Description
This Chicken and Pumpkin Thai Curry is a flavorful and comforting dish that combines tender chicken, sweet pumpkin, and aromatic Thai spices in a creamy coconut milk base. Perfect for a cozy meal any day of the week!
Ingredients
For the curry paste:
- 2 lemongrass stalks, sliced
- 4 cloves garlic
- 1 shallot, chopped
- 1 thumb-sized piece of ginger, peeled and chopped
- 2 red chilies, sliced
- 1 tbsp coriander seeds
- 1 tsp cumin
For the curry:
- 1 tbsp vegetable oil
- 1 lb chicken breast, sliced
- 2 cups pumpkin, cubed
- 1 can coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh basil leaves for garnish
Instructions
- Make the curry paste: In a blender, combine lemongrass, garlic, shallot, ginger, chilies, coriander seeds, and cumin. Blend until smooth.
- Cook the curry: In a large pot, heat vegetable oil. Add the curry paste and cook for 2-3 minutes. Add chicken and cook until browned.
- Add pumpkin, coconut milk, chicken broth, fish sauce, and brown sugar. Simmer for 20-25 minutes until chicken is cooked through and pumpkin is tender.
- Stir in lime juice. Serve hot, garnished with fresh basil leaves.
Notes
- You can adjust the spiciness by adding more or less chili to the curry paste.
- Feel free to add other vegetables like bell peppers or bamboo shoots for extra flavor and texture.
