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Pumpkin Thai Chicken Curry


  • 1 Cup Jasmine Rice

  • 1.5lbs Chicken Thighs

  • 2 Cups Butternut Squash, Cubed

  • 2 Sweet Peppers, Sliced

  • 1 Can Full Fat Coconut Milk

  • 1 Cup Vegetable Broth

  • 3/4 Cup Pumpkin Puree

  • 1 Tbsp Coconut Oil

  • 2 1/2 Tbsp Red Curry Paste

  • 1/2 Onion, Sliced

  • 4 Cloves Garlic, Minced

  • 2 Tbsp Brown Sugar

  • 1 1/2 Tbsp Fish Sauce

  • 2 tsp Ginger Paste

  • 1 Handful Sweet Thai Basil

  • Salt & Pepper to Taste


  1. In a medium pot, add 2 cups of water to 1 cup of rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside.

  2. Chop chicken into bite sized pieces. Season with salt and pepper.

  3. Add coconut oil to a pan on low to medium heat. Then, add the red curry paste, garlic, and onion. Stir until the curry sauce is fragrant and smooth.

  4. Turn the heat to high, add chicken and continue cooking for 6 minutes. With the chicken partly cooked, add butternut squash and peppers. Cook for 2 minutes.

  5. Add coconut milk, broth, fish sauce, brown sugar, basil, ginger, and pumpkin puree. Stir. Bring to a boil, then reduce to a simmer while stirring frequently for 10 minutes.

  6. Add salt & pepper to taste.

  7. Separate curry mixture and rice evenly into 5 containers.

Nutrition Information: (Makes 5 Servings) 500 Calories, 24g Fat, 40g Carb, 31g Protein


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