Description
A rich and aromatic Thai curry featuring tender chicken, creamy pumpkin, and fragrant spices in a coconut milk base—perfect for a cozy, flavorful meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed
- 1 tbsp red Thai curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- Fresh basil or cilantro for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 3 minutes.
- Add garlic and ginger, and sauté for another minute.
- Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- Add the chicken pieces and cook until lightly browned, about 5 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add pumpkin cubes, fish sauce, and brown sugar. Bring to a simmer.
- Cover and simmer for 15-20 minutes, or until pumpkin is tender and chicken is cooked through.
- Add bell pepper slices and cook for another 3-5 minutes.
- Adjust seasoning if needed. Garnish with fresh basil or cilantro and serve over jasmine rice.
Notes
- Kabocha squash or sweet potato can be used instead of pumpkin.
- Adjust the level of curry paste to your heat preference.
- Leftovers taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 430
- Sugar: 8g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg