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Thai Pumpkin Curry with Chicken

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Ingredients

Warning0 allergens identified

Thai Pumpkin Curry with Chicken

2 tablespoons olive oil

1 boneless, skinless chicken breastcut into 1" pieces

1 onion

2 carrots

3 cloves garlic

2 tablespoons gingerfreshly grated

1 tbsp ground turmeric

1 cup kabocha squashcubed

1 red bell pepper

8 ounces green beanstrimmed and cut into 2″ pieces

2 tablespoons Thai red curry paste

13 ½ ounces full fat coconut milk

1 cup water

1 tbsp lime juice

¼ cup cilantrochopped

Cooked riceor quinoa optional

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.

Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.

Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.

Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.

Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Toast Your Curry Paste First 🔥
Bloom the Thai red curry paste in oil for 1-2 minutes before adding liquid to unlock deeper, more complex flavors and reduce any raw paste taste.
Cube Your Squash Uniformly 🎲
Cut kabocha squash into consistent 1-inch cubes so they cook evenly and maintain their shape rather than becoming mushy or undercooked.
Cook Chicken Separately First ✋
Sear chicken pieces briefly in a separate pan before adding to the curry to develop a golden crust, improving texture and preventing it from overcooking in the sauce.
Balance Coconut Milk Richness 🥥
Use the thick cream layer from full-fat coconut milk for richness, but add the thinner liquid gradually to control consistency and prevent an overly heavy sauce.
Add Lime Juice at the End 🍋
Finish the curry with fresh lime juice and cilantro just before serving to brighten flavors and add vibrant acidity that complements the creamy, warming spices.