Creamy Pumpkin Curry with Chicken-Paleo

Creamy, sweet pumpkin is a delicious accompaniment to spicy Thai red curry. The rich pumpkin balances the curry to give the dish well-rounded flavor. It almost keeps getting better as leftovers the next day. Serve it alongside some cauliflower rice or Paleo pita bread for a hearty meal with bold flavor.


  1. 1 tbsp coconut oil
  2. 1 medium onion, thinly sliced
  3. 1 yellow bell pepper, thinly sliced
  4. 4 cloves garlic, minced
  5. 1 tsp salt
  6. 1 tbsp Thai red curry paste
  7. 1 1/3 cups coconut milk
  8. 1/3 cup pureed pumpkin
  9. 1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
  10. 1-2 tsp lime juice
  11. 1/4 cup cilantro, chopped
  12. 3 tbsp cashews, toasted


  1. Melt the coconut oil in a large pan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the bell pepper, garlic, and salt and stir to combine. Cook for an additional minute.
  2. Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and pumpkin puree and bring to a simmer. Add the chicken and simmer for 10-12 minutes, or until the chicken is cooked through. Add lime juice to taste. Sprinkle with cilantro and cashews to serve.


  1. Servings: 4
  2. Difficulty: Medium

By Rebecca Bohl (