Description
This Pumpkin Thai Chicken Curry combines tender chicken pieces with creamy coconut milk, vibrant Thai red curry paste, and sweet pumpkin puree for a comforting and flavorful meal. Enhanced with fresh bell peppers, aromatic ginger, garlic, and a touch of lime, this curry is perfect served over jasmine rice for a satisfying and colorful dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Spices and Flavorings
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Liquids and Other Ingredients
- 2 tablespoons vegetable oil
- 1 can (14 ounces) coconut milk
- 1 cup pumpkin puree
- 1 cup chicken broth
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
- Brown the Chicken: Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the diced onion and sauté until it becomes translucent. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add Curry Paste: Stir in the Thai red curry paste and cook for another minute, allowing the flavors to develop fully.
- Combine Liquids and Pumpkin: Pour in the coconut milk and pumpkin puree, stirring to combine well with the curry paste mixture. Add fish sauce and sugar, blending thoroughly.
- Add Chicken and Bell Peppers: Return the cooked chicken to the pan and add the sliced red and green bell peppers. Pour in the chicken broth and stir all together.
- Simmer the Curry: Bring the mixture to a gentle simmer, and let it cook for about 15 minutes, or until the chicken is fully cooked and the bell peppers are tender but still slightly crisp.
- Finish with Lime and Seasoning: Stir in the lime juice and season with salt and pepper to taste.
- Garnish: Garnish the curry with fresh basil leaves for an aromatic finish.
- Serve: Serve the curry hot over cooked jasmine rice and accompany with lime wedges for an extra burst of zest.
Notes
- You can substitute chicken thighs for a juicier alternative.
- Adjust the red curry paste quantity to control the spice level.
- Pumpkin puree adds natural sweetness and creaminess; canned or homemade can be used.
- Serve with steamed jasmine rice to soak up the flavorful curry sauce.
- This curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
