Coconut Curry Pumpkin and Chicken over Basmati Rice

Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken.

Servings: 4


  • 1 1/2 pounds pumpkin , cut into 1-inch pieces, about 3 cups
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 tablespoon minced ginger
  • 3 garlic cloves, minced
  • 2 tablespoons light brown sugar
  • 1 tablespoon Thai red curry paste
  • 1 (13.5-ounce) can coconut milk
  • 1/3 cup chopped green onions
  • 1 tablespoon fish sauce
  • Grated zest of 1 lime
  • 1/4 teaspoon salt
  • 2 cups hot cooked basmati rice
  • 1/3 cup dry roasted peanuts


  1. Preheat the oven to 450F. Lightly oil a large rimmed baking sheet.
  2. Combine the pumpkin and 1 tablespoon of the oil in a large bowl. Arrange pumpkin on the prepared baking sheet in a single layer. Roast until the pumpkin is tender, 20-22 minutes. Remove from the oven and reserve.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add 1/2 of the chicken and cook until lightly browned and cooked through, 7-8 minutes; transfer to a bowl. Return the skillet to the heat; add the remaining chicken and repeat.
  4. Heat the remaining 1 tablespoon oil and add the onion; cook, stirring occasionally, until slightly softened, 3 minutes. Add the ginger and garlic; cook 1 minute. Stir in the sugar and curry paste; cook, stirring, 30 seconds. Pour in the coconut milk; bring to a simmer and cook until slightly thickened 3 minutes. Add the reserved pumpkin and chicken and cook until hot, 3 minutes. Remove from the heat and stir in the green onions, fish sauce, lime zest and salt. Serve over rice and sprinkled with peanuts.