Chicken Pumpkin Thai Red Curry

Thick sweet and spicy curry topped with peanuts, lime and fresh herbs

by Justina Sullivan
Grey stone table with a grey ceramic bowl filled with Chicken Pumpkin Thai Red Curry and topped with mint, basil, chopped peanuts and lime wedges

Table of Contents

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 thickness, the sweet touch of pumpkin combines seamlessly with chicken, spicy Thai aromatics, and creamy coconut milk.

Thai Red Curry Paste and Fragrant Toppings

Topped with fragrant basil, mint, and zingy lime juice to complete layers of flavour already in red Thai curry paste, the short cooking time of this dish, thanks to the use of prepared shop-bought past,e makes it a weekday or weekend favourite

Recipe: Chicken Pumpkin Thai Red Curry

Grey stone table with a grey ceramic bowl filled with Chicken Pumpkin Thai Red Curry and topped with mint, basil, chopped peanuts and lime wedges
Print Recipe

Chicken Pumpkin Thai Red Curry

Chicken Pumpkin Thai Red Curry with lime, fresh basil, mint and crushed peanuts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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.