Do you love the delicious combo of meat and vegetables in a curry? In my opinion, whether you’re making a stir fry, a salad, or a one pan bake, fresh veggies are an essential to amp up the nutrition. Moreover, these vibrant goodies definitely make the dish more appealing.
Chicken Pumpkin Curry
This recipe is a time saver, when you want to make a quick dinner without compromising on nutrition and flavor. Chicken gets a quick stir fry and then simmered in red curry paste and coconut milk. While this combination is synonymous with authentic Thai cooking, the flavor it imparts to the curry is incredible. The tender pumpkin adds both colour and flavor, and is a killer combo with chicken. Alongside the flavor of red curry paste and creamy coconut milk, this humble vegetable shines in this dish. Also, the addition of fish sauce and palm sugar takes it to next level. The deliciousness of this curry is just phenomenal!
Key Ingredients in Thai Chicken Pumpkin Curry
Chicken: Use chicken thighs for maximum flavor and juicier results. Red curry paste: Good quality curry paste, the star ingredient in this recipe, is essential for best tasting curry. Pumpkin: This vibrant vegetable is a lovely addition to the curry, and pairs perfectly with chicken. Leave the skin on for authentic touch. Coconut milk: I love the creamy sauce that gets its richness from canned 0r homemade fresh coconut milk.
How to Make Thai Chicken Pumpkin Curry
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Chicken - Chicken thighs are preferred in this recipe, however, you can also opt for other cuts. Remember the cooking times may vary
Curry paste - Use good quality red curry paste
Fish sauce - Start with 1 teaspoon of fish sauce, and add more only if needed
Red bell peppers (capsicums) - They are a great addition to this curry.
Pumpkin - Leave the skin on pumpkin for authentic version of the curry
Sugar - Palm sugar can be substituted with regular white sugar if you like
