Pumpkin Curry with Chicken

Overhead view of pumpkin curry in a serving bowl, garnished with chopped green onions.

This easy and delicious Pumpkin Curry with chicken is a Thai-inspired red curry that's so easy to make and bursting with flavor! With only 5 steps and easy-to-find ingredients, it's a healthy pumpkin recipe we make over and over!

Course Dinner

Cuisine Thai-inspired, American Fusion

Keyword Pumpkin Curry, Thai Curry

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 345kcal

Author Jamie

Ingredients

1 tablespoon coconut oil
2 handfuls green beans , trimmed and cut into 1 inch pieces
1 large red bell pepper , sliced thinly and halved
1 pound chicken , cut into bite-size pieces
3 cloves garlic , minced
1 thumb-sized piece of ginger , peeled and minced
2 ½ tablespoons red curry paste
1 16-ounce can pumpkin
1 16-ounce can full fat coconut milk
1 bunch green onions , green stalks cut into 1 cm pieces
3 cups cooked basmati rice , plus more to preference
1 lime , cut into wedges

Instructions

Vegetables: Add coconut oil to a pan on medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
Chicken: Add chicken. Cook for approximately three minutes, turning pieces on occasion.
Ginger + Garlic: Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
Make the Pumpkin Curry base: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
Green Onion: Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition