Pumpkin is always fun to use in savoury dishes and I really enjoy using it with Thai flavours like in this Thai style curry! I start the curry out with a base of the red curry paste and add to that the standard ingredients for a Thai curry including the coconut milk, fish sauce, lime juice and sugar to create a nice balance of sweet, salty, spicy and sour. Up next is some peanut butter which is so amazingly good with both the red curry paste and the pumpkin and it makes the curry nice and creamy. The pumpkin comes in the forms of both pumpkin puree and diced pumpkin for maximum flavour and texture! This curry continues with the fall flavours using turkey as the meat adding pureed apples to the sauce and some dried cranberries just for the fun of it! This fall harvest Thai style peanut pumpkin turkey curry is the perfect way to enjoy the bounty of the harvest!
Pomegranate makes a nice addition!
Thai Peanut Pumpkin Turkey Curry
A fall harvest themed Thai style turkey curry with pumpkin, apple and cranberries!
- 1 tablespoon oil
- 1/4 cup red curry paste*
- 1 (14 ounce) can coconut milk
- 1 cup chicken broth
- 1 cup pumpkin puree
- 1 cup pureed apple (or apple sauce)
- 1/3 cup peanut butter
- 2 tablespoons lime juice (~1 lime)
- 2 tablespoons fish sauce
- 2 tablespoons palm or brown sugar
- 1 pound turkey (or chicken), cut into bite sized pieces
- 4 cups pumpkin, cut into 1 inch cubes
- 1 red pepper, cut into bite sized pieces
- 1/4 cup dried cranberries
- 1 cup peas
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, coarsely chopped
- Heat the oil in a pan over medium-high heat, add the curry paste and cook until fragrant, about a minute.
- Add the coconut milk, chicken broth, pumpkin puree, peanut butter, lime juice, fish sauce, sugar, pumpkin and turkey and simmer until the pumpkin is tender and the turkey is cooked, about 10-15 minutes.
- Add the red pepper and cranberries and simmer until the pepper is tender, about 5 minutes before mixing in the peas and cilantro and removing from the heat.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 2 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Note: Different curry pastes have different concentrations so use what yours recommends as a starting place.
Option: Instead of browning the turkey, simmer it with the pumpkin to cook it and save some time.
Option: Use leftover cooked turkey!
Option: Replace the peanut butter and peanuts with pecan butter and pecans to make it more festive!
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Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes