Serving of Pumpkin Curry.

Pumpkin Curry with Chicken

This Pumpkin Curry is made with tender pieces of chicken in a creamy, pumpkin filled sauce made with pumpkin puree, coconut milk, red curry paste, and garlic, ginger and brown sugar all served over warm white rice. Get ready to enjoy Fall in a bowl!

This recipe stars U.S.-grown white long grain rice and comes to us from our friend Tawnie of @krollskorner in partnership with USA Rice.

  • Servings
    4
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min

Ingredients

  • 1 tbsp oil (olive, canola or vegetable) 
  • 2 tbsp. shallot, diced 
  • 3 cloves garlic, minced 
  • 2 tsp ginger, minced 
  • 15 oz. can full fat coconut milk
  • 1 cup 100% pumpkin puree
  • 2 tbsp yellow curry powder
  • 1 tbsp red thai curry paste
  • 2 tbsp brown sugar 
  • salt and pepper, to taste
  • 1 lb. Chicken thighs, cut into cubes 
  • ¼ cup fresh cilantro, chopped
  • 2 green onions, diced (green parts only)
  • 1 cup, cooked long grain white rice

Directions

  • Heat oil, add shallot, garlic and ginger to a large sauté pan. Sauté for 1-2 minutes until shallot softens.
  • Add the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt and pepper and whisk. 
  • Bring to a gentle boil.  Add chicken cubes and cook until chicken is cooked at a simmer. ~10 minutes or until chicken is 165°F.
  • Add the scallions (green parts only) and cilantro. Stir to combine. Taste and adjust seasonings as desired.
  • Serve over cooked rice with plenty of the curry sauce.