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Pumpkin and Thai Red Curry Chicken

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Pumpkin and Thai Red Curry Chicken
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  • Prep 10 min
  • Total 25 min
  • Servings 4
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It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
By Inspired Taste
Created Oct 14, 2012


  • 1 can (13.66 oz) lite coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup chopped onion
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon fish sauce
  • 1 tablespoon packed brown sugar
  • 1 cup frozen sweet peas
  • 2 cups cooked rice
  • 2 tablespoons sliced green onions (2 medium)
  • Sliced fresh jalapeño chile, if desired


  • 1
    In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
  • 2
    Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
  • 3
    Serve over rice; top with green onions and jalapeño slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this vegetarian, and substitute cubed butternut squash or cubed pumpkin for the chicken.
  • tip 2
    Add crunch to the top of this curry by adding chopped peanuts.


Nutrition Facts are not available for this recipe
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