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Pumpkin Thai Chicken Curry
Credits: Nina's Kitchen, Facebook
- 1 lb chicken thighs, cut into bite sized pieces
- 2 Tbsp coconut oil or vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp minced or grated ginger
- 2 Tbsp red curry paste
- 1 14 oz can of coconut milk
- 1 15 oz can of pumpkin puree
- 1 Tbsp fish sauce or soy sauce
- 1 Tbsp brown sugar
- 1 c chicken broth
- 2 c fresh spinach (optional)
- fresh basil or cilantro for garnish
- lime wedges for serving
- Put the oil into a large pot or Dutch oven and sauté the chicken until browned on all sides, about 5-7 minutes. Set aside.
- In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
- Add the coconut milk, pumpkin puree, fish sauce, brown sugar, and chicken broth. Stir well to combine.
- Return the chicken to the pot and simmer for about 15-20 minutes, until the chicken is cooked through and tender.
- Add the greens to the pot and cook until wilted, about 2-3 minutes.
- Serve garnished with lime wedges and basil or cilantro.
Edit Recipe (last edited by slouken)