Easy Pumpkin Chicken Curry
This dairy-free, Thai-inspired pumpkin chicken curry is a delicious red curry chicken recipe with tasty authentic spices, creamy coconut milk, fresh veggies, and pumpkin puree. The ultimate Autumn dish!
Servings: 6 people
Equipment
Ingredients
- 2 tbsp coconut oil
- 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
- ½ onion diced
- 2 tbsp minced garlic
- 1 red bell pepper seeded and cut into 1 inch pieces
- 1 cup carrot chips or regular sliced carrots
- 2 tbsp ginger paste or minced fresh ginger
- 3 tbsp Thai Red Curry Paste
- 1 cup pumpkin puree 100% pumpkin, NOT pie filling!
- 1 tbsp coconut aminos
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp sea salt
- 1.5 cans full-fat coconut milk
- 2 cups broccoli florets
- 2 tbsp fresh squeezed lime juice
Optional Toppings
- cashews
- cilantro
Instructions
- Heat 1 tbsp coconut oil over medium heat in a large, deep skillet. Add in the cubed chicken pieces, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring occasionally. Remove the chicken from the pan and set it aside. It's ok if it's not fully cooked through - it will finish cooking in the sauce.
- Next, add the remaining 1 tbsp coconut oil to the pan along with the onion, garlic, red bell pepper, carrots, and ginger. Sauté over medium heat for 5 minutes.
- Add in the red curry paste and stir until fragrant.
- To make the sauce, add in the pumpkin puree, coconut aminos, coriander, turmeric, salt, and coconut milk. Stir. Add the chicken back into the pan and stir. Let everything simmer over medium heat, stirring occasionally, for 8-10 minutes.
- Add in the broccoli florets and cook for an additional 5 minutes, until they are bright green and tender.
- Serve the pumpkin red curry chicken as-is or over jasmine rice or cauliflower rice, and top with cashews and fresh cilantro, if desired. Enjoy!
Notes
Protein Substitutions: You can easily substitute Shrimp or Beef in this pumpkin chicken curry recipe. Follow the same instructions, just adjust the cooking time for the protein you choose. Shrimp will only need about 1-2 minutes on each side!
Rice: For this Thai-inspired recipe, using Jasmine rice is ideal! This differs from white rice in that it is long grain and is primarily grown in Thailand.
Optional Toppings: For extra crunch, topping with cashews is a delicious addition to this red curry chicken recipe. You can also top with fresh cilantro, which adds delicious flavor!
Storage: Store leftovers in an airtight container in the refrigerator and eat within 4-5 days.
Alternative Cooking Methods:
Instant Pot
- Using the Instant Pot sauté feature, sauté the chicken, then remove it.
- Add the onions, garlic, ginger, and pepper and sauté.
- Add the chicken back in along with the coconut milk and everything else and cook on high pressure for 5 minutes.
- Quick release, then add the broccoli and cook on sauté again for 2-3 mins.
Slow Cooker
- In a pan over medium heat, sauté the onion, garlic ginger, and bell pepper.
- Add it to the slow cooker.
- Top with full chicken breasts and remaining ingredients minus broccoli.
- Cook on low for 8 hours or high for 4 hours then add broccoli during the last 30 mins of cook time.
Nutrition
Calories: 421kcal | Carbohydrates: 15g | Protein: 28g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 618mg | Potassium: 958mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11948IU | Vitamin C: 61mg | Calcium: 75mg | Iron: 5mg