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Could there be anything more autumn like than a cozy pumpkin curry??
Ahh, probably, but who cares, this is pretty stickin autumn like and I love it.
It’s healthy, but cozy and um there is pumpkin, pomegranates and naan (naan is the best) for dipping. What could be better? And on a Monday? Yes, please!
And yes, I think Monday’s need cozy… not salads… unless they come with a grilled cheese (1 and 2), just sayin.
So you know how weekends are for rest? Well, lately weekend days and weekdays are looking all too similar around here. It’s not really a bad thing… until it’s seven o’clock on Saturday night and I am still in the kitchen looking at a pile of dirty dishes, my feet hurt, I am not feeling so good because I have to re-make a recipe for the third day in a row and I am kind of freaking out inside because not only have I signed off on my cabinets and counter tops, but I just COLORED my concrete floors! I am honestly so unsure about all three decisions.
Like I am now thinking I want to go in a different direction with everything. YIKES. Please tell me that this is normal? That everyone who remodels anything goes through this phase? Overthinks everything? It can’t be just me, can it?
Err, it can really be a problem. I am the world’s biggest over-thinker.
I think the barn stuff is stressing me out because these decisions are permanent. Or well, permanent for a while at least, and my crazy, insane mind is constantly saying “I don’t know, I don’t know”. It’s just that decisions, especially big ones, are the worst. Normally, I can brush things off pretty easily and focus on what needs to get done, but I think it’s affecting my work in the kitchen these days. For example over the last three days, everything I have made, while it did taste good (few at least I am not making gross food), did not come out lookin so pretty. Yeah, not pretty at all! And I tried, I tried so hard to pretty them up, but basically I think (and hope) I am just in one of those little “ruts” where things go south for a few days. I have no doubt that things will turn around soon (ok, I have a little doubt), but UGH. I can deal with it though (right?) and hey, I am still pretty freaking excited, and totally grateful, for everything going on in my life right now. As my dad says, I just like to complain a little.
Whatever.
Anyway, this curry. Let’s talk about it, and the fact that I actually think this is pretty food!! YEAH!
FYI, I never think anything I make is pretty, so this is kind of a big deal. And clearly I made this before my little “rut” started, but I think either way, this will always be pretty. It’s those darn pomegranates. I am addicted. Seriously, I am.
This curry is all things fall, and comfort, and HEALTH. And there is peanut chicken involved. Anything involving peanut chicken is always a winner in my book. There is also some sweet pumpkin. I am really enjoying pumpkin savory recipes. They lend such a great flavor and texture to dishes. Loving it.
But the rice? Oh I love the rice too. It’s slightly sweet, super sticky and perfect for soaking up all the creamy curry. Oh, oh, and the naan is so good for that too. Can’t forget that naan.
Finally, this curry is SO easy. The hardest part is chopping up that pumpkin, which I am not going to lie, is kind of tricky. My best tip is a very sharp knife and a stable cutting board. I like using fresh pumpkin chunks over the canned stuffed. I think the flavor is just so much better, and I like the chunks. They add great texture.
Other than the pumpkin though, this Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice (whoo) is simple, super quick and no fuss. Hooray!
Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice.
Servings: 6 Servings
Calories Per Serving: 649 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sticky Pomegranate Rice
- 1 cup uncooked jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1-2 tablespoons molasses
- arils from one pomegranate
- salt and pepper to taste
Curry
- 1 pound boneless skinless chicken breast cut into bite size cubes
- 2 tablespoons coconut oil
- pinch of salt + pepper
- 2 1/2 cups fresh pumpkin cubed, or 1 cup canned pumpkin*
- 1 (14 ounce) can coconut milk
- 1/4 cup sweet thai chili sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger grated
- 2 teaspoons curry powder I like to use spicy curry powder
- 1/4 cup fresh cilantro chopped
- the juice of 1 lime
- 1/3 cup roasted peanuts chopped
- fresh [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] for serving
Instructions
Sticky Pomegranate Rice
- Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork. When ready to eat, drizzle in 1-2 tablespoons molasses plus all the pomegranate arils. *Once the pomegranate arils are added, the rice should be eaten right away. Also, rice can cook differently for everyone, this is just what works for me.
