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–+ servings
Pumpkin Chicken Curry

Cozy Up with This Quick Pumpkin Chicken Curry Delight

Enjoy a comforting Pumpkin Chicken Curry, ideal for crisp evenings with tender chicken and vibrant pumpkin, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Pumpkin or Kabocha Squash use sugar pumpkin or kabocha for best results
  • 1 cup Coconut Milk opt for full-fat for richness
  • 2 tablespoons Red Curry Paste adjust to taste
  • 1 pound Chicken Thighs boneless, skinless, cut into 1-inch cubes
  • 1 tablespoon Fish Sauce or Soy Sauce for umami flavor
  • 1 tablespoon Brown Sugar can substitute with palm sugar
  • 3 leaves Kaffir Lime Leaves crushed for maximum flavor
  • 1 cup Thai Basil Leaves for garnish
  • 1 medium Red Bell Pepper diced
  • 1 tablespoon Lime or Lemon Juice add just before serving
  • 2 tablespoons Crushed Peanuts optional for garnish
For Serving
  • 2 cups Jasmine Rice or Brown Rice for a complete meal

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Pumpkin: Rinse, peel, and cut the pumpkin into 1-inch cubes.
  2. Heat the Coconut Milk: Pour in coconut milk and heat for 2-3 minutes.
  3. Cook the Curry Paste: Stir in red curry paste and cook for 1-2 minutes.
  4. Add the Chicken: Incorporate chicken thighs and stir for 1 minute.
  5. Mix in the Flavorings: Add fish sauce, brown sugar, kaffir lime leaves, and remaining coconut milk.
  6. Cook the Pumpkin: Add pumpkin cubes, cover, and simmer for 8-10 minutes.
  7. Finish with Vegetables: Stir in Thai basil and red bell pepper, cooking for an additional minute.
  8. Adjust Seasoning and Serve: Taste, then add lime juice and serve over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Store any leftover curry in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat and enhance with fresh lime juice or herbs.

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