Ingredients
- 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
Add Later
- 1-2 bell peppers cut into chunks
- 1 tablespoon lime juice ½ lime
- 1 handful Thai basil
Instructions
Instant Pot:
- 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.
Stovetop:
- 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.
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