Kevin and Kathleen's Thai Curried Pumpkin, Chicken, Rocket Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Nov. 13, 2010 - Wife Swapping Night. This recipe is based loosely on a recipe from Pumpkin by DeeDee Stovel. EVEN MATT LIKED IT! It turned out to be a showy salad. What would I have done? Garnished the salad with cilantro...so I've added this to the recipe. Ingredients:
1 1/2 cups pumpkin, diced very small (1/4-inch dice) |
2 tablespoons chutney |
1/2 cup coconut milk |
3 tablespoons peanut butter, chunky |
2 tablespoons fresh cilantro, minced |
3 tablespoons lime juice |
1 teaspoon thai red curry paste |
8 cups arugula, washed |
2 chicken breasts |
2 tablespoons cilantro, minced |
Directions:
1. Microwave diced pumpkin, with a little bit of water, until it is tender, but not mushy. Set aside.
2. Mix dressing ingredients together until you get a creamy dressing. Add the pumpkin and adjust the dressing (add peanut butter to make it thicker; add coconut milk or lime juice to make it more pourable), until it is tasty and pourable. You want it to be thick enough to spoon over the salad - not too watery.
3. Grill the chicken breasts, seasoning with a little salt and pepper. When off the grill, slice into 1/4 slices, width-wise across the breast.
4. Take 1 cup portions of arugula and shape them into a baseball-sized serving to put on the plate. You will actually be cruching the arugula into the shape, but this is good, because it will release the peppery taste of the arugula.
5. Top the arugula with a slice or two of chicken, evening out the portions between the plates.
6. Top the chicken + arugula with the pumpkin dressing.
7. Add a spinkle of cilantro as a garnish and serve.
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