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Could there be anything more autumn like than a cozy pumpkin curry??

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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!

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

And yes, I think Monday’s need cozy… not salads… unless they come with a grilled cheese (1 and 2), just sayin.

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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.

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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.

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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.

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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.

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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.
View Recipe Comments

Thai Peanut Chicken and Pumpkin Curry w/Sticky Pomegranate Rice | halfbakedharvest.com @hbharvest

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

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Comments

  1. You are amazing!! I made this tonight and it was absolutely delicious. I don’t think I realized just how great pumpkin could be in a savoury dish until now. I hope you come out with a cookbook one day!

  2. I was searching for a pumpkin curry recipe when I found this. RAVE reviews from family and friends! I grated some jaggery into the rice, used a little less molasses, roasted my pumpkin before adding it in….and simmered for an afternoon……so good! I am going to try subbing chickpeas for the chicken tomorrow. Thanks for this recipe!

  3. I made this tonight and it was absolutely amazing! I didn’t have hot curry powder, just regular, so I put in a couple tablespoons of sririacha. It worked great! Thanks for the awesome recipe!

  4. Our cooking club used this recipe for the pumpkin curry as a dipping sauce for a naan appetizer board and we absolutely LOVED it!!! The pumpkin is such a great pairing with the curry 🙂

  5. Cooked this today and WOW was it terrific. You’re brilliant. I had difficulty finding coconut oil (live overseas) so I cooked the chicken in olive oil.

  6. Oh wow! I haven’t been that excited about a recipe in a while. I might have to make this tonight because it’s all I can think about! 🙂

  7. One more question. Do the pumpkin chunks cook down into the sauce or are they supposed to hold their shape? Thanks for delicious idea.

    1. They cook down a little into the sauce, but they are generally supposed to hold their shape. Hope you love this!

  8. Made this for dinner last night and the sauce is soooo good. Used butternut squash instead of pumpkin and added sugar snap peas (needed to use them up) for color and more crunch. The sauce would be fantastic using tofu or tempeh. Also used hot curry powder…1/4 tsp….and it was nice and spicy! Thanks for all your great recipes!!

  9. Made this tonight. It is unbelievable. Such unique and amazing flavour combos. 11/10!
    Thanks for the fantastic recipe.. AS ALWAYS. You rock!!

    1. Thanks Erin! I think almond milk might work, but whole milk maybe better.
      Hope you love this and please let me know if you have anymore questions. Enjoy!