Chicken pumpkin coconut curry

    1 hour

    A delicious Thai dish made with pumpkin, chicken in a creamy coconut curry. The sweetness from the pumpkin and creaminess of the coconut milk tames the curry. Serve with jasmine or basmati rice.

    46 people made this

    Makes: 4 

    • 2 skinless, boneless chicken breast fillets, cut into small chunks
    • 1 teaspoon chicken seasoning
    • 1 tablespoon olive oil
    • 1 (900g) sugar pumpkin, peeled, seeded and cubed
    • 15g butter
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 (2.5cm) piece fresh root ginger, finely chopped
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 pinch ground turmeric
    • 1 teaspoon crushed chillies
    • 125ml tinned coconut milk
    • 350ml chicken stock
    • salt to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Season the chicken pieces with chicken seasoning and set aside. Heat the olive oil in a large frying pan over medium heat. Add chicken to the frying pan; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
    2. Melt the butter in a separate frying pan over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric and crushed chillies. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken stock. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

    Sugar pumpkins

    Are the smaller sized orange pumpkins that you normally see around Halloween. They are sweeter and have more flavour. Don't use the larger ones, they are specifically grown to make jack-o-lanterns and are tasteless. If unavailable, use butternut squash instead.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (36)


     -  01 Dec 2012


    I actually made this recipe up myself, almost exactly. I saw it in my email this morning and decided to see what it was like, and it's just like mine! This is a great dish, and filling even without the chicken, a great meatless meal. To the person who commented that they couldn't believe it didn't have "curry"... Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food. So the fact that this has a spice mixture can make it a curry.  -  20 Oct 2010  (Review from Allrecipes US | Canada)


    The reason this recipe does not call for curry powder is that Thai curries do not use curry powder!! Curry powder as we think of it is actually a blend of spices that is used in Indian cooking. This blend often includes cumin, coriander and turmeric which this recipe does have listed as ingredients. Thai curries use fresh or dried chilis, ginger, galangal, lemongrass and coriander among other things to make a fresh curry paste. That said, I'm sure you could make this into a delicious Indian-style curry by adding curry powder to your liking.  -  05 Mar 2011  (Review from Allrecipes US | Canada)