Description
A hearty and flavorful Thai-inspired chicken and pumpkin curry, simmered in rich coconut milk with aromatic spices and fresh ginger, perfect for a comforting weeknight dinner.
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
Spices and Flavorings
- 2 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional, for spice)
- 1 tablespoon brown sugar
- Salt and pepper, to taste
Liquids and Oils
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice, to serve
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent, creating a fragrant base for the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until their aroma is released and enhances the flavor profile.
- Cook Curry Paste: Add the red curry paste to the pot and cook for 1-2 minutes, stirring constantly to allow the spices to bloom and deepen in flavor.
- Brown the Chicken: Add the bite-sized chicken pieces and cook, stirring occasionally, until they are browned on all sides, about 5-6 minutes, locking in their juices.
- Add Pumpkin and Liquids: Stir in the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Mix well to combine and bring the mixture to a boil.
- Simmer Curry: Reduce the heat to low and let the curry simmer gently for 20-25 minutes, or until the chicken is fully cooked and the pumpkin is tender, allowing flavors to meld beautifully.
- Adjust Seasoning: Taste the curry and adjust the seasoning as needed, adding more salt, pepper, or chili flakes for extra heat according to your preference.
- Serve and Garnish: Serve the curry hot over cooked rice and garnish with freshly chopped cilantro for a burst of color and freshness.
Notes
- You can substitute the pumpkin with butternut squash if pumpkin is not available.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a thicker curry, simmer uncovered for the last 5-10 minutes to reduce the sauce slightly.
- Serve with steamed jasmine rice or brown rice for a wholesome meal.
