Thai Pumpkin Chicken Curry
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6
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Calories
327 kcal
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Course
Main Course
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Cuisine
Thai
Thai Pumpkin Chicken Curry
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This comforting Pumpkin Chicken Curry is the best way to warm up on a cold Fall evening. It is made with pumpkin, tender chicken, Thai red curry paste, and coconut milk and is ready in less than 30 minutes for an easy, cozy dinner!
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Ingredients
- 2 cups Pumpkin or Kabocha squash bite-sized pieces, 1 lb
- 1 can coconut milk 14oz
- 3 tablespoon red curry paste adjust to taste
- 1 pound chicken thighs boneless, skinless, cut into 1-inch cubes
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar or palm sugar
- 5-6 kaffir lime leaves crushed
- 8-10 Thai basil leaves
- 1 cup red bell pepper sliced, or a mix of red and green.
- salt to taste
- 1/2 Lime or Lemon juiced
- roasted peanuts optional, for garnish
Instructions
- Rinse the kabocha squash/pumpkin with water. Dry it and remove the skin (you can leave the skin on if you prefer). Cut and remove the seeds by scraping them off with a spoon. Then, cut the pumpkin into bite-sized cubes (about 1-inch).
- In a large pot or Dutch oven, bring 1/2 cup of coconut milk to a boil on medium-high heat. Then add the curry paste and stir it well. Continue cooking for 1-2 minutes (the oil may start to separate).
- Add the chicken thighs, stir, and cook for a minute. Add the fish sauce, brown sugar, lime leaves, and the rest of the coconut milk.
- Then, add the pumpkin and the rest of the coconut milk. Stir and simmer for about 3-4 minutes until you see a boil. Cover and cook for about 8-10 minutes or until the pumpkin is cooked through.
- Remove the lid and stir in Thai basil and red bell peppers. Stir and cook for a minute, then take off the heat.
- Taste and add salt if needed. Sprinkle some lime or lemon juice. Optionally, garnish with crushed peanuts. Serve immediately over jasmine rice.
Notes
- Spicy? Start with lesser red curry paste, 2-3 tablespoons and add more based on your spice preference.
- Veggies: I kept the recipe simple and just added bell peppers. However, you can add broccoli, baby corn, mushrooms, green beans, zucchini, or carrots, too. Add quick-cooking veggies after pressure cooking and veggies such as carrots, potatoes, and baby corn along with the chicken before pressure cooking.
- Variation: To amp up the flavor even more when using store-bought curry paste, you can sauté half a tablespoon of ginger and garlic in oil along with the paste.
- Rice: While you are cooking the curry, don’t forget to cook the jasmine rice. You can also serve this curry with coconut rice or brown rice.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
304mg
(13%)
Potassium
497mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
5341IU
(107%)
Vitamin C
38mg
(42%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 304mg | 13% |
| Potassium | 497mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 5341IU | 107% |
| Vitamin C | 38mg | 42% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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