The Great Pumpkin King
The poor pumpkin. Plucked from the patch and carved with great joy, only to be left on the porch a bit too long before its soggy remains finally get tossed in the compost. Despite this cruel treatment, pumpkins are really the king of all squash. Easy to grow, and even easier to cook and eat—we’re talking edible pumpkins here, not ornamental ones!—sugar pie pumpkins are the not-so-secret, sweetly savory ingredient in our easy chicken curry recipe.
Say Hello to the Chicken Curry of Your (Thai-Takeout) Dreams
True story: Thai curry from our favorite restaurant is pretty much our greatest delivery expense. Well, it WAS—until we developed this Thai coconut chicken curry. It’s a simple recipe with big flavor that warms and comforts from the inside out. Here’s what you’ll need:
- Cubed pumpkin
- Boneless, skinless chicken breast
- Jarred red curry paste. We put this stuff in EVERYTHING and we have no regrets.
- Coconut milk—full fat is our fave, but light coconut milk is OK in a pinch. The curry won’t be nearly as creamy as it would be with full-fat—consider yourself warned!
- Fresh veggies give this easy Crock-Pot curry a nice textural crunch.
Speaking of Pumpkin—What Kind of Pumpkins Can You Eat?
While those jack-o-lantern-type pumpkins technically are edible, they’re nothing compared to the creamy sweetness of pie pumpkins, which are bred especially for eating. Look for smallish ones (about four pounds) under the names Autumn Gold, Naked Bear, or sometimes simply labeled ‘Pie Pumpkins’. You can wash, roast and steam them just as you would any other squash. Not only are they delicious, but they’re also packed with vitamins A, B6, C, and E, calcium, magnesium, and loads of fiber. Our favorite use for this mighty little squash? Obviously this creamy, Thai-ish chicken pumpkin curry. All that said, yes, you can use canned pumpkin in a pinch. It won’t be quite as delicious, but it’s an option.
How to Make Our Chicken Curry Recipe:
Homemade curry is easier than you think—especially when you break out that slow-cooker!
- Prep pumpkin: scoop out seeds (and save to salt and roast!), then cube with a super-sharp knife. You can leave the peel on!
- Add all ingredients to slow-cooker (really, it’s just that simple) and cook on high.
- After blending the pumpkin into the curry add the shredded chicken back to pot and stir in the fresh veggies for the last few minutes of cooking to help them stay nice and crisp.
- Serve the pumpkin curry in over-sized bowls. Because you’re going to want seconds, and that way you don’t have to get up.
Tools You’ll Need for This Pumpkin Chicken Curry:
Fluff up some rice and grab a fork. Our chicken curry with coconut milk is a cinch to pull together. Here’s what you’ll need:
Ready to Break Up With Take Out for Good?
Or maybe just for tonight? Check out these other takeout-inspired dishes we love: