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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 (1Â 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!
Hi Tieghan, looking through your 20 Cosy recipes I found this one. Having a nut allergic daughter I rarely make anything with nuts but I’m having a dinner party next month (kids not included!), and I’m looking for something that I can make in advance that will be delicious and look great too! I think this fits the bill, Im guessing the curry could be made a day ahead and re-heated gently on the hob? Haven’t cooked one of your dishes for a few days now and feeling like I’m missing out!
Hi Maxine! Yes, this will be so great! I hope everyone loves this recipe! Also, so glad you are loving my recipes!! xTieghan
This recipe is so incredibly delicious! The first time I made it in two batches, one as directed on the stove top and the other I decided to experiment and sous vide it. The stove top version was the definite winner! I used to hop between websites for inspiration but since discovering HBH it seems to be the only website to visit when I need some cooking inspiration. Thanks for the amazing recipes!
Thank you for trying them, Rachel! I am so glad they have turned out amazing for you! xTieghan
Hey! Would it be possible to sub almond butter instead of peanut butter?
Hi there! Almond butter will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
WOAH this was good. It’s sticky, rich, sweet, spicy, tart, acidic, fresh, bright — every part of my mouth was happy and it’s a total flavor explosion.
You guys, I’m telling you: run don’t walk to the kitchen and make this right the heck now.
Thank you so much Megan! I am so glad you loved this recipe! xTieghan
This is SO GOOD!!! I just made it last week and it is on the plan again this week! Yum! And it looks beautiful! Thanks for the recipe!
Thank you!
This was PHENOMENAL! Seriously one of the best things I’ve ever made, and eaten. Even my mildly picky 7 year old loved it! Followed the recipe to the T. Thank you!
That is amazing!! Thank you so much Mandy, I am thrilled you loved this!
Hey there! did u use the whole can of coconut milk? is that what u mean by 14?
is that not too liquidy? I’m doing this using 2 chicken breasts (230 grams total) so should I use half of the can?
Thanks!! was delicious I already did it once but went terribly wrong with the milk
Hi! Yes, the whole can. Yes, I would use half the can and then add more as needed since you are using 2 breast. Let me know if you have questions. Hope you love this recipe!
Any recommendations for making vegeterian? Maybe chickpeas, tofu,asparagus,carrots?
I think using chickpeas + extra veggies is a great idea! I’d use 1 can of drained chickpeas and and extra 1 cup of veggies. Hope you love this!
Made this for dinner tonight and it was soooo good! The peanut butter is such a good idea. Thank you for the recipe!
So happy you like it Heidi! Thank you.
Can I use dried pomegranate?
Yes, that will be great! 🙂
Hi- This recipe looks amazing! We do a potluck share at work and would love to find a way to share this with staff. Any suggestions? Could it be cooked the night before and kept warm in a croc pot? :S Thanks!
Hey Monica!! Yes, you can make this the night before and then just warm in the crockpot. I think that will be great! let me know if you have questions. Thanks!!
HUGE favorite in my house, this is one of our regulars. The pumpkin, curry, peanut butter, and sweet chilli sauce pair incredibly well, and even though the ingredient list is a little daunting, it comes together quickly. A must try!
Thank you!
I made this tonight and it was so so so good. I realized, when i want to cook i just choose something from your recipes and no worries:-)…Thank you so much
YES!! So happy you loved this, THANK YOU! Have a great weekend!
I made this tonight and it was awesome! I can’t wait to make more of your recipes. You are truly uniquely talented. I also will buy the cookbook! Keep these recipes coming! Wow!!!
I’ve recently discovered your recipes and have made 4 – all delicious! I love the flavours that you use together, unique and amazing! This one has become the household favourite, thanks for sharing and can’t wait to try more.
Thank you so much for these kind words, Rebecca! I am flattered! Hope you continue to love everything you try!