Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 cups fresh pumpkin, peeled and cubed (1-inch pieces)
1 can (14 oz) full-fat coconut milk
1 large onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
Fresh cilantro for garnish
Salt and pepper to taste
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then brown them in the pot for about 5-6 minutes. Remove chicken and set aside.
Step 2: In the same pot, add the diced onion and cook until translucent (about 4 minutes). Add the garlic, ginger, and curry paste, stirring constantly for 1-2 minutes until fragrant.
Step 3: Add the pumpkin cubes to the pot and toss to coat with the spice mixture. Sauté for another 3 minutes.
Step 4: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle boil, then return the browned chicken to the pot.
Step 5: Reduce heat to low, cover, and simmer for 20 minutes, or until the pumpkin is tender and the chicken is fully cooked through.
Step 6: Remove the lid and stir in the fish sauce and lime juice. Let it simmer for another 2 minutes to thicken slightly.
Step 7: Serve the chicken and pumpkin curry hot over rice, garnished with fresh cilantro.
Notes
If you don’t have fresh pumpkin, butternut squash is an excellent substitute. For extra spice, add a teaspoon of red chili flakes during Step 2.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Healthy Dinner
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken and pumpkin curry, healthy dinner, autumn recipes, coconut milk curry, one pot meal
