• Chicken Pumpkin Thai Curry Recipe

    Lately, I’ve been reminiscing about my trip to Thailand last year, and with fall officially approaching, my mind started to dream about making a Chicken Pumpkin Thai Curry Recipe to bring the flavors back into my kitchen.

    Chicken Pumpkin Thai Curry | stupideasypaleo.com

    While you can certainly use a sweet pumpkin in this curry, it may be easier to find and use butternut, kabocha, or any other hard squash. No need to stress, just find what’s most available to you and use it.

    Chicken Pumpkin Thai Curry | stupideasypaleo.com

    Try this curry spooned generously over cauliflower rice or steamed veggies. (Or, if you’re on Team White Rice, you could serve this Chicken Pumpkin Thai Curry over that. I’m not here to be the paleo police, wink wink.)

    This is a very mild curry, so if you like it medium or spicy, I suggest adding some sliced bird’s eye chilis or other hot red chilies to taste.

    Chicken Pumpkin Thai Curry | stupideasypaleo.com

    4.7 from 3 reviews
    Chicken Pumpkin Thai Curry Recipe: Paleo & Whole30
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 3 to 4
     
    Ingredients
    • 6 cloves garlic, peeled
    • 2 shallots, peeled and chopped
    • 1-inch fresh ginger, peeled and chopped
    • 2-inches lemongrass, sliced finely
    • 1 tbsp (15 mL) coconut oil
    • 2 tbsp (30 mL) red curry paste
    • 1 can (14 oz/414 mL) full-fat coconut milk
    • 1 tsp (5 mL) fish sauce
    • 1 lb (454 g) sweet pumpkin, butternut squash or other hard squash, peeled, seeded and diced
    • 1 lb (454 g) chicken breast or boneless thigh meat, diced
    • Limes and Thai basil or cilantro, for garnish
    Instructions
    1. Start by making the aromatic base. In a food processor, combine the garlic, shallots, ginger, and lemongrass. Pulse to start breaking down the aromatics into very fine pieces. Add 1 tablespoon of water to get everything moving. You may need to add another 1-3 teaspoons of water beyond that to end up with a paste. Be sure to scrape down the sides of the food processor so you get all the bits. (A mini food processor will work best but you can do it in a normal-sized one as well.) You can also do this job with a mortar and pestle, but it'll take you some time to grind it all down. Reserve 3 tablespoons (about half) of this mixture for the recipe and refrigerate or freeze the other half for the next time you make a Thai curry.
    2. In a large pot over medium-high heat, add 1 tablespoon coconut oil. Once it starts to shimmer, add 3 tablespoons of the aromatic base from above and 2 tablespoons red curry paste. Stir and cook this with the oil until it starts to smell amazing, about 30 seconds.
    3. Then, add the squash or pumpkin, coconut milk and fish sauce. Bring the coconut milk to a boil, then reduce to a simmer. Cook the squash just until tender, 8 to 10 minutes. Then, add the chicken and cook 5 more minutes or until it's no longer pink and cooked through.
    4. Garnish with lime wedges and sliced Thai basil or cilantro.
    Notes
    Equipment needed:
    Knife
    Cutting board
    Food processor or mortar and pestle
    Large pot
    Ladle

    Pin this Chicken Pumpkin Thai Curry Recipe for later!

    Chicken Pumpkin Thai Curry | stupideasypaleo.com

    What’s your favorite curry flavor combo? Let me know in the comments.

    Have a question about this Chicken Pumpkin Thai Curry Recipe: Paleo & Whole30 Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    20 thoughts on “Chicken Pumpkin Thai Curry Recipe

    1. I want to make this! Sadly I can’t find fish sauce without suger in Norway, and Im doing whole30. Is there anything I can substitute it with?

    2. This was really good and easy to make. I would like the spice to be stronger. What can I do without destroying the balance?

    3. I made this last night. But, I had to substitute sweet potato for the squash because I was out of squash. And, I substituted fish sauce with anchovy paste because I was out of it as well. IT WAS ABSOLUTELY DELICIOUS! Thank you for the recipe, I have definitely added it to the rotation of Whole 30 meals that I cook. My husband loved it as well.

    4. Very tasty! I just made it and added a little more fish sauce and chili paste to make the tastes stronger. I also added some zucchini for color and I also used sweet potato instead of pumpkin or squash. (It was all I had) My only issue is that it cooks up a little thin. I didn’t want to boil it longer to evaporate some of the liquid…so I just ate it thin!

      1. Glad you liked it! One thing to note is that zucchini are packed with moisture which could have made it thinner 🙂

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