Pumpkin Thai Curry
A delightful and comforting one-pot meal combining creamy coconut milk with the warmth of red curry paste, pumpkin, and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the diced chicken, browning it on all sides, which should take about 5-7 minutes.
- Add the pumpkin puree, coconut milk, and red curry paste, stirring until well combined.
- Incorporate the mixed vegetables to the pot. Season with salt and pepper to enhance the flavors.
- Simmer on low heat for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Garnish with fresh cilantro before serving. Enjoy your comforting bowl of Pumpkin Thai Curry!
Notes
Customize by substituting chicken with tofu for a vegetarian option or adjusting vegetables based on availability.