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Chicken and Pumpkin Thai Curry

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Creamy Thai-style curry with tender chicken and sweet pumpkin in a fragrant coconut milk base, subtly spiced and perfect for a cozy meal.

Ingredients

Units Scale
  • 1 lb (450 g) boneless skinless chicken thighs, cut into bite‑sized pieces
  • 2 cups cubed pumpkin (sugar or kabocha)
  • 1 can (14 oz/400 ml) coconut milk
  • 2 tbsp red Thai curry paste
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 1 red bell pepper, sliced
  • 1 tbsp vegetable oil (or coconut oil)
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 lime (juice & zest)
  • Fresh Thai basil leaves, for garnish
  • Chopped cilantro, for garnish
  • Cooked jasmine rice, for serving
  • Optional: Thai bird’s eye chili, sliced, for extra heat

Instructions

  1. Heat oil in a large skillet or pot over medium heat. Add shallots, garlic, and ginger; sauté until fragrant, about 2 minutes.
  2. Add red curry paste and cook, stirring frequently, for 1 minute until aromatic.
  3. Stir in chicken pieces and cook until lightly browned on all sides, about 4–5 minutes.
  4. Add coconut milk and bring to a simmer.
  5. Stir in pumpkin cubes, fish sauce, and palm sugar. Cover and simmer gently until pumpkin is tender and chicken is cooked through, about 12–15 minutes.
  6. Add sliced red bell pepper and cook 2–3 minutes until just tender-crisp.
  7. Stir in lime juice and zest. Taste and adjust seasoning with extra fish sauce or sugar as needed.
  8. Serve over jasmine rice, garnished with Thai basil, cilantro, and optional chilies for heat.

Notes

  • Use kabocha pumpkin for a naturally sweeter, creamier texture.
  • Substitute chicken breast for thighs if preferred, but don’t overcook to prevent dryness.
  • Make it vegetarian: replace chicken with firm tofu and use soy sauce instead of fish sauce.
  • Prepare ahead: simmer chicken and pumpkin base, cool, refrigerate. Reheat and finish with peppers and herbs before serving.
  • Store leftovers in the fridge for up to 3 days; flavor deepens over time.
  • Add vegetables like baby corn, zucchini, or spinach for extra color and nutrition.

Nutrition

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