Description
This Chicken Pumpkin Thai Curry is a fragrant, creamy, and mildly spicy dish that combines tender chicken breast with sweet pumpkin chunks simmered in a rich coconut milk and red curry paste sauce. Enhanced with garlic, ginger, fish sauce, and fresh lime juice, this comforting curry is served over fluffy jasmine rice and garnished with fresh basil for an authentic Thai flavor experience.
Ingredients
Scale
Chicken and Vegetables
- 500 grams (1 lb) chicken breast, cut into bite-sized pieces
- 300 grams (about 10 oz) pumpkin, peeled and cubed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Sauces
- 400 ml (1 can) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
Rice
- 200 grams (1 cup) jasmine rice
- Water, for cooking rice
Seasonings and Garnish
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare Ingredients: Rinse the chicken breast under cold water and cut into bite-sized pieces. Peel the pumpkin and cube it into small chunks. Mince the garlic and grate the ginger.
- Sauté Aromatics and Chicken: Heat vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté about 1 minute until fragrant. Add the chicken pieces and cook for 5-7 minutes until browned and cooked through. Season with salt and pepper.
- Add Pumpkin: Stir in the cubed pumpkin and cook for 3-4 minutes to begin softening.
- Incorporate Curry Paste and Liquids: Add the red curry paste, stirring well to coat the chicken and pumpkin evenly. Pour in the coconut milk and fish sauce, mixing everything thoroughly. Bring the mixture to a gentle simmer.
- Simmer Curry: Allow the curry to simmer for 10-15 minutes, stirring occasionally, until the pumpkin is tender and the sauce has thickened slightly.
- Finish and Serve: Stir in lime juice, taste, and adjust seasoning if needed with additional salt or pepper. Serve the curry hot over fluffy jasmine rice and garnish with fresh basil leaves.
- Cook Rice: While the curry simmers, rinse jasmine rice under cold water until water runs clear. Cook the rice in an appropriate amount of water according to package instructions until fluffy and tender.
Notes
- For a spicier curry, increase the amount of red curry paste according to preference.
- Fresh Thai basil adds authentic flavor but can be substituted with regular basil if unavailable.
- The pumpkin can be replaced with butternut squash or sweet potato for variation.
- Adjust fish sauce quantity carefully as it can be quite salty.
- Make sure to stir the curry occasionally to prevent sticking or burning at the bottom of the pan.
- Use full-fat coconut milk for the creamiest texture.
