Pumpkin Curry with Chicken Thighs

A Gewurztraminer goes beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf, and throw it into the curry as it simmers (then discard)—it will perfume the dish, much as kaffir lime leaves do. Serve over rice.

Ingredients

  • 1 tablespoon canola oil
  • 2 yellow onions, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1-3/4 cup light coconut milk
  • 1 tablespoon yellow curry powder
  • 2 tablespoons red curry paste
  • 1 cup low-sodium chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 6 cups pumpkin, peeled, seeded and cut into 1-inch cubes
  • 1-1/2 pounds chicken thighs, cut into bite-size pieces
  • 1 red bell pepper, seeded and thinly sliced lengthwise
  • 2 tablespoons lime juice
  • 1/2 cup cilantro, finely chopped

Instructions

  • Heat vegetable oil in a wok or large, deep-sided skillet over medium-high heat, and sauté onion for 10 minutes, until deep golden-brown. Add ginger and garlic, and sauté 1 minute, until fragrant.
  • Pour in 1/4 cup coconut milk, and stir in both curries until blended. Add remaining coconut milk, chicken stock, fish sauce and sugar. Add pumpkin chunks, and bring to a boil. Lower heat to medium to retain a vigorous simmer, and cook for 15 minutes, stirring occasionally.
  • Add chicken and red pepper, and bring back up to a simmer. Cook for another 10 minutes, until chicken is cooked through, and pumpkin is tender.
  • Stir in lime juice, and top with cilantro.
Servings: 6
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.