Description
A vibrant and comforting Thai-inspired chicken and pumpkin curry that combines tender chicken breast, sweet pumpkin, and fragrant spices in a rich coconut milk sauce. This easy-to-make curry is perfect for a cozy dinner and is served best over steamed rice, garnished with fresh cilantro for added brightness.
Ingredients
Scale
Protein and Vegetables
- 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
Liquids and Sauces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
Spices and Seasonings
- 2 tablespoons red curry paste
- 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 Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and softened.
- Add Aromatics: Stir in the minced garlic and freshly grated ginger. Cook for an additional minute, stirring constantly, until fragrant.
- Cook Curry Paste: Add the red curry paste and cook for 1-2 minutes to allow the spices to release their full aroma and flavor, stirring frequently to prevent sticking.
- Brown Chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until browned on all sides, about 5-6 minutes.
- Add Pumpkin and Liquids: Mix in the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir well to combine all ingredients.
- Simmer Curry: Bring the mixture to a boil, then reduce the heat to low. Let the curry simmer gently for 20-25 minutes, or until the chicken is fully cooked and the pumpkin is tender and soft.
- Adjust Seasoning: Taste the curry and adjust seasoning with additional salt, pepper, or chili flakes to achieve your preferred flavor balance.
- Serve: Spoon the hot curry over cooked rice and garnish with freshly chopped cilantro for a burst of freshness. Serve immediately and enjoy.
Notes
- For a spicier curry, increase the amount of red curry paste or chili flakes according to your heat preference.
- If pumpkin is not available, butternut squash or sweet potato can be used as a substitute.
- Use low-sodium chicken broth and soy sauce for a healthier, lower-salt version.
- Leftover curry tastes great the next day and can be refrigerated for up to 3 days or frozen for longer storage.
- For a creamier texture, add a splash of coconut cream during the last 5 minutes of cooking.
