Description
This Chicken and Pumpkin Thai Curry is a warm and comforting dish with a perfect balance of spicy, savory, and creamy flavors. Tender chicken, sweet pumpkin, and aromatic Thai spices come together in a luscious coconut curry sauce that’s perfect for chilly evenings.
Ingredients
Chicken and Pumpkin Thai Curry:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red Thai curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups pumpkin, peeled and cubed (or use canned pumpkin for a smoother curry)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 cup baby spinach or Thai basil
- Salt to taste
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil: Heat coconut oil in a large skillet or wok over medium-high heat.
- Cook chicken: Add chicken and cook until lightly browned but not fully cooked, about 5 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same pan, sauté onion until translucent, then add garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add curry paste: Stir in the red curry paste and cook for another minute.
- Add liquids and pumpkin: Pour in the coconut milk and chicken broth, then add pumpkin cubes, fish sauce, and brown sugar.
- Simmer: Return the chicken to the pan and simmer for 15–20 minutes until pumpkin is tender and chicken is cooked.
- Finish: Stir in lime juice and baby spinach or Thai basil until wilted. Adjust seasoning with salt if needed.
- Serve: Serve hot over jasmine rice.
Notes
- You can substitute butternut squash for pumpkin.
- For added heat, include sliced red chilies or a pinch of chili flakes.
- Make it vegetarian by replacing chicken with chickpeas or tofu and using vegetable broth.
