Chicken and Pumpkin Thai Curry
This Chicken and Pumpkin Thai Curry combines tender chicken thighs, sweet pumpkin chunks, and aromatic Thai curry paste in creamy coconut milk. Brightened with lime and fresh herbs, it’s a comforting yet vibrant one-pot meal perfect for any night of the week.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste adjust to your spice preference
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 cups pumpkin or butternut squash peeled and cubed (about 1-inch pieces)
- 1 red bell pepper sliced
- 2 cans 13.5 oz each full-fat coconut milk
- 2 tablespoons fish sauce nam pla
- 1 tablespoon brown sugar
- 1 lime juiced, plus wedges for serving
- Fresh Thai basil or cilantro for garnish
- Steamed jasmine rice for serving
Instructions
- Prep your ingredients. Cut chicken into even pieces, chop vegetables, and measure out spices. Having everything ready will make the cooking process much smoother.
- Heat oil in a large pot over medium-high heat until shimmering but not smoking. Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove chicken and set aside.
- Reduce heat to medium and add curry paste to the same pot. Stir constantly for 1-2 minutes until fragrant and slightly darkened, being careful not to burn it.
- Add onions, garlic, and ginger to the pot and sauté for 2-3 minutes until onions begin to soften and become translucent.
- Return chicken to the pot along with pumpkin cubes and bell pepper. Stir to coat everything with the curry paste mixture.
- Pour in coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
- Add fish sauce and brown sugar, stirring to incorporate. Allow curry to simmer uncovered for 20-25 minutes or until pumpkin is tender and chicken is fully cooked.
- Taste and adjust seasonings as needed – add more curry paste for heat, fish sauce for saltiness, or brown sugar for sweetness.
- Remove from heat and stir in lime juice. The acidity balances the richness of the coconut milk and brightens all the flavors.
- Serve hot over jasmine rice, garnished with fresh Thai basil or cilantro leaves and lime wedges on the side.
Notes
- For the best flavor, look for Mae Ploy or Maesri brand Thai curry paste at Asian markets or online.
- Chicken thighs work best in this recipe as they stay tender during cooking, but breast meat can be substituted if preferred.
- The curry can be made up to 2 days ahead and refrigerated – the flavors actually improve with time.
- For a vegetarian version, replace chicken with firm tofu and fish sauce with soy sauce or tamari.
- If fresh pumpkin is unavailable, pre-cut butternut squash from the grocery store makes a perfect substitute.