As predictably as ever, Monday has rolled around again and we are all expected to endure it. Let’s try to make the most of it, shall we? How about a delicious pumpkin chicken curry?
Let’s talk about the delicious flavors happening in this dish. It’s got peanut butter in it for one thing!
I don’t know about you but I could probably live on peanut butter, if that were possible, and peanut butter for dinner is one of my faves!
Then you have the curry and the pumpkin going on and they play so well together, especially with all of the veggies. Plus, lots of cilantro, (which I seem to be adding to everything recently.)
Then you serve it on the coconut ginger rice and it has so much flavor! You can’t stop eating it and when you finish you basically lick the bowl clean and possibly even tear up a little bit.
All I’m trying to say is that this is well worth its sizeable ingredient list. You have to try this one!
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Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
A delicious autumn time curry with pumpkin, chicken, and peanut butter.
Ingredients
Chicken Curry:
- 2 lb (900 g) boneless skinless chicken breast, cut into bite size cubes
- 2 tbsp (30 ml) coconut or olive oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1/2 head cauliflower flowerets
- 1 large zucchini, thinly sliced
- 1 cup (240 ml) chicken broth (or water)
- 1 1/2 cups (360 ml) pumpkin puree
- 3 cups (720 ml) cooked garbanzo beans
- 1/4 cup (60 ml) peanut butter
- 1 bunch fresh cilantro
- 2 tbsp (30 ml) soy sauce
- 2 tsp tamarind paste
- 1 tsp cinnamon
- 1/4 tsp paprika
- 1 tbsp curry powder
- 1 1/2 tsp cumin
- salt & pepper
- peanuts and extra cilantro for topping
Coconut Rice:
- 4 cups (960 ml) uncooked brown rice
- 8 cups (1.9 L) water
- 1 (14 oz) (400 g) can coconut milk
- 1 inch piece of ginger root
- 1 tsp salt, plus more to taste
Instructions
- Bring 8 cups of water to a boil in a large pot. Add rice and ginger piece, cover, and reduce heat to simmer. Cook for about 25 minutes until most of the water is absorbed.
- Add coconut milk and 1 tsp salt and continue cooking covered until all of the liquid is absorbed and rice is al dente.
Chicken Curry:
- While the rice is cooking, add oil and chicken to a large saute pan over low heat and cook until chicken is completely done. Pour onto separate plate and cover to keep it from drying out.
- Add onion, garlic, and cauliflower to pan and cook for about 5 minutes over medium high heat. Add zucchini and continue cooking until cauliflower is softened.
- Pour in chicken broth and add soy sauce, tamarind, cilantro, pumpkin puree, and garbonzo beans then cover and simmer for about 15 minutes until sauce begins to thicken. Add peanut butter and spices then remove from heat. Stir in chicken and salt and pepper to taste.
- Serve hot over rice topped with cilantro and peanuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490
If You Liked This Recipe, You’ll Love These
- Thai Peanut Chicken Stir-Fry
- Mujadara Recipe: Middle Eastern Lentils and Rice
- Slow Cooker Chicken Enchilada Soup
- Southwest Chicken Power Bowl
Frequently Asked Questions
Why does this curry include peanut butter?
The article calls out peanut butter as one of the key flavor elements, noting that it pairs exceptionally well with the pumpkin and curry spices. The recipe uses ¼ cup (60 ml) of peanut butter, stirred in during the last stage of cooking after the sauce has thickened.
How does the coconut ginger rice work?
The rice is cooked with 8 cups of water and a 1-inch piece of ginger root for about 25 minutes until most water is absorbed, then a full 14 oz can of coconut milk plus 1 tsp salt are added and cooking continues covered until all liquid is absorbed and the rice is al dente.
What is tamarind paste and why is it in this recipe?
Tamarind paste is a tart, fruity concentrate made from tamarind pods, common in Southeast Asian and Indian cooking. The recipe uses 2 tsp to balance the richness of the pumpkin puree and peanut butter with a sour note; it’s often found in the Asian or international aisle of grocery stores.
