Description
This Chicken and Pumpkin Thai Curry is a hearty and flavorful dish combining tender chicken pieces with sweet pumpkin in a rich, creamy coconut curry sauce infused with red curry paste, ginger, garlic, and aromatic spices. Perfectly balanced with a hint of sweetness and heat, this curry simmers to tender perfection and is served over warm steamed rice, making it an ideal comforting meal for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) boneless chicken breast, cut into bite-sized pieces
- 1 small pumpkin, peeled and cubed (about 3 cups)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Condiments
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional, for spice)
- Salt and pepper, to taste
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice, to serve
Instructions
- Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent, releasing its sweetness and aroma.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant, which enhances the curry’s depth of flavor.
- Cook Curry Paste: Mix in the red curry paste and cook for 1-2 minutes. This step helps the spices release their full flavors and enrich the sauce.
- Brown Chicken: Add the chicken pieces and cook until browned on all sides, approximately 5-6 minutes. Browning seals in juices and adds savory richness.
- Add Pumpkin and Liquids: Incorporate the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir thoroughly to combine all ingredients and bring the mixture to a boil.
- Simmer Curry: Reduce heat to low once boiling and let the curry simmer gently for 20-25 minutes. This allows flavors to meld, chicken to cook through, and pumpkin to become tender.
- Adjust Seasoning: Taste the curry and adjust seasoning if needed by adding more salt, pepper, or chili flakes to suit your preference.
- Serve: Spoon the curry over cooked rice and garnish with freshly chopped cilantro for a bright, fresh finish.
Notes
- For a spicier curry, increase the amount of chili flakes or add fresh chopped chili peppers.
- You can substitute pumpkin with butternut squash if preferred.
- Use low-sodium soy sauce to control salt intake.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This dish pairs beautifully with jasmine or basmati rice.
