Thai-Inspired Pumpkin Chicken Curry
This Pumpkin Chicken Curry is creamy, rich, and easy to make. Perfect for a healthy meal prep or a fancy date night meal.
Ingredients
- 2 lb chicken thighs cut into 1 inch cubes
- 1 red bell pepper halved and sliced
- 1 yellow bell pepper halved and sliced
- 2 large carrots cut into small slices
- 1 white onion sliced
- 3 tbsp red Thai curry paste
- 4 cloves garlic minced
- 1 tbsp minced ginger
- 1-2 thai peppers minced
- ½ lime juiced
- 2 tsp fish sauce
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- ½ cup water
- 1 15 oz can pumpkin puree
- 1 13.5 oz can coconut milk not light
- Several leaves of basil for garnish
- Rice optional
Instructions
- In one large pan with some oil, saute the chicken cubes on medium-high heat until they start to brown and set aside (these do not need to be fully cooked at this point).
- In another large pan or Dutch oven, add the sliced onion with some oil, saute for a minute, then add curry paste, ginger, and garlic and saute for 3 minutes. Now, add the chicken pieces and cook for another 3 minutes. Next, add all of the remaining ingredients (except basil).
- Bring to a boil and then turn down to a simmer and cover. Let simmer for 10 minutes. You can garnish with basil and a few extra lime slices. You can optionally serve with rice.