Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice.

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.

4.60 from 44 votes

6 Servings

by Tieghan Gerard

calories 649kcal

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Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

This curry is healthy, but cozy and there is pumpkin, pomegranates and naan for dipping. What could be better? 

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Ingredients 

1x2x3x

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.

Nutrition

Serving: 4g | Calories: 649kcal | Carbohydrates: 61g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 50mg | Sodium: 599mg | Potassium: 882mg | Fiber: 5g | Sugar: 17g | Vitamin A: 4970IU | Vitamin C: 14.3mg | Calcium: 81mg | Iron: 3.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Isn’t it pretty?? Those colors! It’s fall in a bowl!