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Thai Chicken Curry with Pumpkin

Course Dinner, Lunch, Main Course
Cuisine Thai
Keyword Coconut Curry, Curry, Dairy Free, Egg Free, Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 2 tbsp Olive oil
  • 1.5 lbs Boneless chicken thighs, cut into bite size pieces
  • 1 medium Yellow onion, chopped
  • 2 medium Carrots, sliced
  • 1 medium Zucchini, sliced into half moons
  • 1 medium Red bell pepper, sliced
  • 1 cup Sweet dumpling squash, cubed (or your favorite variety of pumpkin/squash)
  • 2 tbsp Fresh ginger, grated
  • 1 tbsp Ground turmeric
  • 1-2 tbsp Red curry paste (We used the Mae Ploy brand - adjust to your preferred level of spiciness)
  • 13.5 ounces Full fat coconut milk
  • 1 cup Water
  • 1 Lime, wedged
  • 1/4 cup Thai Basil leaves and/or cilantro (optional for garnish)
  • 1-2 cups Rice, cooked

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper and sauté until cooked through, about 5-7 minutes. Remove from pan and set aside, covered.

  2. Add the remaining 1 tablespoon of olive oil to the pot. Add the onion and carrots and cook until softened. Add the garlic, ginger and turmeric, and sauté for 1 minute.

  3. Add the zucchini, bell pepper, pumpkin, and sauté for 2-3 minutes more.

  4. Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine.

  5. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 15-20 minutes.

  6. Serve over rice and garnish with lime, basil leaves, and/or cilantro.