20 min active30 min total3 servings

Pumpkin Chicken Curry

This curry is enchanting, brimming with pumpkin, spice, and everything nice. Plus, it simmers up quickly, with a Thai-style red curry sauce and pre-cut chicken ready to drop in the pot.

Ingredients Included

  • Panang curry simmer sauce
  • Pumpkin or winter squash
  • Bell pepper
  • Lime
  • Cilantro
  • Cut chicken breast (see note below)
  • Cooked white rice

You'll Need

  • Soy sauce or fish sauce
Allergen Note: Contains fish, tree nuts.

Step 1

In a large saucepan over medium heat, combine the curry along with a splash of water and bring to a simmer.

Step 2

Meanwhile, cut the pumpkin in half and scoop out the seeds. Cut the flesh into about 2 cups of bite-size pieces, reserving the rest for another use. Add the squash to the curry and simmer until nearly tender when pierced with a fork, about 15 minutes.

Step 3

Meanwhile, seed and thinly slice the bell pepper. Cut half of the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.

Step 4

When the squash is ready, add the chicken and bell pepper and simmer until the chicken is firm and the pepper is tender-crisp, 5 minutes. Add the juice of ½ lime and season to taste with soy sauce, if necessary.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 6

Heap the rice in bowls, spoon the pumpkin chicken curry over, and scatter with the cilantro leaves. Serve warm, with the lime wedges for squeezing.

Note:

The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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