Description
Chicken and Pumpkin Thai Curry is a comforting, aromatic dish combining tender chicken, sweet pumpkin, and rich coconut milk with the bold flavors of Thai red curry. It’s a cozy, vibrant meal perfect for chilly nights.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed
- 2 tbsp red Thai curry paste
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- Fresh basil or cilantro (optional, for garnish)
- Lime wedges (for serving)
- Cooked jasmine rice (to serve)
Instructions
- Heat oil in a large skillet or pot over medium heat. Add chopped onion and sauté until soft.
- Add garlic and ginger and cook for another minute until fragrant.
- Stir in red curry paste and cook for 1–2 minutes to release the flavors.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add pumpkin cubes and bring to a gentle simmer. Cook for 15–20 minutes, until chicken is cooked through and pumpkin is tender.
- Taste and adjust seasoning as needed. Serve hot over jasmine rice, garnished with fresh herbs and lime wedges.
Notes
- Substitute pumpkin with butternut squash or sweet potatoes if needed.
- For a vegetarian version, use tofu and replace fish sauce with soy sauce.
- Use green or yellow curry paste for a flavor variation.
- Add greens like spinach or kale at the end for extra nutrition.
- Control spiciness by adjusting the amount of curry paste or adding fresh chili.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
