Chicken and Pumpkin Thai Curry

 

Ingredients:

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 cups pumpkin, peeled and diced (butternut squash can also be used)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce (or soy sauce for a milder flavor)
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 tablespoon oil (coconut or vegetable)
  • Juice of 1 lime
  • Fresh cilantro or Thai basil, for garnish
  • Cooked jasmine rice, for serving

Instructions:

1. Sauté the Chicken:

  • Heat the oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

2. Cook the Aromatics:

  • In the same pot, add the chopped onion, garlic, and ginger. Cook for 2-3 minutes until fragrant and the onions are soft.

3. Add the Curry Paste:

  • Stir in the Thai red curry paste and cook for another 1-2 minutes to release the flavors.

4. Add Pumpkin and Liquids:

  • Add the diced pumpkin to the pot along with the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine, then bring the mixture to a simmer.

5. Simmer:

  • Return the browned chicken to the pot, along with the sliced red bell pepper. Cover and simmer for 15-20 minutes, or until the pumpkin is tender and the chicken is fully cooked through.

6. Finish with Lime:

  • Once the curry has thickened and the vegetables are tender, stir in the lime juice. Taste and adjust seasoning if needed with more fish sauce or sugar.

7. Serve:

  • Serve the curry hot over cooked jasmine rice, and garnish with fresh cilantro or Thai basil.

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