aromatic green curry with chicken enriched with autumn pumpkin and forest mushrooms — a dish inspired by Thai cuisine, adapted to Polish seasonal ingredients. Tender chicken meat combines with creamy coconut milk and green curry paste, while the pumpkin adds sweetness and an orange contrast, perfect for Halloween decoration. We serve it with bulgur instead of rice, which adds a brilliant, grainy texture and local character. The dish has a distinct spicy-sour profile with a hint of sweetness; it looks impressive — an intensely green sauce with pieces of orange pumpkin and fresh cilantro. Great for an autumn dinner or a Halloween gathering with friends.

Ingredients Used

Ingredients (17)

Servings:
4
  • Chicken breast 600 g
  • Coconut milk 400 ml
  • Green curry pasta 60 g
  • Pumpkin 300 g
  • Wild mushroom 200 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Fish sauce 30 ml
  • Brown sugar 15 g
  • Lime 1.2 pcs (~60 g)
  • Barley groats 200 g
  • 🌿 Spices
  • Coriander 15 g
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cashew nut 40 g
  • Sesame oil 10 ml
💰 Estimated dish cost: ~43.91 PLN (10.98 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: pat the chicken breast dry with a paper towel and cut it into thick strips about 2 cm wide. Wash the pumpkin, remove the seeds, and cut it into cubes about 2 cm (if using hokkaido, you can leave the skin on). Peel the onion and cut it into feathers. Gently clean the mushrooms with a brush and cut them into smaller pieces. Peel the garlic and finely chop it. Chop the coriander, separating the stems from the leaves (leave the leaves for decoration). Cut the lime in half.

Ingredients: Chicken breast, Pumpkin, Onion, wild mushroom, Garlic, Coriander, Lime
Use a cutting board with a non-slip surface and a sharp knife. If you don't have hokkaido, use butternut squash, but then peel it with a knife and remove the seed cavity.

Cooking barley

2

Rinse the pearl barley in a sieve under cold water until the water runs clear. In a pot, pour in 600 ml of water, add 2 g of salt, and add the pearl barley. Bring to a boil over high heat, then reduce the heat to low and cook covered for 30–35 minutes until the grains are soft but firm. If the water evaporates too quickly, add a little hot water. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. The barley grains should be soft on the inside, but not overcooked — they should have a slight bite when chewed.

Frying and Stewing

3

Heat a large wide skillet or wok over medium-high heat. Pour in the rapeseed oil. When the oil starts to shimmer slightly (about 1–2 minutes), add the onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for 30 seconds — do not let it burn (garlic becomes bitter if it browns).

Ingredients: Rapeseed oil, Onion, Garlic
The best is a pan with a diameter of 26–28 cm or a wok. Use a wooden spatula to stir the onion and garlic. Be careful, as garlic quickly goes from golden to burnt.
4

Add the green curry paste (60 g) to the pan. Sauté the paste, stirring for 1–2 minutes until it starts to smell intense (the spices will release their aromas). Then add the sliced chicken strips and sauté for 3–4 minutes, stirring, until the meat changes color to white on the outside, but it doesn't have to be completely cooked through yet.

Ingredients: green curry pasta, Chicken breast, Coconut milk
Frying the paste in fat releases the aroma — stir vigorously with a wooden spoon to prevent the paste from sticking. If the paste starts to burn, lower the heat and add a spoonful of coconut milk.
5

Pour half of the coconut milk (200 ml) into the pan and stir vigorously, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce the heat. Add the pumpkin and mushrooms, cover, and simmer for 10–12 minutes until the pumpkin is tender (you can check with a fork — it should be soft but not falling apart).

Ingredients: Coconut milk, Pumpkin, wild mushroom
Use a lid to maintain the temperature and speed up the softening of the pumpkin. If the sauce is too thick, add a little water or the remaining coconut milk.
6

When the pumpkin is almost soft, pour in the rest of the coconut milk, add fish sauce (30 g), brown sugar (15 g), juice from half a lime (squeezed by hand), and 2 g of black pepper. Cook on low heat for 3–4 minutes, stirring. Taste — the sauce should be balanced: salty, slightly sour, and sweet. Add salt only if needed.

Ingredients: Coconut milk, Fish sauce, Brown sugar, Lime, Black pepper, Salt
Squeeze the lime over a small bowl to remove any seeds. Taste the sauce with a spoon and season gradually — it's easier to add than to take away.

Finishing and serving

7

Add chopped coriander (stems) to the sauce and stir. Check the tenderness of the chicken — it must be fully cooked (the center cannot be pink). If the pieces are thick, simmer for another 2–3 minutes. Finally, drizzle a few drops of sesame oil (optional) and sprinkle with toasted cashews (optional) just before serving.

Ingredients: Coriander, cashew nut, Sesame oil, Chicken breast, Pumpkin
Use a kitchen thermometer if you have one — the internal temperature of the breast should reach 74°C, which indicates it is safely cooked. If you don't have a thermometer, cut into the largest piece — it should not be pink in the middle.
8

Spread the pearl barley on plates (about 50 g of dry pearl barley per serving, ready after cooking). On top, add the green curry so that the pumpkin and chicken are clearly visible. Garnish with coriander leaves and possibly a small wedge of lime on the side. For a Halloween effect: you can make "eyes" on the pieces of pumpkin using two black sesame seeds or a small piece of pepper.

Ingredients: Barley groats, Coriander, Lime, Pumpkin
The best dish is a wide, flat pasta plate or a ramen bowl — this makes it easier to serve the sauce and beautifully display the ingredients. If you're serving at a party, use smaller bowls as appetizers.

Serving tips

9

Serve the curry hot, with extra lime wedges and a bowl of fish sauce on the side for those who want to season it. You can also prepare a small bowl of toasted cashews for everyone to add to their portion.

Ingredients: Fish sauce, cashew nut
At the party, prepare a label "spicy" if you are using spicy paste. Additionally, you can add cashews to enhance the flavor/texture.

Fun Fact

💡

Thai cuisine combines sweet, sour, salty, and spicy flavors in one dish; adding local pumpkin is an example of seasonal culinary adaptation, popular in Polish fusion cuisine.

Best for

halloween kolacja jesienna spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in wide bowls, garnished with fresh cilantro and a wedge of lime. For a Halloween effect, use small baked pumpkin boats as bowls for the curry or add "eyes" made of sesame on pieces of pumpkin.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, warm slowly over low heat, adding a little water or coconut milk to restore creaminess. Do not freeze with nuts — add them fresh when serving.

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