Curry
- While the rice is cooking, make the curry. Heat a large skillet over medium-high heat and add the coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked throughout, about 5-10 minutes. Add the pumpkin, saute 2 minutes.
- To the skillet add the coconut milk, sweet that chili sauce, peanut butter, soy sauce, thai red curry paste, ginger and curry powder. Stir to combine, bring the mixture to a boil, cook 8-10 minutes or until the sauce thickens slightly. Remove from the heat and stir in the cilantro and lime juice.
- Serve the curry over the rice. Add a sprinkle of chopped peanuts and a handful of fresh pomegranate arils. Eat with Naan!
Notes
*If using canned pumpkin, just stir it in with the coconut milk. You may need to add extra coconut milk to thin the sauce a bit.
Isn’t it pretty?? Those colors! It’s fall in a bowl!
Been making this for a few years now over here in the UK. Manage to get canned pumpkin (imported from US – not a staple over here!) and absolutely love this recipe. Served with home made naan – what’s not to love?
Hey Spencer,
Wow, that’s pretty awesome!! Thanks for going through all the effort to make this recipe so often! Happy Weekend! xx
Wow!! was so amazing. Left out the pomegranate just for time, but next time I want to try it with. I also can’t do too spicy so i added a tinge less of the red curry paste but still had great flavor and wasn’t very spicy. So sooo good.
Hey Joan,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
Do you remove the pumpkin skin? Do you roast the pumpkin before adding to this recipe?
Thanks,
Hi Kimberly,
The pumpkin is fresh and cubed, yes you will want to remove the skin for this recipe. I hope you love the dish! xx
I made this tonight and it was very good and packed with flavor. I did substitute the red chili paste for sriracha 1:1. I also used medium (yellow) curry powder, and I’d put the dish at a mild to medium spice level overall. Mine also appears much creamier than the photos. It’s a very saucy dish, so I suggest upping the chicken to 1.5 lbs. I didn’t make the coconut rice this time just to simplify my evening, but I might try it next time. Definitely a dish I’ll be making again.
Hey Anne,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Is this recipe really spicy? If so, what can be done to lower the heat?
Hey Linda,
This recipe is really mild. I hope you love the dish, please let me know if you give it a try! xTieghan
Filling and perfect taste. 🙂
Thank you so much Alyssa! xTieghan
Made this last night for a small dinner gathering…..everyone LOVED it!!! Perfect recipe to add into the cold weather meal list. Paired the meal with a Thai chopped spinach salad. Craving warming spices/foods lately and obsessed with your recipes! Thank you!!
Hi Danielle! I am really glad this recipe turned out so well for you all! Thank you so much for trying it! xTieghan
This is the perfect autumnal comfort food. It was eXACTLY what I needed tonite!
Amazing! I am really glad you enjoyed this Heidi! Thank you so much! xTieghan
I’ve been making this recipe for years now. I rarely ever leave blog comments, but of all the recipes I’ve tried, this is in my top 5. It’s been perfect every time.
I made a freezer meal batch of this for myself years ago after my second child, and have taken it to other new moms with rave reviews. It is easy, delicious, freezes well, reheats well, my kids love it, and it consistently comes out great. Thank you for this, truly. ❤️
That is so amazing to hear! Thank you for trying this one, Amanda! I am really glad you all love it! Thank you! xTieghan
Made this last night(minus the cilantro) with some home made roti absolutely delicious and will be on rotation in our house. Thank you so much for sharing this beautiful recipe
Thank you for trying this Miranda! I am so glad it turned out well for you! xTieghan
This recipe is fantastic! All leftovers were gone in a snap. I do have a question though, I want to make it again, this time for a friend who is vegan and allergic to cilantro. It’s easy enough to substitute fake chicken or tofu as the meat, but do you think leaving out the cilantro will impact the flavor too much?
Hi Cora! No, you can easily use basil or parsley if you want! I hope you all love this recipe! xTieghan