Description
A flavorful and comforting Thai curry made with tender chicken, sweet pumpkin, and aromatic spices in a creamy coconut milk base.
Ingredients
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup Thai basil leaves
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Add the chicken pieces and cook until no longer pink on the outside.
- Pour in the coconut milk and chicken broth, stir well.
- Add the pumpkin cubes and bring to a simmer.
- Stir in the fish sauce and brown sugar.
- Simmer for 15-20 minutes until the pumpkin is tender and chicken is cooked through.
- Add the red bell pepper and cook for another 3-4 minutes.
- Stir in lime juice and Thai basil leaves.
- Adjust seasoning with salt if needed and serve hot with rice.
Notes
- You can substitute butternut squash for pumpkin if desired.
- Adjust the amount of curry paste to your heat preference.
- For a richer flavor, use full-fat coconut milk.