Coconut Curry Pumpkin and Chicken over Basmati Rice

By Marge Perry & David Bonom
Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken.
  • Course: Entrée


  • boneless skinless chicken thighs
  • chopped green onions
  • coconut milk
  • dry roasted peanuts
  • fish sauce
  • garlic cloves
  • Grated zest of 1 lime
  • hot cooked basmati rice
  • Light brown sugar
  • medium onion
  • minced ginger
  • olive oil
  • Pumpkin
  • Salt
  • Thai red curry paste


  1. Preheat the oven to 450°
  2. Combine the pumpkin and 1 tablespoon of the oil in a large bowl. Arrange pumpkin on the prepared baking sheet in a single layer. Roast until the pumpkin is tender, 20-22 minutes. Remove from the oven and reserve.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add 1/2 of the chicken and cook until lightly browned and cooked through, 7-8 minutes
  4. Heat the remaining 1 tablespoon oil and add the onion