A Delicious, Thick and Warming Curry Perfect For The Colder Months
Some people are pleased more easily than others, but this Chicken Pumpkin Thai Red Curry could melt even the hardest of hearts. With a winter stew-like richness, the sweet touch of pumpkin blends seamlessly with tender chicken, spicy Thai aromatics, and creamy coconut milk. Finished with fragrant basil, mint, and a squeeze of zingy lime juice, it’s a dish layered with flavour – from the vibrant red curry paste to its aromatic toppings. Thanks to the use of quality shop-bought paste and a short cooking time, this comforting curry is as perfect for busy weeknights as it is for slow, relaxed weekends.
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Chicken Pumpkin Thai Red Curry
Chicken Pumpkin Thai Red Curry with lime, fresh basil, mint and crushed peanuts.
Servings: 4
Ingredients
- 500g boneless skinless chicken thighs, chopped into strips
- 300g pumpkin peeled, deseeded and chopped into 3cm pieces
- 1 heaped tbsp Thai Red Curry Paste
- 400g tin coconut milk
- 200ml chicken stock
- 1.5 tbsp fish sauce
- 1 tbsp brown sugar (or palm sugar)
- 2 tbsp peanut butter
- Juice of one lime + extra wedges to serve
- Handful of basil and mint, roughly chopped
- 1/2 cup chopped peanuts
- 2 cups uncooked rice
Instructions
- Cook rice according to packet instructions.
- In a medium-large saucepan, heat some vegetable oil and fry the red curry paste for 1 minute. Add coconut milk, chicken stock and pumpkin pieces. Bring to the boil, place a lid on top then simmer for 12 minutes.
- Remove the lid, add fish sauce, palm sugar, peanut butter and chicken pieces. Raise heat to medium temperature and cook chicken for approx 10 minutes. The chicken should remain soft and juicy.
- Remove from heat and squeeze in lime juice. Let curry rest for 5 minutes in the saucepan to thicken.
- To serve, divide rice between bowls. Spoon curry around rice and garnish with basil, mint, chopped peanuts and a wedge of lime.