Thai Pumpkin Curry with Chicken

There’s nothing more comforting on a chilly fall night than a bowl of Thai Pumpkin Curry! It’s tender chicken breast, chunky veggies and pumpkin in a flavorful coconut red curry sauce. Serve as-is or over rice or quinoa for the perfect fall dinner!

Author: Flavor the Moments

Meal Type: Dinner

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 389 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - boneless, skinless chicken breast
1 - onion
2 - carrots
3 cloves - garlic
2 tablespoons - ginger
1 tbsp - ground turmeric
1 cup - kabocha squash
1 - red bell pepper
8 ounces - green beans
2 tablespoons - Thai red curry paste
13 ½ ounces - full fat coconut milk
1 cup - water
1 tbsp - lime juice
¼ cup - cilantro
Cooked rice

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.
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.
Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
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.
Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

Nutrition