Thai Red Chicken Curry with Roasted Pumpkin and Cauliflower

The perfect no-fuss, flavourful winter warmer.


1 Tbsp of good quality red curry paste (or make your own)
1 Tbsp coconut oil
Thumb sized piece of ginger (finely chopped or grated)
1 red onion (finely sliced)
400g of chicken (breast or thigh, cut into bite sized pieces)
400ml coconut cream
1 cup of water or stock (depending on the consistency you like)
1-2 Tbsp melted coconut oil for roasting vegetables
⅓ of a medium sized pumpkin (cut into bite sized pieces (skin removed)
½ a head of a large cauliflower (cut into bite sized florets)

  1. Preheat the oven to 200 degrees celsius (fan bake).
  2. Add the pumpkin and cauliflower to a large roasting tray and drizzle over the coconut oil. Roast for 20-30 minutes or so until the veggies start the crisp on the outside and are cooked through. 
  3. While the veggies are roasting, heat the coconut oil in a large saucepan over medium heat. Add the curry paste, red onion and ginger and cook for a few minutes until fragrant and the onions start to turn translucent.
  4. Add the chicken and cook until it’s starting to brown nicely on both sides. 
  5. Add the coconut cream and 1 cup of water and bring to a boil. Turn down the heat, pop the lid on and let it simmer for 15-20 minutes or so. 
  6. Remove the lid, turn up the heat and add the roast vegetables into the curry sauce. Allow to cook for five minutes so the sauce can reduce slightly. 
  7. Serve with some cooked rice and a spoonful of coconut yoghurt. 


This also makes a delicious veggie curry simply omit the chicken and use a tin of chickpeas instead.

If pumpkin is out of season, use  orange kumara instead.

More Recipes