Chicken and Pumpkin Thai Curry

Why You’ll Love This Recipe

Chicken and Pumpkin Thai Curry is a comforting and flavorful dish that combines the rich creaminess of coconut milk with the earthy sweetness of pumpkin and the bold spices of Thai curry paste. This curry offers a perfect balance of heat, sweetness, and savory depth, making it a hearty and satisfying meal for any time of year, especially in cooler months.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breasts (cut into bite-sized pieces)pumpkin (peeled and cubed)coconut milkThai red curry pasteonionsgarlicgingerfish saucesoy saucebrown sugarlime juicevegetable oilfresh basil or cilantro for garnishsteamed jasmine rice (for serving)

directions

Heat the vegetable oil in a large pan or wok over medium heat.

Sauté the chopped onions until translucent, then add the minced garlic and ginger, cooking until fragrant.

Stir in the Thai red curry paste and cook for a minute to release its flavors.

Add the chicken pieces and cook until they begin to brown.

Pour in the coconut milk and bring to a gentle simmer.

Add the pumpkin cubes, fish sauce, soy sauce, and brown sugar.

Simmer until the pumpkin is tender and the chicken is fully cooked, about 15-20 minutes.

Stir in lime juice and adjust seasoning as needed.

Garnish with fresh basil or cilantro.

Serve hot with steamed jasmine rice.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use butternut squash or sweet potatoes as a substitute for pumpkin.

Add vegetables like bell peppers or green beans for more texture.

For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce.

Increase or reduce the curry paste to adjust spice level.

Top with crushed peanuts for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until heated through.For longer storage, freeze the curry for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin?

Fresh pumpkin is best for texture, but canned can work in a pinch—just adjust liquid amounts.

Is this curry spicy?

It depends on the curry paste; adjust the amount for your heat preference.

What type of pumpkin should I use?

Kabocha or sugar pumpkin are ideal for their sweetness and firmness.

Can I make this in a slow cooker?

Yes, just combine ingredients and cook on low for 6-8 hours.

What if I don’t have Thai curry paste?

You can substitute with a mix of chili paste, garlic, and ginger, though the flavor won’t be quite the same.

Do I have to use coconut milk?

Coconut milk is traditional, but you can use cream or a dairy-free alternative for a different texture.

Can I prepare this curry ahead of time?

Yes, it tastes even better the next day after the flavors meld.

Is this dish gluten-free?

Yes, as long as the soy sauce and curry paste are gluten-free.

What’s the best way to cube pumpkin?

Peel it first, then slice into manageable sections before cutting into cubes.

Can I add noodles instead of rice?

Absolutely, rice noodles or even udon are a great pairing.

Conclusion

Chicken and Pumpkin Thai Curry is a bold, comforting dish that brings warmth and flavor to your table. With its creamy texture, spicy undertones, and a hint of sweetness, it’s a versatile and satisfying meal perfect for both weeknight dinners and special occasions. Give it a try, and let its rich Thai flavors become a new favorite in your home.

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