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Chicken and Pumpkin Thai Curry Recipe

Chicken and Pumpkin Thai Curry Recipe
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4.6 from 6 reviews

This Chicken and Pumpkin Thai Curry is a comforting and aromatic dish that blends tender chicken, sweet pumpkin, and flavorful Thai spices in a creamy coconut sauce. Perfect for a cozy dinner on a chilly evening!

Ingredients

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For the Curry:

  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 small onion, thinly sliced
  • 2 tablespoons red Thai curry paste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 2 cups peeled and cubed pumpkin or butternut squash
  • 1 red bell pepper, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • juice of 1 lime
  • fresh Thai basil or cilantro for garnish
  • cooked jasmine rice for serving

Instructions

  1. Heat coconut oil: In a large skillet or saucepan over medium heat, add coconut oil. Cook chicken until lightly browned, about 4–5 minutes. Remove and set aside.
  2. Sauté onion: In the same pan, sauté onion until soft. Add curry paste, garlic, and ginger. Cook for 1 minute.
  3. Add liquids and veggies: Pour in coconut milk and chicken broth. Add pumpkin, red bell pepper, fish sauce, and brown sugar. Simmer for 10–12 minutes until pumpkin is tender.
  4. Finish curry: Return chicken to the pan. Simmer for 5 more minutes. Stir in lime juice, adjust seasoning, and remove from heat.
  5. Serve: Serve hot over jasmine rice. Garnish with Thai basil or cilantro.

Notes

  • Kabocha squash or sweet potato can be used instead of pumpkin.
  • Adjust curry paste for desired heat level.
  • For a vegetarian version, replace chicken with tofu and use vegetable broth.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-and-pumpkin-thai-curry-recipe-2/