Pumpkin and Chicken Thai Red Curry

If anything has the name “curry” in it, chances are I am going to love it. And it is fall, which also means it’s pumpkin season. So combing pumpkin and curry, well, that just goes without saying. I am definitely on board with it. Larry came across a recipe for just that, a pumpkin and chicken Thai red curry. Thai curries are some of my favorite curries too. So this dish was a must for me to make, and of course, I personalized it like I always do too. I also got to use up some of my leftovers, which always makes me happy. I actually made this dish right BEFORE we left for Virginia, so I was really glad I was able to use up my leftovers too.

Pumpkin and Chicken Thai Red Curry

1 can coconut milk

1 TBSP red curry paste

1 can pureed pumpkin

1 TBSP packed brown sugar

1-2 TBSP honey ginger balsamic vinegar, optional

2 TBSP sambal sauce

1 lb chicken breast, cut into strips

1 shallot, sliced very thin

1 cup sliced mushrooms

1/2 cup pumpkin or squash , cubed

1 cup asparagus, cut into small pieces about 1-1 1/2 inches

1/2 cup bell peppers, any color, sliced thin

1/4 cup chopped cilantro

Combine the first 6 ingredients well and set aside.

As I said, I was using up all my remaining leftovers, so a lot of my ingredients were already cooked ahead of time. But if you are starting fresh, cook the asparagus separately, then set aside until later.

Saute the peppers, mushrooms, squash and shallots in hot olive oil for about 5 minutes, or until tender.

Add the chicken and asparagus, and combine well.

Add the pumpkin mixture, mix together well, and bring to a boil, then reduce the heat to a simmer and continue to cook for about 7- minutes, stirring frequently. Add in some of the chopped cilantro at about the last 2-3 minutes. Then served everything over some cooked rice and top with the rest of the cilantro.

If you are a curry lover, you will love this recipe. It will just melt in your mouth. It is slightly sweet, but not too sweet. It has a bit of heat, but not too much. It’s creamy and almost buttery and is just loaded with goodness. It is definitely a winner and is perfect for fall.

As I write this, I am looking out the window and we are getting our first light snow of the season. It is really more of a slurry at his time, since it is more like a combination of rain and snow, but I will take it. It won’t stick though since we have had warm, mild weather all season. There is something magical about the first snow of the season. This curry dish is a perfect dish for days like this. It will help warm you up from the onside out.

Stay warm, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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