Get the recipe for a simple Chicken Pumpkin Thai Curry that's gluten-free, paleo and whole30-friendly. It's flavorful, warming and filling. Makes a healthy, quick weeknight dinner that will fill you up but not weigh you down. | StupidEasyPaleo.com

Chicken Pumpkin Thai Curry

Chicken Pumpkin Thai Curry will wow your tastebuds even for a quick weeknight dinner.

Get the recipe for a simple Chicken Pumpkin Thai Curry that's Paleo and Whole30-friendly. It's flavorful, warming and filling! | StupidEasyPaleo.com

Lately, I’ve been reminiscing about my trip to Thailand last year, and with fall officially approaching, my mind started to dream about making a Chicken Pumpkin Thai Curry Recipe to bring the flavors back into my kitchen.

What If You Don’t Have Pumpkin?

While you can certainly use a sweet pumpkin in this curry, it may be easier to find and use butternut, kabocha, or any other hard squash. No need to stress, just find what’s most available to you and use it.

Get the recipe for a simple Chicken Pumpkin Thai Curry that's Paleo and Whole30-friendly. It's flavorful, warming and filling! | StupidEasyPaleo.com

What To Serve This Chicken Pumpkin Thai Curry With

Try this curry spooned generously over cauliflower rice or steamed veggies. (Or, if you’re on Team White Rice, you could serve this Chicken Pumpkin Thai Curry over that. I’m not here to be the paleo police, wink wink.)

Is This Chicken Pumpkin Thai Curry Spicy?

This is a very mild curry, so if you like it medium or spicy, I suggest adding some sliced bird’s eye chilis or other hot red chilies to taste.

Get the recipe for a simple Chicken Pumpkin Thai Curry that's Paleo and Whole30-friendly. It's flavorful, warming and filling! | StupidEasyPaleo.com

Get the recipe for a simple Chicken Pumpkin Thai Curry that's gluten-free, paleo and whole30-friendly. It's flavorful, warming and filling. Makes a healthy, quick weeknight dinner that will fill you up but not weigh you down. | StupidEasyPaleo.com

Chicken Pumpkin Thai Curry (Paleo, Gluten-Free)

Course: Main Course
Cuisine: Chicken, Gluten-Free, Paleo, Whole30
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 445 kcal
Author: Steph Gaudreau

Get the recipe for a simple Chicken Pumpkin Thai Curry that's gluten-free, paleo and whole30-friendly. It's flavorful, warming and filling. Makes a healthy, quick weeknight dinner that will fill you up but not weigh you down.

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Ingredients

  • 6 cloves garlic peeled
  • 2 shallots peeled and chopped
  • 1 inch fresh ginger peeled and chopped
  • 2 inches lemongrass sliced finely
  • 1 tbsp coconut oil
  • 2 tbsp red curry paste
  • 14 oz coconut milk full-fat
  • 1 tsp fish sauce
  • 1 lb sweet pumpkin or butternut squash or other hard squash, peeled, seeded and diced
  • 1 lb chicken breast or boneless thigh meat, diced
  • Limes and Thai basil or cilantro for garnish

Instructions

  1. Start by making the aromatic base. In a food processor, combine the garlic, shallots, ginger, and lemongrass. Pulse to start breaking down the aromatics into very fine pieces. Add 1 tablespoon of water to get everything moving. You may need to add another 1-3 teaspoons of water beyond that to end up with a paste. Be sure to scrape down the sides of the food processor so you get all the bits. (A mini food processor will work best but you can do it in a normal-sized one as well.) You can also do this job with a mortar and pestle, but it’ll take you some time to grind it all down. Reserve 3 tablespoons (about half) of this mixture for the recipe and refrigerate or freeze the other half for the next time you make a Thai curry.
  2. In a large pot over medium-high heat, add 1 tablespoon coconut oil. Once it starts to shimmer, add 3 tablespoons of the aromatic base from above and 2 tablespoons red curry paste. Stir and cook this with the oil until it starts to smell amazing, about 30 seconds.
  3. Then, add the squash or pumpkin, coconut milk and fish sauce. Bring the coconut milk to a boil, then reduce to a simmer. Cook the squash just until tender, 8 to 10 minutes. Then, add the chicken and cook 5 more minutes or until it’s no longer pink and cooked through.
  4. Garnish with lime wedges and sliced Thai basil or cilantro.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Chicken Pumpkin Thai Curry (Paleo, Gluten-Free)
Amount Per Serving
Calories 445 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 24g120%
Cholesterol 72mg24%
Sodium 268mg11%
Potassium 1143mg33%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 8g9%
Protein 28g56%
Vitamin A 10870IU217%
Vitamin C 17.4mg21%
Calcium 69mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Have a question about this Chicken Pumpkin Thai Curry? Leave it in the comments below!

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Get the recipe for a simple Chicken Pumpkin Thai Curry that's gluten-free, paleo and whole30-friendly. It's flavorful, warming and filling. Makes a healthy, quick weeknight dinner that will fill you up but not weigh you down. | StupidEasyPaleo.com

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30 Responses

  1. I want to make this! Sadly I can’t find fish sauce without suger in Norway, and Im doing whole30. Is there anything I can substitute it with?

  2. This was really good and easy to make. I would like the spice to be stronger. What can I do without destroying the balance?

  3. I made this last night. But, I had to substitute sweet potato for the squash because I was out of squash. And, I substituted fish sauce with anchovy paste because I was out of it as well. IT WAS ABSOLUTELY DELICIOUS! Thank you for the recipe, I have definitely added it to the rotation of Whole 30 meals that I cook. My husband loved it as well.

  4. Very tasty! I just made it and added a little more fish sauce and chili paste to make the tastes stronger. I also added some zucchini for color and I also used sweet potato instead of pumpkin or squash. (It was all I had) My only issue is that it cooks up a little thin. I didn’t want to boil it longer to evaporate some of the liquid…so I just ate it thin!

    1. Glad you liked it! One thing to note is that zucchini are packed with moisture which could have made it thinner 🙂

  5. I can’t find lemon grass easy in my neck of the woods, but DO have lemongrass essential oil… Can I use this as a sub, and if so how much do I use?

    1. Hi Carrie…just skip it. I can’t recommend that you use essential oils internally since they vary so widely.

  6. Interesting recipe! I’m usually busy from work and when I arrive at home, I have so much little time to prepare and cook but reading this makes me excited to try it out! Thanks for sharing.

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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