Thai Pumpkin Curry
This Thai Pumpkin Curry is made in one pot for an easy fall meal - this spicy dish is flavoured with coconut milk, red curry paste, garlic and ginger.
Servings: 6 servings
Calories: 402kcal
Ingredients
- 1 tbsp coconut oil
- 2 cups butternut squash or pumpkin, cut into 1/2 inch cubes
- 1 lb chicken breasts, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/3 cup pumpkin puree
- 2 tbsp red curry paste (I use Thai Kitchen brand)
- 1 tsp turmeric
- 1 tsp salt
- 400 mL coconut milk
- 1 red pepper, chopped
- Chopped cilantro
Jasmine rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add ingredients for the rice to a rice cooker and start cooking before you cook the curry. It should be finished by the time the rest of the recipe is done.
- Add coconut oil to a large skillet over med-high heat. Add squash, cooking for 5 minutes until softened slightly. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine.
- Add coconut cream and bring to a boil, then simmer for 15 minutes. Stir in red pepper in the last 5 minutes of cook time then serve curry with rice in large bowls, garnishing with cilantro and lime wedges. Enjoy!
- Store leftovers up to 5 days in the fridge, and reheat for 2 minutes in the microwave.
Video
Notes
Use the leftover puree to make soup, protein bars, pancakes or lattes.
Serve with rice, naan or roti.
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
If you love Thai food, you'll also love this Drunken Noodles recipe.
Nutrition
Calories: 402kcal | Carbohydrates: 37g | Protein: 21g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 50mg | Sodium: 505mg | Potassium: 732mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8531IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 4mg