Description
A rich, creamy, and flavorful chicken and pumpkin curry that combines tender chicken thighs with sweet pumpkin in a spiced coconut milk base.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 cups pumpkin, peeled and cubed (approx. 1-inch cubes)
1 can (14 oz) full-fat coconut milk
2 tablespoons red curry paste
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup fresh spinach leaves
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches and sear until browned on all sides, then remove and set aside.
Step 2: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, ginger, and red curry paste, cooking for another 2 minutes until very fragrant.
Step 3: Pour in half of the coconut milk and stir to combine with the paste. Add the browned chicken and the cubed pumpkin into the pot.
Step 4: Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20-25 minutes, or until the pumpkin is tender but not falling apart.
Step 5: Stir in the fresh spinach and let it wilt in the residual heat for 1 minute. Taste and adjust seasoning if necessary.
Step 6: Serve the chicken and pumpkin curry hot over rice, garnished with fresh cilantro and a squeeze of lime juice.
Notes
For best results, use a firm pumpkin like Kabocha or Sugar Pumpkin to ensure the cubes hold their shape.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 445 kcal
- Sugar: 8g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
