Chicken and Pumpkin Thai Curry Recipe
Get ready to fall in love with a bowl of pure comfort: Chicken and Pumpkin Thai Curry is a delightful fusion of tender chicken, sweet pumpkin, and aromatic Thai spices, all simmered together in creamy coconut milk. This dish strikes the perfect balance between sweet, savory, and spicy, making it a weeknight favorite or an impressive feast for special gatherings. Every spoonful is a taste adventure, showcasing vibrant colors and textures that are sure to brighten up your dinner table. Whether you’re a longtime curry enthusiast or a newcomer eager to try Thai flavors, this recipe will win you over with its simplicity and remarkable depth of flavor.
Ingredients You’ll Need
Ingredients You’ll Need
Creating Chicken and Pumpkin Thai Curry couldn’t be simpler, yet each ingredient plays an important role in shaping the dish’s rich personality. From bold spices to creamy coconut milk, these essentials ensure every bite is bursting with color and depth.
- Coconut oil: Adds a subtle, tropical richness and ensures the spices bloom beautifully at the start.
- Chicken thighs: Their juicy, tender texture stands up perfectly in a robust curry sauce.
- Onion: Offers a hint of sweetness and aromatic backbone to the curry.
- Red Thai curry paste: The heart of this dish, bringing heat, color, and authentic Thai flavor with every spoonful.
- Garlic: For a savory depth that mingles with ginger and curry paste beautifully.
- Fresh ginger: Adds zingy warmth that livens up the entire dish.
- Coconut milk: The creamy, dreamy base that makes every bite luscious and comforting.
- Chicken broth: Deepens the overall flavor and helps the pumpkin cook tender and juicy.
- Pumpkin or butternut squash: Sweet, softly textured cubes make this curry both hearty and naturally colorful.
- Red bell pepper: Lends a pop of color and subtle crunch for balance.
- Fish sauce: Delivers authentic, umami-rich saltiness classic to Thai cooking.
- Brown sugar: Slightly mellows the heat, highlighting the pumpkin’s sweetness.
- Lime juice: Adds a final fresh, zesty twist that makes the flavors sing.
- Fresh Thai basil or cilantro: Vibrant, herbal finishing touches that lift the entire dish when sprinkled on top.
- Cooked jasmine rice: The ultimate fluffy, fragrant companion to soak up the sumptuous curry sauce.
How to Make Chicken and Pumpkin Thai Curry
Step 1: Brown the Chicken
Start by heating your coconut oil in a large skillet or saucepan over medium heat. Once shimmering, add the chicken pieces and let them sizzle for 4 to 5 minutes, turning occasionally until lightly golden. This step adds wonderful flavor and ensures your chicken stays juicy all the way through. Take the chicken out and set aside—you’ll bring it back for the grand curry finale!
Step 2: Sauté the Aromatics
In the same pan, toss in your sliced onion and let it soften and develop a little sweetness, needing just a couple of minutes. Now comes the magical trio: red Thai curry paste, freshly minced garlic, and grated ginger. Stir them in and let everything cook for about a minute; your kitchen will immediately be filled with irresistible aromas.
Step 3: Build the Curry Base
Pour in the coconut milk and chicken broth, stirring well to combine with the aromatics. This is where the creamy foundation of Chicken and Pumpkin Thai Curry begins. Give it a gentle stir and watch the color transform into a beautiful, inviting orange.
Step 4: Add Pumpkin and Veggies
Now stir in the cubed pumpkin (or butternut squash) and red bell pepper. Add the fish sauce and brown sugar, which give the curry layers of salty-sweet flavor. Bring everything to a soft, steady simmer. Let this bubble away gently for 10 to 12 minutes, or until the pumpkin is just fork-tender but not falling apart.
Step 5: Return Chicken and Finish
Pop the browned chicken back into the pan. Allow it to simmer with the veggies and sauce for another 5 minutes, until the chicken is cooked through and all the flavors have mingled perfectly. Finish with a generous squeeze of fresh lime juice and adjust the seasoning to your taste.
Step 6: Serve and Garnish
Remove from the heat and serve your Chicken and Pumpkin Thai Curry hot over steaming jasmine rice. Shower each bowl with fresh Thai basil or cilantro to add an irresistible herbal note.
