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Thai chicken pumpkin curry recipe video

Thai Chicken Pumpkin Curry

Tender chicken and pumpkin simmered in rich red curry - coconut milk sauce!
5 from 3 votes
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Course: Lunch, Dinner
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author :Nish Kitchen
Servings 4

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
  • ¼ cup coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar
  • 1 and ½ cups pumpkin cut into small cubes
  • ¼ cup chopped Thai basil leaves optional

Garnish:

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

Instructions

Fry chicken:

  • Cut chicken into 1 and ½ inch thick cubes. Season with salt and pepper.
  • Heat oil in a large frying pan or skillet over medium high heat.
  • Add chicken, in batches if needed. Stir fry for 5 minutes or until the chicken pieces are browned on all sides.
  • Remove from pan. Set aside.

Make curry:

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

Garnish and serve:

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

Video

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

Serving: 1g | Calories: 593kcal | Carbohydrates: 32g | Protein: 58g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 167mg | Sodium: 657mg | Fiber: 1g | Sugar: 3g