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    Home > Recipes > Uncategorized

    Fall Pumpkin Curry with Chicken

    Published: Nov 1, 2016 · Modified: Sep 12, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    Today we're warming our bellies with a hearty, fall inspired pumpkin curry!

    This hearty and flavorful recipe for Pumpkin Curry with Chicken merges seasonal fall color with bold Thai flavor to warm you from the inside out!

    How can it be November 1 already??? I mean, seriously, Thanksgiving is just 3 weeks away. I can't even right now. Time. Slow. Down! I still need to make a fall craft, dip caramel apples, and take more pictures of leaves (not to mention, rake them)!

    Let's just slow down a bit. There's plenty of time to think about your Thanksgiving menu. Give yourself one more week before you put that task on the docket. How was your Halloween? Did you dress up? Did you trick-or-treat, or....better yet...pass out candy?

    This hearty and flavorful recipe for Pumpkin Curry with Chicken merges seasonal fall color with bold Thai flavor to warm you from the inside out!

    Mine was very low-key. Low-key as in I didn't dress up, didn't host a party, and didn't attend a party. Ryan had a work meeting on Halloween night (boo!), so despite being in a home this year, we did not pass out candy. BUT...before you start thinking I'm a total Halloween party pooper I'll tell you what we DID do. We were lucky enough to host my sister, her husband, and her husband's sister over the weekend. We did a few Halloweenie things - like seeing Boo! A Madea Halloween (hilarious), making/decorating Halloween-themed cookies (delish), and having a YouTube watching session of best Halloween pranks ever played (fascinating). So there's all that. I'd say we had a pretty good time!

    This hearty and flavorful recipe for Pumpkin Curry with Chicken merges seasonal fall color with bold Thai flavor to warm you from the inside out!

    In the midst of all the fall things we like to do, make time to try out this pumpkin curry. I made it and enjoyed it over the course of the first truly chilly week we've had in MO, and it really hit the spot. I'm a huge fan of Thai food, and this 30 Minute Green Curry is a weeknight favorite for me. However, I wanted to make a fall version and throw some winter squash into the mix (yes, pumpkin is a winter squash!).

    This isn't your typical pumpkin-flavored dish that includes the highly recognizable combo of cinnamon + nutmeg + cloves + ginger. No no no. Here we're talking pumpkin + Thai spices. Curry paste. Fish sauce. Fresh aromatics. Coconut. It's all there, and it's all good! This easy curry will warm you from the inside out and just gets better with time as all the flavors develop and meld together.

    Feel free to sub tofu for the chicken if you want to make this vegetarian!

    A few things you will need for this recipe:

    Thai Kitchen Red Curry Paste

    Maple Syrup

    Coconut Milk

    Pumpkin Puree

    Fish Sauce

    Dutch Oven

    Blender

    Similar Recipes

    • Mango Chicken Curry
    • Green Curry
    • Curried Butternut Squash Soup
    • Curried Chicken Salad

    Do you want more great foodie ideas? --> Easy Italian Beef Sandwiches, Easy as Pie Blueberry Cobbler, and other fun stuff Ulta vs Sephora Make Up Class, DIY Coffee Cup Candles.

    This hearty and flavorful recipe for Pumpkin Curry with Chicken merges seasonal fall color with bold Thai flavor to warm you from the inside out!

    Like what you see? Fun recipes, travel, beauty and style posts may interest you as well. Be sure to follow the blog by signing up for Sweet Cayenne on Twitter, Facebook, Pinterest, and Instagram! There are easy to follow recipe videos on my YouTube channel as well.

    Did you make this recipe? I'd love to hear how it turned out for you! Leave a comment below, or upload a pic to Twitter or Instagram with the tag @sweetcayenne5. It's always fun to connect with you!

    This hearty and flavorful recipe for Pumpkin Curry with Chicken merges seasonal fall color with bold Thai flavor to warm you from the inside out!

    Fall Pumpkin Curry with Chicken

    A curry made with a pumpkin puree and chicken.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6 Servings

    Ingredients

    • 4 tablespoons Thai Kitchen Red curry paste
    • 1 medium shallot
    • 3 cloves garlic
    • 1 1 ’’ piece of fresh ginger peeled
    • ½ cup water
    • 2 14.5 ounce cans coconut milk (I use one light and one full fat)
    • 1 cup pumpkin puree
    • 2 tablespoons fish sauce
    • 2 tablespoons dark maple syrup
    • 1 pound boneless skinless chicken breast diced into ½’’ cubes
    • 2 small red bell peppers cut into ¼’’ wide and 2’’ long strips
    • 3 cups fresh green beans trimmed and cut into 2’’ long pieces
    • 2 dried kaffir lime leaves
    • Garnish: fresh Thai basil or regular basil
    • 1 ½ cups Jasmine rice cooked according to package directions, for serving

    Instructions

    • Place the curry paste, shallot, garlic, ginger and water in a blender or food processor and blend until smooth a smooth paste forms. Transfer to a bowl.
    • Place the pumpkin, coconut milk, fish sauce, and maple syrup in blender, Blend until smooth and set aside.
    • In a large Dutch oven or large heavy-bottomed pan, brown the chicken in a bit of oil for 5-7 minutes. Transfer to plate.
    • Add curry paste to the hot pan and saute 1 minute
    • Add the chicken, bell pepper, green beans, and kaffir lime to the curry mixture. Toss to coate.
    • Slowly pour the pumpkin mixture into the pot while stirring. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5-7 minutes or until the chicken is cooked through and the veggies are tender to your liking.
    • Serve the pumpkin curry over hot Jasmine rice.
    • Curry reheats very well for leftovers and will keep in the refrigerator for up to 3 days.
    Serving: 1Serving

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    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Scott says

      November 07, 2016 at 8:37 am

      I'd like to put this in the slow cooker. What do you think - any changes you might suggest?

      Reply
      • Whitney Reist says

        November 07, 2016 at 5:41 pm

        Hi Scott - thanks for stopping by! While I haven't tried this recipe in a slow cooker, I'd recommend cooking the chicken in the pumpkin/coconut milk + curry paste mixture on LOW for 4-6 hours. Add the green beans and the bell pepper the last hour to ensure that they aren't too mushy. Hope that works - my preference is to cook this on the stovetop, however, because you really don't want it to boil or the ingredients may separate a bit. Let me know how it turns out for you!

    Trackbacks

    1. What to Cook in November: A Produce Guide | Healthy Nibbles & Bits says:
      November 3, 2016 at 4:02 am

      […] Fall Pumpkin Curry with Chicken (from Sweet Cayenne) […]

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