How to Serve Chicken and Pumpkin Thai Curry
Garnishes
For a truly show-stopping Chicken and Pumpkin Thai Curry, always pile on plenty of torn Thai basil or chopped cilantro just before serving. If you want some extra crunch and color, scatter a few thinly sliced red chilies and a handful of toasted pumpkin seeds on top. Don’t forget a final squeeze of lime for more zing!
Side Dishes
Although jasmine rice is the classic match for Chicken and Pumpkin Thai Curry, you can also serve it with steamed brown rice for a nuttier twist or even coconut rice for extra richness. A simple cucumber salad or pickled veggies on the side brings contrast and a refreshing bite to the meal.
Creative Ways to Present
For something whimsical, try serving your curry inside a roasted pumpkin or squash “bowl” for an unforgettable presentation. Individual mini pumpkins also make adorable, edible vessels for special occasions. Or, ladle your curry into small bowls topped with microgreens and edible flowers for dinner-party-worthy flair.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Pumpkin Thai Curry stores like a dream! Allow the curry to cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days, and the flavors actually deepen over time—making each reheated bowl even more delicious.
Freezing
This curry freezes well, perfect for planning ahead. Spoon cooled portions into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator for the best texture and taste.
Reheating
To reheat, warm your Chicken and Pumpkin Thai Curry gently on the stovetop over medium-low heat, stirring occasionally so the coconut milk doesn’t separate. You can also microwave it in intervals, giving it a good stir between bursts. Add a splash of extra broth or coconut milk if it seems too thick after chilling.
FAQs
Can I make Chicken and Pumpkin Thai Curry vegetarian?
Absolutely! Simply swap out the chicken for firm tofu and use vegetable broth instead of chicken broth. The resulting curry is just as flavorful and satisfying, making it a perfect meatless main for everyone to enjoy.
Is it possible to use canned pumpkin instead of fresh?
Canned pumpkin won’t give you the same texture as fresh cubes, but in a pinch, you can stir in a few spoonfuls for color and extra sweetness. If you go this route, be careful not to overdo it, and consider adding extra bell pepper or another chunky veggie for texture.
Can I use a different type Main Course
Definitely! Butternut squash and kabocha squash are both wonderful substitutes in this dish, adding their own unique sweetness and silky texture. Be sure to cut them into even, bite-sized pieces so they cook at the same rate as the other vegetables.
How spicy is this curry?
The heat level depends on your curry paste and personal taste. Two tablespoons of red Thai curry paste give a gentle but noticeable warmth. If you’re sensitive to spice, start with one tablespoon and add more to taste. For more fire, add sliced chilies when garnishing!
What protein substitutions work best?
Chicken is classic, but this recipe is just as good with shrimp, pork, or extra-firm tofu for a vegetarian version. Adjust cooking times as needed based on your chosen protein to keep everything perfectly tender and juicy.
Final Thoughts
If you love cozy, comforting, boldly flavored meals, Chicken and Pumpkin Thai Curry deserves a spot in your regular rotation. With its delightful mix of sweet and savory, creamy and spicy, it’s a crowd-pleaser that’s surprisingly easy to whip up. Give it a try—you just might discover your new favorite way to enjoy pumpkin!
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Chicken and Pumpkin Thai Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Pumpkin Thai Curry is a comforting and aromatic dish that blends tender chicken, sweet pumpkin, and flavorful Thai spices in a creamy coconut sauce. Perfect for a cozy dinner on a chilly evening!
Ingredients
For the Curry:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, thinly sliced
- 2 tablespoons red Thai curry paste
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 cups peeled and cubed pumpkin or butternut squash
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- juice of 1 lime
- fresh Thai basil or cilantro for garnish
- cooked jasmine rice for serving
Instructions
- Heat coconut oil: In a large skillet or saucepan over medium heat, add coconut oil. Cook chicken until lightly browned, about 4–5 minutes. Remove and set aside.
- Sauté onion: In the same pan, sauté onion until soft. Add curry paste, garlic, and ginger. Cook for 1 minute.
- Add liquids and veggies: Pour in coconut milk and chicken broth. Add pumpkin, red bell pepper, fish sauce, and brown sugar. Simmer for 10–12 minutes until pumpkin is tender.
- Finish curry: Return chicken to the pan. Simmer for 5 more minutes. Stir in lime juice, adjust seasoning, and remove from heat.
- Serve: Serve hot over jasmine rice. Garnish with Thai basil or cilantro.
Notes
- Kabocha squash or sweet potato can be used instead of pumpkin.
- Adjust curry paste for desired heat level.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 6g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
