Chicken Pumpkin Curry

A close up of a bowl of pumpkin chicken curry to show the smooth curry sauce with vegetables, chicken, and green onions.

This easy Chicken Pumpkin Curry combines tender chicken and vegetables with a smooth Thai-inspired sauce made from red curry paste, pumpkin puree, and coconut milk. Ready in just 25 minutes.

Course Dinner

Cuisine Thai-inspired, American Fusion

Keyword pumpkin chicken curry, chicken pumpkin curry, thai chicken pumpkin curry, thai pumpkin chicken curry, chicken pumpkin curry recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 471kcal

Author Jamie Monkkonen

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 (15-ounce) can pumpkin puree or another variety of smashed or pureed pumpkin (see notes)
1 (13.66 fl oz) 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.
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.
Finish the curry: Add the sliced green onions and simmer for about 5 minutes, or until the chicken is cooked through and reaches 165°F in the center. Taste and season with salt if needed. Serve over basmati rice with lime wedges.

Notes

Red curry paste: I tested this recipe with Thai Kitchen Red Curry Paste. Other brands can vary considerably in heat, so adjust the amount to taste and check the label if you need the recipe to remain gluten-free.

Pumpkin puree: This recipe uses pumpkin puree rather than pumpkin chunks for a quick, smooth curry sauce. Be sure to use plain pumpkin puree, not pumpkin pie filling.

Rice: I used basmati rice in the photos. Jasmine, brown, or white rice also work well for serving.

Storage: Store leftover curry separately from the rice in an airtight container in the refrigerator for up to 3 days.

Nutrition