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Thai Red Curry with Pumpkin

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Ingredients

Warning0 allergens identified

Thai Red Curry with Pumpkin

14 ounces coconut milkdivided

2 tablespoons Thai red curry paste

1 can pumpkin puree

Pound chicken thighscut into bite size pieces

½ red bell peppersliced

½ onionsliced

2 cups butternut squashcut into bite size cubes

1 cup chicken broth

2 tablespoons fish sauceplus more if needed

½ lime juice

1 cup Thai basil

Jasmine ricefor serving

Instructions

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Instructions

Add about ¼ cup of coconut milk (we like to scoop off the thickest part at the top of the can; just make sure not to shake the can beforehand) to a large sauté pan set over medium high heat.

Add the entire can of pumpkin puree and the red curry paste and cook for about 5 minutes, stirring occasionally, until the pumpkin starts to darken and any excess moisture cooks off. This intensifies the pumpkin and red curry flavors.

Add the diced chicken to the pan and stir it with pumpkin and curry paste mixture. Cook for about 3 minutes so that it can take on some of those flavors.

Mix in the onions, bell pepper, and butternut squash, then pour in the rest of the coconut milk and the chicken broth and stir in the fish sauce.

Bring the curry to a boil, then reduce the heat to medium low and cover the pan with a lid (if you don’t have a lid, you can use a large plate or a sheet pan). Cook for 20 minutes or until the chicken and the squash are cooked through. If you're worried about sticking on the bottom of the pan, you can occasionally remove the lid, stir the curry, and place lid back on top.

Remove the lid and stir in the juice of half a lime, all of the Thai basil, and cook for another 2 to 3 minutes to wilt the basil.

Taste for seasoning, adding more lime or fish sauce (or salt), if desired. Serve over rice.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Curry Paste First 🔥
Toast the Thai red curry paste in coconut milk for 2-3 minutes before adding other ingredients to unlock deeper, more complex flavors and reduce any raw paste taste.
Balance Fish Sauce Carefully ⚖️
Add fish sauce gradually in small amounts, tasting as you go, since it's potent; start with 1 tablespoon and adjust upward rather than trying to fix an over-salted curry.
Pumpkin Puree Timing Prevents Separation 🎃
Stir in pumpkin puree in the last 5-10 minutes of cooking to prevent the coconut milk from breaking and to maintain a silky, cohesive sauce texture.
Finish with Fresh Thai Basil 🌿
Reserve fresh Thai basil to add just before serving; its delicate anise notes will brighten the rich curry and provide an authentic aromatic finish that elevates the dish.
Cube Butternut Squash Strategically 🔪
Cut butternut squash into uniform ¾-inch cubes so they cook at the same rate as the chicken thighs, ensuring everything reaches tender doneness simultaneously in 15-18 minutes.