Description
This Chicken and Pumpkin Thai Curry is a flavorful and comforting dish combining tender chicken, sweet pumpkin, and aromatic Thai red curry paste simmered in creamy coconut milk. Perfect for a cozy dinner, this recipe serves four and brings a delightful balance of spicy, sweet, and savory flavors.
Ingredients
Scale
Protein
- 1 lb (450g) boneless chicken breast, cut into bite-sized pieces
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small pumpkin, peeled and cubed (about 3 cups)
Liquids & Sauces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
Seasonings & Spices
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional, for spice)
- Salt and pepper, to taste
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice, to serve
Instructions
- Sauté onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent, creating a flavorful base for the curry.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant, enhancing the aromatic profile of the dish.
- Cook curry paste: Mix in the red curry paste and cook for 1-2 minutes to release the spices’ full flavors, deepening the curry’s complexity.
- Brown the chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-6 minutes, sealing in flavor and texture.
- Add pumpkin and liquids: Incorporate the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir well and bring the mixture to a boil, combining all ingredients thoroughly.
- Simmer the curry: Reduce heat to low and let the curry simmer for 20-25 minutes, until the chicken is fully cooked and the pumpkin is tender, allowing the flavors to meld beautifully.
- Season to taste: Taste the curry and adjust seasoning by adding more salt, pepper, or chili flakes according to your preference for spiciness.
- Serve and garnish: Serve the curry hot over cooked rice and garnish with freshly chopped cilantro for a burst of freshness and color.
Notes
- You can substitute pumpkin with butternut squash or sweet potatoes if pumpkin is unavailable.
- Adjust the amount of red curry paste and chili flakes to control the heat level of the curry.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
- Leftover curry stores well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Serve with jasmine or basmati rice for an authentic Thai meal experience.
