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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Thai Peanut Pumpkin Turkey Curry

[heart_this] · Oct 28, 2015 · 10 Comments

Thai Peanut Pumpkin Turkey Curry

A fall harvest themed Thai style turkey curry with pumpkin, apple and cranberries!

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!

Thai Peanut Pumpkin Turkey Curry
Thai Peanut Pumpkin Turkey Curry
Thai Peanut Pumpkin Turkey Curry
Pomegranate makes a nice addition!

Thai Peanut Pumpkin Turkey Curry

Thai Peanut Pumpkin Turkey Curry
Thai Peanut Pumpkin Turkey Curry

Thai Peanut Pumpkin Turkey Curry

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A fall harvest themed Thai style turkey curry with pumpkin, apple and cranberries!

ingredients
  • 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
directions
  1. Heat the oil in a pan over medium-high heat, add the curry paste and cook until fragrant, about a minute.
  2. 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.
  3. 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!
Nutrition Facts: Calories 388, Fat 15.3g (Saturated 5.3g, Trans 0), Cholesterol 47mg, Sodium 1141mg, Carbs 36.3g (Fiber 11g, Sugars 15.6g), Protein 30.1g

Nutrition by: Nutritional facts powered by Edamam
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Chicken, Curry, Food, Gluten-free, Main Course, One-Pan, One-Pot, Pumpkin, Recipe, Stew, Thai, Turkey

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Reader Interactions

Comments

  1. Gaby Dalkin says

    October 29, 2015 at 3:58 am

    Definitely want to try this pumpkin and curry combo!!

    Reply
  2. Maria says

    October 29, 2015 at 4:35 am

    I love pumpkin in savory dishes!

    Reply
  3. Tom Sproull says

    October 29, 2015 at 12:57 pm

    Nothing satisfies like pumpkin and it's so stinkin good for you! And I love the pomegranate arils on top. Wife had me doing up the poms last night, 2 hours work of work (we don't like the water method of de-seeding cause they loose their flavor). Pictures have stunning visual appeal. Nice.
    http://www.raiseyourgarden.com

    Reply
  4. Unknown says

    October 29, 2015 at 5:24 pm

    What kind of turkey do you suggest? Ground? Or roasted/shredded?

    Reply
  5. Heather (Delicious Not Gorgeous) says

    October 29, 2015 at 9:42 pm

    this sounds so unique! never would have thought to use pumpkin butter or pb or applesauce in a curry before. i do love sweeter curries though, so i have a feeling i'd like this one.

    Reply
  6. HipFoodie Mom says

    October 30, 2015 at 1:49 am

    Kevin, I love pumpkin in savory dishes as well and LOVE that you made an Asian dish!! love this curry!!!

    Reply
  7. Catherine Pflum says

    September 26, 2019 at 1:56 pm

    What type of pumpkin do you use?

    Reply
    • kevin says

      September 28, 2019 at 8:30 am

      I like pumpkin, butternut, or kabocha!

      Reply
  8. Beverly says

    November 2, 2021 at 4:50 pm

    Home run, Kevin! I just made this for supper and it is outstanding. I made two minor changes – I had a box of the Campbell’s Thai Chicken Broth so used a cup of it and then the remaining broth I used in my rice cooker to cook jasmine rice. I have an abundance of butternut squash at the moment so used that instead of pumpkin (I think they are pretty much interchangeable anyway!) I did the entire 1/4 cup of curry paste – no regrets here! We love the heat and it was just a nice heat, not a “blow the top of your head off” hot! Delish. Will definitely be making this again but I might double the chicken amount.

    Reply

Trackbacks

  1. The best peanut butter, according to dietitians and chefs - Summer Yule Nutrition says:
    October 6, 2019 at 4:41 pm

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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