• Prep Time: 25 minutes
  • Cooking Time: 30 minutes
  • Serves: 6 Serving

Pumpkin Coconut Fall Curry

  • Recipe Submitted by on

Category: Desserts, Fruit

 Ingredients List

  • 1 pound chicken breasts (2-3 breasts)
  • 3 tablespoons coconut oil (may substitute olive oil)
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 1/2 cups butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 Granny Smith apple, peeled and cubed
  • 1/2 red onion, diced
  • 1 15 oz. can pure pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14.5 oz. can quality coconut milk
  • 1 cup chicken broth
  • 1 small zucchini, peeled, sliced and quartered
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dry basil
  • 2 tablespoons lime juice
  • 1/2-1 teaspoon sriracha/Asian chili sauce
  • Garnish
  • 1/2 cup sweetened coconut flakes, more or less to liking
  • Cilantro
  • Freshly squeezed lime juice


1. Slice chicken across the grain into 1/8” strips (helps to partially freeze first). Heat 1 tablespoon coconut oil over medium high heat in a large saute pan. Add chicken and saute until browned, approximately 1 minute (does not need to be cooked all the way through). Remove chicken to a separate plate.

2. Heat an additional 2 tablespoons coconut oil over medium high heat in the same pan. Add red curry, ginger and garlic and saute for 30 seconds. Add squash, sweet potatoes, apple, pumpkin, onion, and season with 1 teaspoon salt and ¼ teaspoon pepper and continue to saute over medium high heat for 10 minutes.

3. Add coconut milk, chicken broth, zucchini, brown sugar, fish sauce, basil, and return the chicken back to the pan. Reduce heat to low, cover and simmer 15 -20 minutes or until squash and sweet potatoes are tender and flavors have melded. Stir in 2 tablespoons lime juice, taste and add sriracha, salt and pepper to taste.

4. While curry is simmering, toast coconut by spreading the coconut flakes onto a baking sheet in a single layer and bake at 350 degrees F until golden, approximately 5 minutes.

5. Serve pumpkin coconut curry over rice and top with toasted coconut, cilantro and freshly squeezed lime juice.

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