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
Scale
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
