Recipe Remix: Pumpkin and Chicken Curry

Confession. I have an obsession with thai food. Whether it’s a bowl of pad thai, excellent spring rolls, or any form of curry, I could probably eat thai food every night. With this Recipe Remix, I share a thai takeout favorite and make it at home. (You can keep this vegan by omitting the chicken.) Using a small pumpkin, this curry is a great comfort food, but remains incredibly health. Plus I share a trick for cooking pumpkin that only takes 7 minutes flat. (You can thank me later.)

Keep reading for the full recipe after the jump!

Pumpkin and Chicken Curry


  • 1 small pie pumpkin, seeded, peeled, and cubed into 2 inch pieces
  • 2 boneless, skinless chicken breast
  • 1/4 C red onion, diced
  • 2 T seasame oil
  • 1 inch knob fresh ginger, minced
  • 3 cloves of garlic, minced
  • 1 can of coconut milk
  • 1 can of organic diced tomatoes
  • 1 red pepper, cleaned and diced
  • 1 carrot, sliced into thin rounds
  • 1 t salt
  • 1 t cumin
  • 2 t curry powder
  • 1 t ground coriander
  • 1 t ground turmeric
  • 1/2 t cinnamon
  • 1 T red curry paste


  • Sriracha
  • Limes
  • Cilantro


Begin by bringing water to boil in a large pot or dutch oven. Add cleaned raw pumpkin. Cook for 7 minutes or until fork tender. Drain water and set cooked pumpkin to the side. Rinse out pot and return to the burner over medium high heat. Add sesame oil to pot and bring to heat. Add ginger, garlic, onion and cook through. Add chicken, spices, and curry paste. Cover with lid, reduce heat to medium, and cook chicken through for 10 minutes, stirring occasionally. Add tomatoes, carrot, and red pepper. Cook for an additional 10 minutes. Add canned tomatoes and coconut milk. Heat through. Remove chicken and shred with two forks. Return chicken and the cooked pumpkin to the pot. Heat through. Serve with brown rice. I love to top my curry with a bit of soy, sriracha, cilantro, and the juice of a fresh lime. Enjoy what could be for dinner tonight!


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