Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Thailand? This Thai Chicken Pumpkin Curry is not just a meal, it's an experience that combines the creamy richness of coconut milk, the warmth of red curry paste, and the subtle sweetness of pumpkin into one extraordinary dish. Perfect for those seeking a quick, nutritious, and mind-blowingly delicious dinner that can be prepared in under 45 minutes, this recipe is about to become your new weeknight obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 cup pumpkin puree
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 cups spinach
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare all ingredients by dicing the chicken breast into bite-sized pieces, finely chopping the onion, mincing the garlic and ginger, and measuring out all other ingredients.
- Heat a large skillet or wok over medium-high heat and add a small amount of oil. Season the diced chicken with salt and pepper, then sauté until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
- Stir in the red curry paste and cook for 1 minute to release its aromatic oils, ensuring it doesn't burn.
- Pour in the coconut milk and pumpkin puree, whisking to create a smooth, creamy sauce. Reduce heat to medium-low and simmer for 5-7 minutes.
- Return the cooked chicken to the pan, stirring to coat with the curry sauce. Simmer for an additional 5 minutes to allow flavors to meld together.
- Add spinach and cook until just wilted, approximately 2 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot over steamed rice, garnished with fresh basil leaves.
Tips
- Use fresh ingredients: The key to an authentic Thai curry is using fresh garlic, ginger, and herbs. Don't substitute with dried alternatives if possible.
- Control your heat: Red curry paste varies in spiciness, so start with less and add more to taste. You can always increase the heat, but you can't take it away.
- Choose the right chicken: Opt for fresh, boneless chicken breast and dice it uniformly to ensure even cooking.
- Don't overcook the spinach: Add it at the last moment to maintain its bright green color and nutritional value.
- Let the curry simmer: Allowing the sauce to simmer helps develop deeper, more complex flavors.
- Garnish generously: Fresh basil leaves aren't just decoration - they add a crucial aromatic element to the dish.
- Serve with the right accompaniment: Steamed jasmine rice is the perfect partner for this curry, helping to soak up all the delicious sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 90mg
