Chicken Pumpkin Curry
This Pumpkin Chicken Curry features chicken and fresh vegetables smothered in a smooth red curry, pumpkin puree, and coconut milk sauce.
Servings 5 servings
Calories 345kcal
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 breast or tenders , 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 puree or another variety of smashed or pureed pumpkin (see notes)
- 1 16-ounce can full fat coconut milk
- 1 bunch green onions , green stalks cut into 1 cm pieces
- 3 cups cooked basmati rice
- 1 lime , cut into wedges
Instructions
- Vegetables: Add coconut oil to a large skillet over medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
- Pumpkin curry sauce: 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
See the blog post for ingredient notes, step-by-step photos, and expert tips.
Storage: Store leftover chicken pumpkin curry separately from the rice in an airtight container in the refrigerator for up to 3 days.
Pumpkin Varieties: The most common type of "pumpkin" used in Thai cooking is a Kabocha squash, also known as a Japanese Pumpkin. You can also use homemade or canned pumpkin puree or butternut squash puree. If making pumpkin puree or mash from scratch, steaming or baking the pumpkin without the skins or seeds are the most common methods of cooking. If using a thicker pumpkin mash, you may need to thin the sauce with a little vegetable broth, chicken broth, or additional coconut milk.
Rice: I used basmati rice but white rice, brown rice, jasmine rice, or another variety works great too!
Nutrition
Calories: 345kcal | Carbohydrates: 39g | Protein: 6g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 432mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2570IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 4mg