Description
This Chicken and Pumpkin Thai Curry is a flavorful and comforting dish combining tender chicken breast with sweet pumpkin in a rich, aromatic red curry sauce. Infused with garlic, ginger, and classic Thai spices, simmered in coconut milk and served over fluffy rice, this 45-minute recipe brings authentic Thai flavors to your home kitchen with ease.
Ingredients
Scale
Protein and Vegetables
- 1 lb (450g) boneless chicken breast, cut into bite-sized pieces
- 1 small pumpkin, peeled and cubed (about 3 cups)
- 1 small onion, diced
Spices and Aromatics
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional, for spice)
Liquids and Condiments
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Seasoning & Garnish
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, to serve
Instructions
- Sauté onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, softening the flavor base of the curry.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant, enhancing the aromatic profile.
- Cook curry paste: Mix in the red curry paste and cook for 1-2 minutes, allowing the spices to bloom and release their full flavors into the oil.
- Brown chicken: Add the chicken pieces to the pot, cooking and stirring until browned on all sides, about 5-6 minutes, sealing in juices and adding depth to the dish.
- Add pumpkin and liquids: Pour in the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), plus salt and pepper. Stir well to combine and bring the mixture to a boil.
- Simmer curry: Reduce heat to low and let the curry simmer gently for 20-25 minutes, until the chicken is fully cooked and the pumpkin is tender and flavorful.
- Adjust seasoning: Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or chili flakes for extra spice.
- Serve: Spoon the curry over cooked rice and garnish with freshly chopped cilantro for a fresh and vibrant finish.
Notes
- Use a small pumpkin or substitute with butternut squash for a similar texture and flavor.
- Adjust the amount of chili flakes to control the spice level to your preference.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or broth if the curry thickens too much.
