Why You’ll Love This Recipe
This Thai curry is the ultimate combination of savory, sweet, and spicy. The chicken is tender and juicy, while the pumpkin adds a smooth, sweet contrast to the bold curry flavors. The coconut milk brings creaminess and depth to the dish, making every bite comforting and satisfying. With a balance of fresh herbs, curry paste, and lime, this dish offers a true taste of Thailand that’s both easy to prepare and bursting with vibrant flavors.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- 1 red bell pepper, sliced (optional)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
- Add the pumpkin, coconut milk, chicken broth, fish sauce, and brown sugar to the pot. Stir to combine, making sure the curry paste is fully dissolved into the liquid.
- Bring the mixture to a simmer, then cover the pot and let it cook for 20-25 minutes, or until the pumpkin is tender and the chicken is fully cooked.
- Add the lime juice and red bell pepper (if using), and cook for another 5 minutes, allowing the bell pepper to soften slightly.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 4 people and takes about 40 minutes to prepare. It’s an easy one-pot meal that’s both satisfying and full of flavor.
Variations
- Add other vegetables: Feel free to add other vegetables such as carrots, sweet potatoes, or zucchini for a more colorful dish.
- Make it spicier: If you like more heat, add some chopped Thai bird’s eye chilies or a dash of chili flakes to the curry paste.
- Use a different protein: Swap the chicken for shrimp, beef, or tofu to change things up. Adjust the cooking time as needed depending on the protein you choose.
- Use pumpkin puree: If you can’t find fresh pumpkin, pumpkin puree can be used instead—just reduce the cooking time to 10-15 minutes since it’s already soft.
Storage/Reheating
This Chicken and Pumpkin Thai Curry stores well in the fridge for up to 3 days. Let it cool to room temperature before transferring it to an airtight container. To reheat, simply warm it up on the stove over low heat or in the microwave until heated through. You may need to add a little extra chicken broth or coconut milk to adjust the consistency when reheating.
FAQs
1. Can I use canned pumpkin in this recipe?
Yes, canned pumpkin can be used as a substitute for fresh pumpkin. Just be sure to use pure pumpkin and not pumpkin pie filling.
2. Is this curry spicy?
The level of spiciness can vary depending on the red curry paste you use. If you prefer a milder dish, you can reduce the amount of curry paste or omit any additional chilies.
3. Can I make this dish vegetarian?
Yes! You can easily make this dish vegetarian by swapping the chicken for tofu or tempeh and using vegetable broth instead of chicken broth.
4. Can I freeze Chicken and Pumpkin Thai Curry?
Yes, you can freeze this dish. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Reheat it on the stove when ready to serve.
5. Can I make this dish ahead of time?
Absolutely! In fact, this curry often tastes even better the next day as the flavors have had time to meld. Simply store it in the refrigerator until you’re ready to serve.
6. What can I serve with this curry?
This curry pairs well with steamed rice, jasmine rice, or rice noodles. You can also serve it with naan or crusty bread to soak up the delicious sauce.
7. Can I use light coconut milk?
Yes, you can use light coconut milk if you want a lower-fat version of the curry. The flavor will be slightly lighter but still delicious.
8. Can I use other types of curry paste?
While red curry paste is traditional for this recipe, you can use green curry paste or yellow curry paste for a different flavor profile. Just keep in mind that it may alter the overall taste of the dish.
9. How can I thicken the curry?
If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes to reduce the sauce. Alternatively, you can mix a small amount of cornstarch with water and stir it into the curry to thicken it.
10. Can I make this curry without fish sauce?
Yes, if you don’t have fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari for a similar savory depth of flavor.
Conclusion
This Chicken and Pumpkin Thai Curry is a flavorful, comforting dish that will quickly become a favorite in your recipe rotation. With tender chicken, creamy pumpkin, and a rich, aromatic sauce, it’s a meal that’s both satisfying and full of vibrant Thai flavors. Whether you’re cooking for a family dinner or a special occasion, this curry is sure to impress!
