Name: Thai Yellow Chicken Pumpkin Curry
Total time: 1 hour 50 minutes total (25 minutes prep, 25 minutes cook), as stated on Bobbie's card
Yield: Serves 8–10
Ingredients: 1 cup jasmine rice (200 g); 1 cup canned coconut milk (240 ml); 1 cup water (240 ml); 1 tbsp salted butter or ghee; Arils from 1 pomegranate (about 1 cup); ¼ tsp salt (optional); 2 tbsp salted butter or ghee; 2 lb (900 g) chicken breasts or tenders, cut into 1-inch pieces; 1 yellow onion, chopped (1 cup); 2 tbsp Thai red curry paste; 2 tbsp yellow curry powder; 2 cups canned full-fat coconut milk (480 ml); 1 cup canned pumpkin purée (240 g); 2 tsp fish sauce or tamari; ⅓ cup water (80 ml); ¼ cup fresh cilantro, chopped (plus extra for garnish); ⅓ cup roasted cashews, chopped (plus extra for garnish); Salt and black pepper to taste; 4 tbsp salted butter or ghee; 3–4 cloves garlic, finely chopped; 1–2 tsp chili flakes (adjust to taste); Pinch of salt; 2¼ cups all-purpose flour (280 g); 1 tsp salt; 1 tsp sugar; 1 tbsp active dry yeast; ¾ cup warm milk (180 ml); ¼ cup plain yogurt (60 g); 2 tbsp olive oil or melted butter (plus more for brushing); Minced garlic and chopped cilantro for topping (optional)

Creamy chicken and pumpkin curry with sticky pomegranate rice, spicy garlic butter and optional homemade naan.

Serving size on the card: one bowl (about 1½ cups curry with ¾ cup rice), serves 8–10. The card's stated total includes more time than its prep and cook headings; the optional naan requires a 1-hour rise. Bobbie's tips: use full-fat coconut milk for the richest sauce; don't skip the pumpkin purée; adjust the curry paste and chili flakes to your spice level; chicken thighs work too; omit chili flakes for a milder version. Variations: swap chicken for shrimp, tofu or chickpeas; add spinach, bell peppers or butternut squash; use brown rice or cauliflower rice; top with toasted coconut, lime wedges or fresh basil. Storage: curry keeps refrigerated in an airtight container up to 4 days or frozen up to 3 months. Rice keeps separately refrigerated up to 4 days or frozen up to 3 months. Naan keeps sealed at room temperature for 2 days or frozen up to 2 months; reheat in a skillet or oven.

Ingredients

Sticky pomegranate rice

1 cup jasmine rice (200 g)
1 cup canned coconut milk (240 ml)
1 cup water (240 ml)
1 tbsp salted butter or ghee
Arils from 1 pomegranate (about 1 cup)
¼ tsp salt (optional)

Thai pumpkin curry

2 tbsp salted butter or ghee
2 lb (900 g) chicken breasts or tenders, cut into 1-inch pieces
1 yellow onion, chopped (1 cup)
2 tbsp Thai red curry paste
2 tbsp yellow curry powder
2 cups canned full-fat coconut milk (480 ml)
1 cup canned pumpkin purée (240 g)
2 tsp fish sauce or tamari
⅓ cup water (80 ml)
¼ cup fresh cilantro, chopped (plus extra for garnish)
⅓ cup roasted cashews, chopped (plus extra for garnish)
Salt and black pepper to taste

Spicy garlic butter

4 tbsp salted butter or ghee
3–4 cloves garlic, finely chopped
1–2 tsp chili flakes (adjust to taste)
Pinch of salt

Homemade naan (optional but recommended)

2¼ cups all-purpose flour (280 g)
1 tsp salt
1 tsp sugar
1 tbsp active dry yeast
¾ cup warm milk (180 ml)
¼ cup plain yogurt (60 g)
2 tbsp olive oil or melted butter (plus more for brushing)
Minced garlic and chopped cilantro for topping (optional)

Method

1
Make the rice: rinse jasmine rice until the water runs clear. In a medium pot, add rice, coconut milk, water, butter and optional salt. Bring to a gentle boil, reduce heat to low, cover and cook for 10 minutes. Turn off the heat and let sit, covered, for 15–20 minutes. Fluff with a fork and gently fold in the pomegranate arils.
2
Cook the chicken: heat butter or ghee in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook for 5–7 minutes until lightly browned. Remove and set aside.
3
Sauté aromatics: in the same pan, add a little more butter if needed. Add onion and cook for 3–5 minutes until soft. Stir in Thai red curry paste and yellow curry powder. Cook for 2 minutes, stirring constantly, until fragrant.
4
Simmer the curry: return the chicken to the pan. Add coconut milk, pumpkin purée, fish sauce (or tamari) and water. Stir well and bring to a gentle simmer. Cover and simmer for 15–20 minutes, until the chicken is cooked through and the sauce has thickened. Stir in fresh cilantro and season with salt and pepper to taste.
5
Make garlic butter: in a small saucepan, melt butter over medium heat. Add garlic and cook for 1–2 minutes until golden and fragrant. Stir in chili flakes and a pinch of salt. Remove from heat and keep warm. Adjust chili flakes to your heat preference.
6
Make naan (optional): in a bowl, mix flour, salt, sugar and yeast. Add warm milk, yogurt and olive oil. Mix until a soft dough forms. Knead for 5–7 minutes. Cover and let rise for 1 hour, or until doubled. Divide into 8–10 pieces and roll into oval shapes. Cook in a hot skillet for 1–2 minutes per side until golden and puffed. Brush with butter and top with garlic and cilantro if desired.
7
Assemble and serve: spoon the sticky pomegranate rice into bowls. Ladle the warm pumpkin chicken curry over the rice. Top with roasted cashews, fresh cilantro and a drizzle of spicy garlic butter. Serve with warm naan on the side to scoop up the sauce.

From Bobbie's “Bobbie's Recipe Card 81”. Written up by Bobbie's Kitchen · Updated 26 October 2026

Thai Yellow Chicken Pumpkin Curry