Description
This vibrant Chicken and Pumpkin Thai Curry combines tender chicken pieces with sweet, creamy pumpkin cooked in a rich coconut milk and fragrant red curry paste sauce. Enhanced with fresh Thai basil, cilantro, and a touch of lime, this flavorful dish offers a perfect balance of spicy, sweet, and savory notes. Served over jasmine rice, it’s a comforting gluten-free and dairy-free main course ideal for a satisfying weeknight meal.
Ingredients
Scale
Protein and Curry Base
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
Vegetables and Flavorings
- 1 can (14 ounces) coconut milk (preferably full-fat for creaminess)
- 2 cups pumpkin, peeled and cubed (or substitute with butternut squash)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional, for added heat)
Seasonings and Garnishes
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/4 cup fresh Thai basil leaves
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
- 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 cook for about 1 minute until fragrant, stirring frequently to release the aromatic oils.
- Cook the chicken: Stir in the bite-sized chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until they are lightly browned but not fully cooked through.
- Add liquids and vegetables: Pour in the coconut milk, then add the cubed pumpkin, sliced red bell pepper, and sliced onion. Stir to combine everything evenly.
- Season the curry: Add the fish sauce, brown sugar, grated fresh ginger, minced garlic, and chili flakes if using. Stir well to incorporate the flavors throughout the curry.
- Simmer to cook: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the pumpkin is tender and the chicken is cooked completely.
- Finish with fresh herbs: Remove the skillet from heat and stir in the fresh Thai basil leaves. This adds a fresh, herbal note to the curry.
- Serve: Garnish the curry with chopped cilantro and serve hot alongside steamed jasmine rice and lime wedges to squeeze over for brightness.
Notes
- For a richer, creamier curry, use full-fat coconut milk instead of light versions.
- Butternut squash can be used as a substitute for pumpkin with similar results.
- Adjust the spiciness by using more or less red curry paste and adding fresh chilies if desired.
- This curry pairs wonderfully with jasmine rice but can also be enjoyed with brown rice or quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
