This Thai pumpkin chicken curry perfectly captures my favorite season and a favorite cuisine in a bowl.
Cool weather calls for comfort food and this spicy, warming and comforting curry is what’s missing from your menu. Make this in an instant pot or on the stovetop in under thirty minutes, with most of it being hands-off time.
A FEW PANTRY INGREDIENTS:
I have always loved Thai food. I think because it’s similar to Indian food in some ways. Both cuisines use a decent amount of garlic, ginger, and chilies.
My husband is from the coastal state of Kerala in south India where coconuts are aplenty and so, many Keralite curries call for coconut milk. Some Keralite coconut curries feel very similar to some Thai curries. Because I cook a lot of Keralite food and Thai food, I keep canned coconut milk in my pantry at all times.
I also keep several small jars of Thai curry paste on hand. You can easily find these jars in most grocery stores. They’re tiny but pack a lot of flavor and also help to keep the ingredient list short in my Thai recipes.
This curry also calls for canned pumpkin puree, which is a seasonal item in my pantry, though every fall I wonder why I don’t eat pumpkin year-round. I guess it’s because then it wouldn’t feel as special in the fall? Anyway, the pumpkin puree helps to both thicken the curry and is also a sneaky way to add a vegetable (okay, technically a fruit) to the sauce.
All Thai curries need jasmine rice – highly suggest serving the two together.
And after you make this curry, I have several more Thai recipes you may want to check out: red vegetable curry, beef and broccoli curry, chicken red curry, and several other recipes that are all delicious and worth making. Give them a try 🙂
I can’t wait to hear what you think!Print
- 1 ½ pounds skinless boneless chicken thighs, halved or quartered
- 2 tablespoons oil
- 1 onion, diced
- 1–2 serrano or Thai bird’s eye chilies, minced, to taste
- 3 teaspoons garlic paste (or 3 garlic cloves, minced)
- 1 teaspoon ginger paste (or 1-inch knob ginger, minced)
- 1 (13.5 ounce) can unsweetened, full-fat coconut milk
- 1 (15 ounce) can organic pumpkin puree
- 1 cup chicken broth
- 3 tablespoons red curry paste, to taste
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1–2 bell peppers, cut into chunks
- 1 tablespoon lime juice (½ lime)
- 1 handful Thai basil
- Press sauté, add oil and once it’s hot, add onion, chilies, and stir-fry for 10 minutes or until the onion turns golden brown.
- Add ginger and garlic and stir-fry for a minute, then add the remaining ingredients (except for those listed under “add later”) and mix well.
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Add the bell pepper(s), lime juice, and Thai basil (reserve some for garnish) to the pot and mix well.
- Garnish with more Thai basil and serve with lime wedges and jasmine rice.
- If cooking this curry on the stovetop, cut the chicken into bite-sized pieces.
- Heat oil in a dutch oven over medium heat then add the onion and chilies.
- Once the onions begin to turn golden brown, add the ginger and garlic and stir-fry for 2 minutes.
- Add the chicken, cumin, coriander, turmeric, salt, pepper, red curry paste, and mix well.
- Add the coconut milk, broth, pumpkin puree, fish sauce, and bell pepper to the pot.
- Reduce the heat to low, cover the pot with a lid and cook for 15 minutes or until chicken is cooked through.
- Add the lime juice and Thai basil and serve with jasmine rice.