Asian, Chicken

Pumpkin, Cauliflower and Chicken Curry


Pumpkin, Cauliflower and Chicken Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 3 tbsps red curry paste
  • 1/2 cup water
  • 600 grams butternut pumpkin, seeded, peeled, cut into 3 cm pieces
  • 1/2 cauliflower, cut into florets
  • 1 cup frozen peas
  • 1 tin coconut milk
  • 2 whole skinless chicken breasts, cut into 3cm pieces
  • 4 bunches bok choy, wash, cut into small pieces
  • 1 whole red capscium, washed , cut into pieces


  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until onion softens. Add curry paste and cook for 1 minute or until aromatic. Add pumpkin, cauliflower and red capscium and water and bring to a simmer.
    pumpkin, cauli, chicken red curry
  • Add coconut milk and chicken pieces to pan. Cook for 15 minutes or until chicken and vegetables are tender. Add peas and bok choy in the last 5 minutes. Just cook until bok choy is wilted. Serve in bowls with rice or naan bread. The recipe for naan bread can be found in the recipes index.
    plain naan

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