Red Curry with Chicken and Pumpkin
This red curry recipe uses pumpkin as the main vegetable and chicken thighs as the protein. Serve it with steamed rice, fresh Thai basil and a sprinkle of red chilli for extra spice.
You can buy a red curry paste or try the homemade Red Curry Paste on my profile.
Ingredients 12
For The Curry
120 g jars red curry paste
4 kaffir lime leaves, crushed
800 g chicken thighs, cut into bite-size pieces
400 ml coconut milk
500 ml water
2 tsp salt
1 tbsp fish sauce
600 g pumpkin, cut into 5cm chunks with the skin on
50 g palm sugar, roughly chopped
To Serve
400 g jasmine rice
400 ml water
2 red chillies, chopped
1 bunch Thai basil
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Method 8
Bring water to the boil in a small pot, add and bring back to the boil. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Cut the into bite-sized pieces, chop the into 5 cm chunks (keeping the skin on).
Pour the (including the oil) into a large pot. Turn the heat to medium and let it simmer for a few minutes.
Crush the in your hand and add to the pot cook for 2-3 minutes.
Add the pieces and stir often until the chicken turns white.
Pour in the , , and , then stir to combine, continue cooking at low heat.
Once the curry comes to a gentle boil, add the and and let it simmer for 15-20 minutes or until the pumpkin is cooked. Taste and add more if needed.
Serve over steamed , topped with chopped and fresh .
Songkran Fa-A-Loon's tips
If you don't have pumpkin available, feel free to use another vegetable such as red capsicum or eggplant, and adjust the cooking method as needed. To take this curry to the next level, try this recipe with a homemade red curry paste, available on my profile.
Helpful tips
Can I use chicken breast instead of chicken thighs in this red curry?
What type of pumpkin is best for this red curry recipe?
Can I prepare the curry ahead of time for meal prep?
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Notes
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