Can I make Thai Pumpkin Curry without chicken?

Absolutely! You can make a delicious vegetarian or vegan version of this curry by substituting the chicken with tofu, chickpeas, or even tempeh. Simply add the plant-based protein of your choice when you return the ingredients to the pot and cook until tender.

How can I adjust the spice level of the curry?

If you prefer a milder curry, simply reduce the amount of red curry paste or omit any fresh chili. For a spicier kick, you can increase the curry paste or add extra chili flakes or fresh chili peppers during cooking.

Can I use a different type of squash instead of pumpkin?

Yes! You can use other squash varieties like butternut squash or kabocha squash as a substitute for pumpkin. These squashes have a similar texture and sweetness, making them an excellent choice for this curry.

Thai Pumpkin Curry Recipe: A Warm and Hearty Fall Delight

Name: Thai Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: Pumpkin: 3 cups, cubed (adds natural sweetness and texture); Chicken: 2 boneless, skinless breasts, cut into bite-sized pieces (provides lean protein and a hearty bite); Coconut milk: 1 can (13.5 oz) (creates a creamy base, balancing the spiciness); Thai red curry paste: 2 tablespoons (delivers authentic flavor with aromatic spices); Garlic: 3 cloves, minced (enhances the overall flavor with savory depth); Ginger: 1-inch piece, minced (adds warmth and a bit of zing to the curry); Onion: 1 medium, sliced (sweetens the dish and provides a fragrant base); Fish sauce: 1 tablespoon (adds umami flavor to the curry); Lime juice: 1 tablespoon (balances the richness of the coconut milk with a refreshing tang)

Description

This Thai Pumpkin Curry is a comforting and flavorful dish made with tender pumpkin, chicken, and aromatic spices. Perfect for fall, it’s easy to prepare and can be adapted to suit different dietary needs. The creamy coconut milk base and the richness of red curry paste come together to create a satisfying and heartwarming meal.

Ingredients

Pumpkin: 3 cups, cubed (adds natural sweetness and texture)
Chicken: 2 boneless, skinless breasts, cut into bite-sized pieces (provides lean protein and a hearty bite)
Coconut milk: 1 can (13.5 oz) (creates a creamy base, balancing the spiciness)
Thai red curry paste: 2 tablespoons (delivers authentic flavor with aromatic spices)
Garlic: 3 cloves, minced (enhances the overall flavor with savory depth)
Ginger: 1-inch piece, minced (adds warmth and a bit of zing to the curry)
Onion: 1 medium, sliced (sweetens the dish and provides a fragrant base)
Fish sauce: 1 tablespoon (adds umami flavor to the curry)
Lime juice: 1 tablespoon (balances the richness of the coconut milk with a refreshing tang)

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Instructions

Prepare the ingredients: peel and chop the pumpkin into bite-sized cubes, mince the garlic and ginger, and slice the onion. If using chicken, slice into bite-sized pieces.
In a large pot, heat oil over medium-high heat. Add chicken and cook until browned. Remove and set aside.
In the same pot, sauté garlic, ginger, and onion until softened, about 3-4 minutes.
Stir in pumpkin cubes and cook for another 3-4 minutes.
Pour in coconut milk, red curry paste, fish sauce, and lime juice. Stir to combine, and bring the mixture to a simmer. Cover and cook for about 20 minutes until the pumpkin is tender.
Return the chicken to the pot and simmer for another 5 minutes until fully cooked. Adjust seasoning with salt or lime juice if needed.
Serve the curry in bowls, garnish with fresh herbs like cilantro or basil, and enjoy!

Notes

To make the curry vegetarian or vegan, substitute chicken with tofu, chickpeas, or tempeh.
If you prefer a spicier dish, increase the red curry paste or add fresh chili peppers.
For a lighter version, use light coconut milk or vegetable broth.
Leftovers can be stored in the fridge for up to 3 days and reheated on the stove.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 18g
Cholesterol: 55mg