Description
Chicken and Pumpkin Thai Curry is a cozy, aromatic dish featuring tender chicken, sweet pumpkin, and bold Thai spices simmered in rich coconut milk for a comforting and exotic meal.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1/2 cup fresh Thai basil leaves
- Jasmine rice, for serving
- 1 tbsp oil, for sautéing
Instructions
- Prepare all ingredients: cube pumpkin, slice chicken, dice onion and pepper, and mince garlic.
- Heat oil in a large pot over medium heat. Sauté onion for 3 minutes until soft. Add garlic and red curry paste; cook until fragrant.
- Add chicken pieces, stirring to coat with curry paste. Cook until chicken is opaque, about 2–3 minutes.
- Add pumpkin, bell pepper, coconut milk, fish sauce, and brown sugar. Stir and bring to a simmer.
- Cover and simmer for 15 minutes until pumpkin is tender and chicken is fully cooked.
- Remove from heat and stir in Thai basil. Taste and adjust seasoning as needed.
- Serve hot over jasmine rice, garnished with additional basil or chili if desired.
Notes
- Garnish with chopped basil, cilantro, chili slices, or lime wedges.
- Pairs well with jasmine or sticky rice, Thai cucumber salad, or pickled veggies.
- For presentation, serve in pumpkin shells or coconut bowls.
- Store leftovers in the fridge for up to 3 days; curry flavors deepen overnight.
- Freeze in containers for up to 2 months; thaw in fridge before reheating.
- Reheat gently on the stove with added coconut milk or water if needed.
- Use store-bought curry paste for convenience; adjust for spice preference.
- Substitute Thai basil with Italian basil or cilantro if unavailable.
- Make it vegetarian by using tofu and vegetarian fish sauce or soy sauce.
