Burmese Pumpkin Curry with Chicken | Shwe Payone Thee Kyet Tharr Hinn

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories, while regular milk is more accessible.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic alternative.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

Butternut squash is similar in taste, while sweet potatoes are often less expensive.

Chop half a pumpkin into square pieces and wash them.

Chop ginger, garlic, and shallots using a nutribullet.

Marinate chicken breast strips with turmeric powder and fish sauce for 10 minutes.

Heat vegetable oil in a large pot over medium heat.

Add chopped ginger, garlic, and shallots; sauté until soft.

Add marinated chicken strips and stir until coated; cover for 1-2 minutes until chicken is no longer pink.

Add water to cover the chicken, then season with 1 teaspoon salt and 1 to 3 tablespoons of mushroom powder.

Close the lid and cook until it comes to a boil, about 10-15 minutes.

Add the chopped pumpkin to the pot and stir gently; add more water to cover the squash if needed.

Reduce heat to medium-low and cook the squash for about 25 minutes, adjusting liquid as necessary.

Once the squash is tender, taste for salt and adjust if needed.

Turn off the heat and add a heaping amount of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens