Description
Chicken and Pumpkin Thai Curry is a creamy, aromatic dish made with tender chicken, sweet pumpkin, and a rich coconut curry base. Balanced with Thai red curry paste, fish sauce, and lime, it’s a flavorful one-pan meal that’s cozy and satisfying.
Ingredients
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 3 cups pumpkin, peeled and cubed
- 3 tbsp red Thai curry paste
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce (or soy sauce)
- 1 tbsp brown sugar
- 2 tbsp olive oil or coconut oil
- Fresh basil or cilantro, for garnish
- 1 lime, cut into wedges
- Cooked jasmine rice (optional, for serving)
Instructions
- Heat oil in a large skillet or pot over medium heat. Sauté the onion until softened.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute to release flavors.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in coconut milk, then add pumpkin cubes, fish sauce, and brown sugar. Stir to combine.
- Simmer gently for 15–20 minutes, until pumpkin is tender and chicken is fully cooked.
- Taste and adjust seasoning as needed. Add more curry paste for extra spice.
- Garnish with fresh basil or cilantro and a squeeze of lime juice.
- Serve hot, with jasmine rice if desired.
Notes
- Use sugar pumpkin or kabocha squash for best texture and flavor.
- Canned pumpkin can be used for a creamier, stew-like curry.
- Add spinach or kale at the end for extra greens.
- For vegetarian, substitute chickpeas or tofu for the chicken.
- The curry tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
