Imagine a creamy, aromatic curry that transports you straight to the vibrant streets of Thailand, all created in just 40 minutes using your trusty Instant Pot. This Thai Pumpkin Chicken Curry is not just a meal—it's a culinary adventure that combines the rich, velvety texture of pumpkin with the bold, spicy notes of red curry paste, creating a dish that's both comforting and exotic. Whether you're a busy home cook or a culinary enthusiast looking for a quick yet impressive meal, this recipe promises to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pumpkin puree
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients. Ensure the chicken breast is cut into bite-sized cubes, the onion is chopped, and the garlic and ginger are minced. This will make the cooking process smoother.
- Set your Instant Pot to the 'Sauté' mode. Once it's hot, add a small amount of oil (optional) and sauté the chopped onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and ginger to the pot, and sauté for another minute until fragrant. Stir continuously to prevent burning.
- Add the cubed chicken breast to the pot. Sauté for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
- Once the chicken is browned, add the red curry paste. Stir well to coat the chicken, cooking for an additional 2 minutes to allow the flavors to meld.
- Pour in the coconut milk and chicken broth, scraping the bottom of the pot to deglaze and release any browned bits. This will enhance the flavor of your curry.
- Next, add the pumpkin puree and mix well to combine all ingredients. Season with salt and pepper to taste.
- Close the Instant Pot lid and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give the curry a good stir. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve the Thai pumpkin chicken curry hot, garnished with fresh basil leaves. It pairs wonderfully with steamed rice or naan bread.
Tips
- Prep is Key: Cut your chicken into uniform, bite-sized cubes to ensure even cooking and consistent flavor absorption.
- Maximize Flavor: Toast your red curry paste for an extra minute before adding liquids to enhance its aromatic compounds and deepen the curry's taste profile.
- Don't Rush the Natural Release: The 10-minute natural pressure release helps the chicken become tender and allows the flavors to meld beautifully.
- Customize Your Heat: Adjust the amount of red curry paste to control the spice level. Start with less and add more if desired.
- Fresh Garnish Matters: The fresh basil isn't just decoration—it adds a bright, herbaceous note that cuts through the curry's richness.
- Make It Your Own: Feel free to add vegetables like bell peppers or spinach for extra nutrition and texture.
- Leftover Magic: This curry often tastes even better the next day, as the flavors continue to develop overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 85mg
