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Pumpkin Curry
This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce spiked with basil, garlic and ginger, loaded with squash, sweet potatoes, zucchini and apples all brightened by tangy lime juice and sweet coconut flakes. This comforting, warm, fragrant Chicken Pumpkin Curry is completely customizable - use your favorite veggies or favorite protein, then dish it up with rice, zoodles, noodles, or quinoa; no matter how you serve it, you are going to LOVE this Pumpkin Curry recipe!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
📝 Preparation Steps
1
Slice chicken across the grain into 1/8” strips (helps to partially freeze first). Heat 1 tablespoon oil over medium high heat in a large sauté pan. Add chicken and sauté until browned, approximately ⏱️ 1 minute (does not need to be cooked all the way through). Remove chicken to a separate plate.
2
Heat an additional 2 tablespoons oil over medium high heat in the same pan. Add red curry, ginger and garlic and sauté for ⏱️ 30 seconds. Add squash, sweet potatoes, apple, pumpkin, onion, and season with 1 teaspoon salt and 1/4 teaspoon pepper and continue to sauté over medium high heat for ⏱️ 10 minutes.
salt1 teaspoonteaspoon pepper1/4
3
Add coconut milk, chicken broth, zucchini, brown sugar, fish sauce, basil, and return the chicken back to the pan. Reduce heat to low, cover and simmer ⏱️ 15 -20 minutes or until squash and sweet potatoes are tender and flavors have melded. Stir in 2 tablespoons lime juice, taste and add sriracha, salt and pepper to taste.
brown sugar1 tablespoonfish sauce1 tablespoondried basil1 tablespoonlime juice2 tablespoonsFreshly squeezed lime juicesalt1 teaspoon
4
While curry is simmering, toast coconut by spreading the coconut flakes onto a baking sheet in a single layer and bake at 350 degrees F until golden, approximately ⏱️ 5 minutes.
5
Serve pumpkin coconut curry over rice and top with toasted coconut, cilantro and freshly squeezed lime juice.
chopped cilantrolime juice2 tablespoonsFreshly squeezed lime juice
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