Chicken and Pumpkin Thai Curry Recipe
A comforting and flavorful Chicken and Pumpkin Thai Curry that brings together tender chicken, creamy pumpkin, and aromatic Thai spices in a rich coconut broth. This easy-to-make dish is perfect for a cozy dinner or gathering with friends.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
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Chicken and Marinade:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Curry Base:
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 (14-ounce) can coconut milk
- 1 cup chicken broth
- 2 cups pumpkin puree (or 2 cups peeled and cubed fresh pumpkin)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 red bell pepper, sliced
- 1 cup baby spinach or Thai basil leaves
- juice of 1/2 lime
- salt to taste
- fresh cilantro and lime wedges for garnish
Instructions
- Marinate Chicken: Heat coconut oil in a skillet, brown chicken, and set aside.
- Prepare Curry Base: Sauté onion, garlic, and ginger. Add curry paste, coconut milk, broth, pumpkin, fish sauce, and sugar. Simmer.
- Finish Dish: Add bell pepper, spinach or basil, lime juice, and salt. Serve hot with rice, garnished with cilantro and lime.
Notes
- For a vegetarian version, use tofu and soy sauce instead of chicken and fish sauce.
- Adjust heat by adding chili flakes.
Nutrition
- Serving Size: 1½ cups
- Calories: 410
- Sugar: 8g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
