Description
A flavorful and comforting Chicken and Pumpkin Thai Curry made with tender chicken, creamy coconut milk, and fragrant red curry paste, simmered with fresh pumpkin and aromatic herbs. This gluten-free and dairy-free dish is perfect served with steamed jasmine rice and lime wedges for a delicious Thai-inspired meal.
Ingredients
Scale
Proteins
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables & Herbs
- 2 cups pumpkin, peeled and cubed
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1/4 cup fresh Thai basil leaves
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Spices & Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Others
- 1 tablespoon vegetable oil
- 1 can (14 ounces) coconut milk
- Steamed jasmine rice, for serving
Instructions
- Prepare the curry base: Heat the vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and sauté for 1 minute until fragrant, releasing the spices’ aroma.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add coconut milk and vegetables: Pour in the coconut milk, then stir in the cubed pumpkin, sliced red bell pepper, and sliced onion. Mix well to combine all ingredients evenly.
- Season the curry: Add fish sauce, brown sugar, grated ginger, minced garlic, and chili flakes if using. Stir thoroughly to blend the flavors.
- Simmer: Bring the mixture to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the pumpkin is tender and the chicken is fully cooked.
- Finish with fresh herbs: Remove the skillet from heat and stir in fresh Thai basil leaves to infuse fresh herbal notes.
- Serve: Garnish with chopped cilantro. Serve the curry hot alongside steamed jasmine rice and lime wedges for squeezing over the dish to add brightness.
Notes
- For a richer and creamier curry, opt for full-fat coconut milk instead of light version.
- You can substitute butternut squash for pumpkin if pumpkin is not available.
- Adjust the spice level by adding more red curry paste or fresh chilies to suit your taste preferences.
