Description
This Chicken and Pumpkin Thai Curry is the ultimate comfort food, combining tender chicken, creamy coconut milk, and the natural sweetness of pumpkin with a perfect balance of spices. It’s a heartwarming dish that’s easy to make and bursting with flavor, perfect for cozy nights or when you’re craving something comforting with a little kick.
Ingredients
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
2 tablespoons red curry paste
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small pumpkin, peeled and cubed (about 3 cups)
1 can (14 oz) coconut milk
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon turmeric
1/4 teaspoon chili flakes (optional, for spice)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, to serve
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
- Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to release their full flavors.
- Add the chicken pieces to the pot and cook until browned on all sides, which should take about 5-6 minutes.
- Add the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir well to combine, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the pumpkin is tender.
- Taste and adjust seasoning as necessary. Add more salt, pepper, or chili flakes if you like it spicier.
- Serve the curry over cooked rice and garnish with freshly chopped cilantro.
Notes
Vegetarian Option: Replace the chicken with tofu or more vegetables, such as sweet potatoes, carrots, or bell peppers, for a vegetarian version of this dish.
Spicy: If you prefer more heat, increase the chili flakes or add fresh chopped red chilies along with the garlic and ginger.
Pumpkin Alternatives: If you’re not a fan of pumpkin, try using butternut squash or sweet potatoes as alternatives. Both will provide a similar sweetness and texture.
Storage: This curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it sits!
Reheating: To reheat, simply warm it up in a pot over medium heat until hot. You may need to add a splash of water or chicken broth to adjust the consistency, as it can thicken upon cooling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
