Pumpkin Chicken Curry

I don’t think I have ever watched so much TV as I did last week. I was the first one home sick on the couch, then another one bit the dust so I had to keep him company in front of the television. By the end of the week, all I could think and talk about was Friday Night Lights. How did I not know about this show when it was actually on air? 

I’ve heard on several occasions that you aren’t supposed to eat dairy when you have a cold. I wish I never knew this because now all I dream about is ice cream, hot chocolate, and melted cheese when I am sick. Nothing tastes so good as when it’s off limits. In light of wanting some warm comfort food and something that required little work for my pathetic self, I whipped up my go-to dinner; thai curry.

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I happen to have some pumpkin puree left after making pumpkin bread, so I turned my normal red curry into a pumpkin curry. 

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I highly suggest keeping red curry paste and coconut milk on hand at all times because it is really the easiest dinner. Cook up some chicken, throw in some veggies, coconut milk, and curry paste, serve over rice and you are good to go. 

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Add extra curry paste if you like it spicy (and want to clear out those sinuses)!

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Grab your dinner & a blanket and cuddle up to Netflix when you get your first cold of the season. Friday Night Lights and Parenthood are highly recommended. 

Pumpkin Chicken Curry
Serves 3
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 lb cooked chicken breast, cut into bite size pieces
  2. 1 medium onion
  3. 1 tablespoon minced ginger
  4. 1 garlic clove, minced
  5. 1 cup pumpkin puree (1/2 can)
  6. 1 can coconut milk (16 ounces)
  7. 1-2 tablespoons thai red curry paste
  8. Cilantro for garnish
  9. 2 cups cooked rice, for serving
Instructions
  1. Sauté the diced onion in a medium pan. When it looks almost translucent, add in the garlic and ginger and sauté for one more minute.
  2. Add the pumpkin, coconut milk, red curry paste, and cooked chicken to the pan. Mix it all together and let it simmer for about 5 minutes on medium-low. Add more or less curry paste based on your personal spiciness preference.
  3. Serve over a bed of rice and garnish with cilantro.
Notes
  1. *Bamboo shoots and other vegetables you love can be a great addition.
  2. **For Paleo and Whole30, serve over cauliflower rice instead!
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Lovely comments

  1. Allie says

    YUM! This looks so good I’m going to make it even though I’m allergic to coconut and will more than likely break out in hives. Totally worth it for a good meal. :)

    And Parenthood is the best.show.ever.

    • teaspoonsf says

      i hope you enjoy it! and they really are the best shows. I just realized they are created by the same person…no wonder why they are so good!

  2. Lynn says

    Made this tonight, was very good. I doubled the recipe and also just mixed the cooked rice in with the curry to help adsorb some of the sauce. Next time I’d like to add pineapple to it (I love pineapple in curry!). Thank you for the recipe!

    • teaspoonsf says

      good idea! i would add pineapple in practically all curries, but my husband doesn’t like it. i’m glad you enjoyed the recipe!

  3. says

    Just made this for dinner tonight and loved it! I added in a bunch of spices and sriracha (I think we’re just used to reeeally seasoned food), but it was amazing. Such a great idea, thanks!

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