Thai Pumpkin Curry
Velvety coconut curry studded with sweet pumpkin and tender chicken, brightened by lime and fresh basil — comforting yet gently fragrant. The sauce reduces to coat each bite, balancing savory fish sauce, warm spices, and a touch of sweetness.
2 can coconut milk, 13.5 oz each
1 ½ lb pumpkin, peeled, seeded, cut into 1-inch cubes
1 lb chicken thigh, boneless, skinless, cut into bite-size pieces
3 tbsp red curry paste
1 tbsp vegetable oil
3 clove garlic, finely minced
1 shallot, thinly sliced
1 stalk lemongrass, white part only, finely chopped
3 kaffir lime leaf, torn
1 cup chicken stock, low-sodium
1 ½ tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice, freshly squeezed
1 bunch thai basil, leaves only
4 sprig cilantro, for garnish
1 pinch salt
1 ½ cup jasmine rice, uncooked, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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