Thai Red Chicken Curry With Pumpkin, Walnut & Pomegranate

4 Serving
1 hr 15 min

A twist on a classic Thai curry recipe to celebrate the flavours of this season. Tender pumpkin is cooked in an aromatic coconut broth and taken to the next level with wilted spinach, toasted walnuts and juicy pomegranate seeds.

This dish is as delicious to the eye as it is to the tongue. All of the wonderful colours come together to celebrate the flavours of the season in a twist on a classic Thai curry dish.

Bursts of juicy pomegranate seeds cut through the rich coconut milk and aromatic spices.

This dish is great served on its own or with a small portion of fragrant jasmine rice.

Thai Red Chicken Curry With Pumpkin, Walnut & Pomegranate

Recipe details

  • 4  Serving
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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For the Curry Paste

  • 10 dried red chillies
  • 1 red onion, peeled & roughly chopped
  • 6 cloves garlic, peeled & roughly chopped
  • 2.5 inches ginger, peeled & roughly chopped
  • 2 stalks lemongrass, outer leaves removed and white part chopped
  • Zest of 1 lime
  • Handful coriander stalks
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp white pepper

For the Curry

  • 1 small pumpkin, peeled and cut into 1 inch chunks
  • 2 chicken breasts, diced
  • Spray oil or 1 tbsp oil
  • 100g walnut halves
  • 100g of the curry paste
  • 400ml coconut milk
  • 350ml chicken stock
  • 1 tbsp smooth peanut butter
  • 1 tbsp fish sauce
  • 100g baby leaf spinach
  • Juice of 1 lime
  • Handful of pomegranate seeds, to garnish


For the Curry Paste

Soak the dried chillies in warm water for 25 mins, then remove from the water and roughly chop.
Place the chillies and the remaining curry paste ingredients in a blender, along with 3 tbsps of the water from the chillies and blitz to a smooth paste.

For the Curry

Heat a large wok until hot and add the walnuts. Gently toast over a medium heat until fragrant, then remove and set aside.
Add the oil to the wok, followed by the pumpkin and chicken. Stir fry until the chicken is sealed and the pumpkin is lightly coloured on the outside. Remove and set aside.
Add your paste to the wok and turn the heat to low. Leave the paste to simmer for 2 mins or until fragrant.
Add the coconut milk, peanut butter, stock & fish sauce and whisk to a smooth sauce.
Bring the sauce to a boil then reduce the heat to a medium-low and add the chicken and pumpkin.
Leave to simmer for 20 mins until the pumpkin is tender.
Add the spinach then remove the wok from the heat. Stir in the spinach until it has wilted.
Squeeze over the lime juice, then serve into individual bowls.
Garnish with the toasted walnuts & pomegranate seeds.


  • For a meatless option, this would be great even without the chicken. If you're vegetarian, you could even substitute the fish sauce for a tsp salt and the chicken stock for vegetable stock.
  • The curry paste recipe will make around 200g paste, so you can freeze half for the next time you want to whip up a quick red curry!

Amy Massey
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