Description
This pumpkin curry perfectly marries seasonal autumn flavors with aromatic Thai spices, creating a comforting yet exotic meal that’s both nutritious and deeply satisfying. With tender pumpkin, creamy coconut milk, and Thai-inspired aromatics, it’s an easy way to bring restaurant-quality curry into your home kitchen.
Ingredients
Scale
- 1 small pumpkin (2–3 pounds), cubed
- 1 pound chicken breast or thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon fish sauce (or soy sauce)
- 2 tablespoons fresh lime juice
- 2 carrots, peeled and sliced
- 1 medium onion, chopped
- 4 cups fresh spinach
- 1 cup chicken broth (optional, for thinner curry)
- 2 tablespoons oil for cooking
Instructions
- Heat oil in a large pot over medium heat. Add chicken and cook 5-7 minutes until golden brown.
- Add garlic and ginger, sauté 1-2 minutes until fragrant.
- Stir in carrots, onion, and pumpkin. Cook 3-5 minutes until slightly softened.
- Add curry paste and cook 1 minute, coating all ingredients.
- Pour in coconut milk and broth (if using). Stir to combine and bring to a simmer.
- Reduce heat and simmer 20-25 minutes until pumpkin is tender and chicken is cooked through.
- Stir in fish sauce, lime juice, and spinach. Cook 2-3 minutes until spinach wilts.
- Serve hot over jasmine rice or rice noodles, garnished with cilantro and lime wedges.
Notes
For vegetarian option, replace chicken with tofu or chickpeas. Adjust curry paste gradually to control spice level. Best served fresh but flavors deepen after 24 hours.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: pumpkin curry, Thai curry, coconut curry, fall recipe, comfort food