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.