Thai Pumpkin Curry with Chicken
Thai Pumpkin Curry is packed with tender chunks of chicken, pumpkin and veggies in a creamy flavorful coconut red curry sauce! It's an easy weeknight dinner that's great for meal prep and it's freezer friendly!
Servings: 6 servings
Calories: 264kcal
Ingredients
- 2 tablespoons olive oil
- 1 large boneless, skinless chicken breast cut into 1" pieces
- 1 medium onion
- 2 medium carrots
- 3 cloves garlic
- 2 tablespoons freshly grated ginger
- 1 tablespoon ground turmeric
- 1 cup cubed kabocha squash
- 1 red bell pepper
- 8 ounces green beans trimmed and cut into 2" pieces
- 2 tablespoons Thai red curry paste
- 13.5 ounces full fat coconut milk
- 1 cup water
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Cooked rice or quinoa optional
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.2 tablespoons olive oil, 1 large boneless, skinless chicken breast
- Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.1 medium onion, 2 medium carrots, 3 cloves garlic, 2 tablespoons freshly grated ginger, 1 tablespoon ground turmeric
- Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.1 cup cubed kabocha squash, 1 red bell pepper, 8 ounces green beans
- Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.2 tablespoons Thai red curry paste, 13.5 ounces full fat coconut milk, 1 cup water
- Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.1 tablespoon lime juice, 1/4 cup chopped cilantro, Cooked rice or quinoa
Video
Notes
- Pro tip: Prep all of the ingredients for this pumpkin curry recipe before you begin cooking as it goes very quickly. The veggies may be prepped up to a day or two in advance.
- Store your fresh ginger root in the freezer in a zip top bag, and grate with a Microplane grater right into your curry peel and all!
- Customize this pumpkin curry with your favorite pumpkin or winter squash and vegetables.
- Omit the chicken to make this recipe vegan. Add a can of rinsed and drained chickpeas for added protein.
- Store in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 264kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 564mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5375IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 2mg