Description
This Chicken Pumpkin Thai Curry is a flavorful and comforting dish featuring tender chicken breast and sweet pumpkin simmered in a creamy coconut milk sauce spiced with red curry paste, garlic, and ginger. Finished with a splash of lime juice and fresh basil, it’s served over fragrant jasmine rice for a complete Thai-inspired meal that’s perfect for a cozy dinner.
Ingredients
Scale
Protein and Vegetables
- 500 grams (1 lb) chicken breast, cut into bite-sized pieces
- 300 grams (about 10 oz) pumpkin, peeled and cubed
Liquid and Sauces
- 400 ml (1 can) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
Fresh Aromatics and Herbs
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh basil leaves, for garnish
Grains
- 200 grams (1 cup) jasmine rice
- Water, as needed for cooking rice
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Wash the chicken breast under cold water and cut it into bite-sized pieces. Peel the pumpkin and cut it into small cubes. Mince the garlic and grate the fresh ginger to ensure all aromatics are ready for cooking.
- Sauté Aromatics and Chicken: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté for about one minute until fragrant, then add the chicken pieces. Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked through. Season with salt and pepper.
- Add Pumpkin: Add the cubed pumpkin to the skillet with the chicken. Cook for an additional 3-4 minutes to start softening the pumpkin.
- Add Curry Paste and Liquids: Stir in the red curry paste, thoroughly coating the chicken and pumpkin. Pour in the coconut milk and fish sauce, stirring to combine all ingredients evenly. Bring the mixture to a gentle simmer.
- Simmer until Tender: Let the curry simmer gently for 10-15 minutes, stirring occasionally, until the pumpkin is tender and the sauce has thickened slightly to a creamy consistency.
- Finish and Serve: Stir in the lime juice to brighten the flavor. Taste and adjust seasoning with salt or pepper if needed. Serve the curry hot over fluffy jasmine rice and garnish with fresh basil leaves for color and aroma.
Notes
- You can substitute chicken thigh for a juicier texture if preferred.
- The level of spiciness can be adjusted by varying the amount of red curry paste.
- To make this dish gluten-free, ensure the fish sauce used does not contain wheat.
- Fresh basil can be replaced with cilantro if desired.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well.
