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Thai Chicken Pumpkin Stew

Thai Chicken Pumpkin Stew

Thai Chicken Pumpkin Stew by

thai chicken pumpkin stew
I seriously don’t like to waste food so, what do to with half a can of pumpkin?  Give this delicious and easy Thai Chicken Pumpkin Stew a try!
Yield: 4

Thai Chicken Pumpkin Stew

Thai Chicken Pumpkin Stew by
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Thai Chicken Pumpkin Stew
  • 1 lb boneless skinless chicken breast, cut into 1 inch cubes
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1 14.5 oz canned pumpkin
  • 1 15oz can stewed tomatoes
  • 1 8oz can tomato sauce
  • 1/4 C creamy peanut butter
  • 1 C water
  • 1 tsp coriander
  • 1/2 tsp red pepper flakes
  • 1 Tbsp lemongrass, I used garden gourmet
  • 1/4 C cilantro or parsley chopped


  1. In a stock pot sprayed with cooking spray, cook chicken with garlic and salt for 4-5 minutes until lightly browned.
  2. Add water, pumpkin, stewed tomato, peanut butter, tomato sauce, coriander, red pepper flakes, lemon grass.
  3. Bring to boil and reduce to medium to simmer for 5 minutes.
  4. Serve topped with cilantro or parsley.

Thai Chicken Pumpkin Stew by

Thai Chicken Pumpkin Stew… is super simple to throw together and with that pumpkin-creaminess plus a touch of Thai, it makes a tasty supper 🙂

Well, it’s time to deck the halls around this place now that Thanksgiving is over… guess that’s what my busy Saturday will have me doing.  I hope you all have a nice Saturday too!



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Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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