Description
Chicken pumpkin Thai curry is a delightful dish that combines tender chicken, creamy coconut milk, and the natural sweetness of pumpkin, creating a comforting meal with vibrant colors and rich flavors.
Ingredients
Scale
- 500 grams (1 lb) chicken breast: Cut into bite-sized pieces for even cooking.
- 300 grams (about 10 oz) pumpkin: Peeled and cubed to add sweetness and texture.
- 400 ml (1 can) coconut milk: This provides creaminess and balances the spices.
- 3 tablespoons red curry paste: The star ingredient that gives the curry its signature flavor.
- 3 cloves garlic: Minced for a fragrant base.
- 1 tablespoon fresh ginger: Grated to add warmth and depth.
- 2 tablespoons fish sauce: This adds umami and saltiness.
- 2 tablespoons lime juice: For a zesty finish that brightens the dish.
- 1 tablespoon vegetable oil: Used for cooking the chicken and aromatics.
- Fresh basil leaves: For garnish, adding a pop of color and flavor.
- 200 grams (1 cup) jasmine rice: A perfect side to soak up the curry.
- Salt and pepper: To taste, enhancing the overall flavor.
- Water: Needed for cooking the rice.
Instructions
- Start by washing and chopping your ingredients. Rinse the chicken breast under cold water and cut it into bite-sized pieces. Peel the pumpkin and cube it into small chunks. Mince the garlic and grate the ginger.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about a minute until fragrant. Then, add the chicken pieces and cook for about 5-7 minutes until browned and cooked through. Season with salt and pepper.
- Add the cubed pumpkin to the skillet and cook for another 3-4 minutes to soften it slightly.
- Add the red curry paste, stirring well to coat the chicken and pumpkin. Pour in the coconut milk and fish sauce, mixing until well combined. Bring to a gentle simmer.
- Let the curry simmer for about 10-15 minutes, stirring occasionally until the pumpkin is tender and the sauce thickens slightly.
- Stir in the lime juice, taste, and adjust seasoning if needed. Serve the curry over fluffy jasmine rice and garnish with fresh basil leaves.
Notes
- Choose firm and heavy pumpkins for the best flavor.
- Adjust spice levels by varying the amount of red curry paste.
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Store leftovers in an airtight container for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken, Pumpkin, Thai Curry, Coconut Milk, Spicy, Comfort Food