Thai Chicken Pumpkin Curry

Thai chicken pumpkin curry. Get a nutritious and delicious dinner on the table in under 30 minutes with this comforting dish loaded with chicken and pumpkins. The sauce is rich and creamy with the addition of red curry paste and coconut milk. While the chicken is cooking, prep a quick side of jasmine rice or toasted crusty bread to complete the meal. Easy dinner ready in a flash!

Do you love the delicious combo of meat and vegetables in a curry? In my opinion, whether you’re making a stir fry, a salad, or a one pan bake, fresh veggies are an essential to amp up the nutrition. Moreover, these vibrant goodies definitely make the dish more appealing.

Chicken Pumpkin Curry

This recipe is a time saver, when you want to make a quick dinner without compromising on nutrition and flavor. Chicken gets a quick stir fry and then simmered in red curry paste and coconut milk. While this combination is synonymous with authentic Thai cooking, the flavor it imparts to the curry is incredible.

The tender pumpkin adds both colour and flavor, and is a killer combo with chicken. Alongside the flavor of red curry paste and creamy coconut milk, this humble vegetable shines in this dish.

Also, the addition of fish sauce and palm sugar takes it to next level. The deliciousness of this curry is just phenomenal!

Key Ingredients in Thai Chicken Pumpkin Curry

• Chicken: Use chicken thighs for maximum flavor and juicier results.
• Red curry paste: Good quality curry paste, the star ingredient in this recipe, is essential for best tasting curry.
• Pumpkin: This vibrant vegetable is a lovely addition to the curry, and pairs perfectly with chicken. Leave the skin on for authentic touch.
• Coconut milk: I love the creamy sauce that gets its richness from canned 0r homemade fresh coconut milk.

How to Make Thai Chicken Pumpkin Curry

1. Brown chicken. Season chicken with a little salt and pepper. Then stir fry until browned on all sides.
2. Stir fry chicken with red curry paste: The curry paste gets a quick stir fry in oil before adding in chicken.
3. Add coconut milk. A mix of coconut milk and water makes the rich and creamy sauce.
4. Cook pumpkin. The second key ingredient, pumpkin, goes into the pan alongside a little fish sauce and palm sugar. These ingredients bring in the authentic taste of Thai curries.
5. Garnish and serve. Garnish with lots of coriander (cilantro) leaves and serve with jasmine rice.

Yield: 4

Thai Chicken Pumpkin Curry

Print

Tender chicken and pumpkin simmered in rich red curry - coconut milk sauce!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Fry chicken:

• 750 g boneless chicken (chicken thighs preferred)
• Salt and pepper to taste
• 1 tablespoon oil

Curry:

• 1 tablespoon oil
• 3 tablespoons red curry paste
• 1 cup water
• 1/4 cup coconut milk
• 1 teaspoon fish sauce
• 1 teaspoon palm sugar
• 1 and 1/2 cups pumpkin, cut into small cubes
• 1/4 cup chopped Thai basil leaves (optional)

Garnish:

• Coriander (cilantro) leaves
• To serve:
• Rice, jasmine or basmati, or crusty bread

Instructions

Fry chicken:

1. Cut chicken into 1 and 1/2 inch thick cubes. Season with salt and pepper.
2. Heat oil in a large frying pan or skillet over medium high heat.
3. Add chicken, in batches if needed. Stir fry for 5 minutes or until the chicken pieces are browned on all sides.
4. Remove from pan. Set aside.

Make curry:

1. To the same pan, add oil.
2. When hot, add red curry paste. Stir fry for about 3 minutes.
3. Add chicken. Toss to coat chicken with the curry paste.
4. Add water and coconut milk. Stir.
5. Bring to a boil. Simmer for about 5-6 minutes or until chicken is cooked through.
6. Add fish sauce, palm sugar, and pumpkin. Stir to combine.
7. Bring to a boil. Simmer for about 4-5 minutes or until pumpkin is tender.
8. Add basil leaves, if using, and heat through.

Garnish and serve:

1. Garnish with chopped coriander (cilantro) leaves. Serve with rice or crusty bread.

Notes

• Chicken - Chicken thighs are preferred in this recipe, however, you can also opt for other cuts. Remember the cooking times may vary

• Curry paste - Use good quality red curry paste

• Fish sauce - Start with 1 teaspoon of fish sauce, and add more only if needed

• Red bell peppers (capsicums) - They are a great addition to this curry. 

• Pumpkin - Leave the skin on pumpkin for authentic version of the curry

• Sugar - Palm sugar can be substituted with regular white sugar if you like

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 593Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 167mgSodium 657mgCarbohydrates 32gFiber 1gSugar 3gProtein 58g

The nutritional data is for information purposes only

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