Description
This Chicken and Pumpkin Thai Curry is a delightful and aromatic dish that combines tender chicken with sweet pumpkin in a rich coconut curry sauce. Perfect for a cozy dinner, this Thai-inspired recipe is bursting with flavors of red curry, coconut milk, and fragrant Thai basil.
Ingredients
Scale
Chicken Curry:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
Curry Sauce:
- 1 can (14 ounces) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional)
- 1/4 cup fresh Thai basil leaves
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- Steamed jasmine rice for serving
Instructions
- Prepare Chicken Curry: Heat vegetable oil in a skillet, add red curry paste, and cook until fragrant. Add chicken, cook until browned.
- Make Curry Sauce: Stir in coconut milk, pumpkin, bell pepper, onion, fish sauce, brown sugar, ginger, garlic, and chili flakes. Simmer for 15–20 minutes.
- Finish and Serve: Remove from heat, stir in Thai basil, garnish with cilantro. Serve hot with jasmine rice and lime wedges.
Notes
- For a creamier curry, use full-fat coconut milk.
- You can substitute butternut squash for pumpkin if needed.
- Adjust spice level by adding more curry paste or fresh chilies to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion with rice
- Calories: 450
- Sugar: 10 g
- Sodium: 840 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 85 mg
