Description
Discover bold flavors in this Chicken Pumpkin Thai curr recipe Elevate your meals with vibrant ingredients and easytofollow steps 152 chars
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
2 tablespoons vegetable oil or coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 can (14 oz) coconut milk
1 cup pumpkin puree
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
Salt and pepper to taste
Fresh basil and cilantro for garnish
Cooked rice for serving
In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Introduce the minced garlic and ginger, cooking for another minute.
Add the chicken pieces, stirring to coat. Cook until browned on all sides, about 5-7 minutes.
Add the red curry paste, stirring it in with the chicken and cooking for about a minute.
Pour in the coconut milk and pumpkin puree, stirring well. Bring to a gentle simmer.
After simmering for about 10 minutes, add fish sauce and brown sugar. Adjust the seasoning with salt and pepper if needed.
Once the chicken is cooked through and the pumpkin is tender, remove from heat. Garnish with fresh basil and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400 calories
- Sugar: 8 grams
- Fat: 18 grams
- Saturated Fat: 18 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 25 grams
Keywords: Thai curry, pumpkin curry, chicken recipe, comfort food, fall recipes
