Coconut Curry Pumpkin Chicken

Coconut Curry Pumpkin Chicken


"I was trying to recreate the delicious Curry Coconut Pumpkin Chicken dish that is seasonal at Thai Restaurants. I thought that this was a decent attempt. Hope that you enjoy it too."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Heat coconut oil in a cast iron pot at medium low and add onion and garlic. Cook until onions are transparent
  2. Add chicken broth and all seasonings, bring to a boil. Cover and cook 10 to 15 minutes. Mixture should fragrant.
  3. Lower temperature to medium-low and add pumpkin and coconut milk. Allow to cook until pumpkin is tender. Add zucchini and red bell pepper.
  4. Cook chicken separately with a dash of olive oil.
  5. Add cooked chicken to the mixture and allow to cook another 10 minutes or until ready.
  6. Serve as soup or over rice.


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