Autumn Glow Creamy Thai Red Curry with Chicken Roasted Pumpkin

Roast Pumpkin Chicken Curry

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 5 lbs Fresh Pumpkin (Butternut or Kabocha), peeled, seeded, and cubed into 1-inch pieces
• 1 Tbsp Olive Oil
• Salt & Pepper to taste
• 5 lbs Chicken Breast, cut into bite-sized pieces
• 1 Tbsp Coconut Oil (or Vegetable Oil)
• 3–4 Tbsp Red Thai Curry Paste
• 3 cloves Garlic, minced finely
• 1 inch piece Ginger, grated or finely minced
• 2 cans (13.5 oz each) Full-Fat Coconut Milk
• 1 cup Low Sodium Chicken Broth
• 2 Tbsp Fish Sauce
• 1 Tbsp Brown Sugar (or Palm Sugar)
• 1 Tbsp Freshly Squeezed Lime Juice
• 4 Kaffir Lime Leaves, torn down the middle
• 1/2 cup Sweet Basil (Thai or regular Sweet Basil), loosely packed

Instructions:

• Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized. Set aside.
• Heat coconut oil in a large pot or Dutch oven over medium heat. Add the red curry paste and cook for 1–2 minutes, stirring constantly, until fragrant and the oil turns deep red (blooming the paste).
• Add the minced garlic and ginger. Sauté for 30 seconds until fragrant. Do not let them burn.
• Push the aromatics to one side, add the chicken pieces, and sear briefly until lightly coloured on the outside (about 3 minutes).
• Pour in one can of coconut milk and the chicken broth. Scrape up any browned bits from the bottom of the pot. Add the kaffir lime leaves. Bring to a gentle simmer.
• Reduce heat to low. Stir in the fish sauce and brown sugar. Simmer gently for 8–10 minutes, allowing the chicken to cook through and the flavours to meld.
• Stir in the remaining can of coconut milk and the roasted pumpkin cubes. Heat through gently for 2 minutes.
• Remove the pot from the heat. Stir in the fresh lime juice and torn basil leaves. Taste test and adjust seasoning as needed (salt, sweetness, or tang).
• Ladle generously over steamed jasmine rice to serve.

Nutrition Facts

Calories:1852 kcal

Protein:23.4 g

Fat:83.4 g

Carbs:66.9 g

Fiber:10.8 g

Sugar:0.0 g

Sodium:3159 mg

Recipe Info

Category:Main Course

Cuisine:Thai

Why This Autumnal Chicken and Pumpkin Thai Curry Steals the Show

There are certain dishes that just feel like a warm embrace on a cool evening, and this Autumn Glow: Creamy Thai Red Curry with Chicken & Roasted Pumpkin absolutely defines that category. As an expert food blogger, I often encounter requests for recipes that feel both celebratory and incredibly comforting. This particular Chicken and Pumpkin Thai Curry strikes that perfect chord. It elevates the concept of simple weeknight cooking by injecting the vibrant, sophisticated flavour profiles of Thailand. We are taking humble ingredients—tender chicken breast and sweet pumpkin—and transforming them into something truly memorable. This isn't just dinner; it's an experience, showcasing the best of Autumn Dinner Comfort Foods through a spicy, aromatic lens.

The Perfect Balance: Sweet Earthiness Meets Aromatic Spice

The secret to authentic Thai cuisine, and indeed this delicious Pumpkin Chicken Curry Recipe , lies in achieving a precise equilibrium. We are looking for that magical interplay of sweet, sour, salty, and spicy. The natural sweetness inherent in the pumpkin, particularly when roasted, acts as a beautiful counterpoint to the heat of the red curry paste and the savoury depth provided by fish sauce. This complexity ensures that every spoonful of this Thai Chicken Pumpkin Red Curry is layered and fascinating, never overwhelming.

A Hug in a Bowl: Crafting Comfort with Thai Flavours

When you craft this dish, you are intentionally building comfort. The body of the sauce relies on rich, full-fat coconut milk, which coats the palate beautifully, making this recipe feel luxurious. While it falls into the category of Chicken Pumpkin Recipes , its method pulls it firmly toward the comforting traditions of Southeast Asia. Forget dry, simple stews; this is a luscious, deeply satisfying experience.

Beyond Takeaway: Authentic Fragrance in Your Own Kitchen

Many home cooks shy away from Thai cooking, assuming it requires specialized, hard-to-find ingredients or unattainable skill. I’m here to tell you that this recipe proves otherwise. While we do use a couple of key aromatics, the process of 'blooming' the red curry paste—cooking it gently in oil until intensely fragrant—unlocks a depth of flavour that even the best takeaway often misses. This is a truly rewarding Pumpkin Curry Recipe to master.

Setting the Scene: What Makes This Curry Unmissable

This recipe is rated as medium difficulty, primarily because mastering the final seasoning adjustment takes a little attention. However, the time commitment is surprisingly low, clocking in at about 60 minutes total, making it suitable for a weekend meal or a hearty mid-week endeavor. It comfortably serves four generous portions, making it an ideal centerpiece for family dinners. This Chicken and Pumpkin Curry successfully blends seasonal produce with world-class technique.

Essential Components for Your Rich Red Curry Base

To achieve that hallmark depth of flavour in our Curry Recipes Thai style dish, we need a few non-negotiables. The foundation starts with the oil—using coconut oil adds a subtle, complementary sweetness. Crucially, we rely on high-quality, full-fat coconut milk; the low-fat variety simply won't provide the necessary richness to carry the spices. Next up is the red Thai curry paste, where I suggest using 3 to 4 tablespoons, depending on your tolerance for heat. Finally, we need our flavour anchors: fish sauce for salinity and umami, and brown sugar to balance the tang and spice. The kaffir lime leaves are vital for that bright, citrusy aroma that screams authentic Thai cuisine, and we bring in fresh lime juice right at the end for necessary acidity.

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Sourcing the Star Produce: Chicken and Pumpkin Prep Notes

The success of this Chicken Pumpkin Curry hinges on how we treat the two main stars: the chicken and the pumpkin. We are using 1.5 lbs of boneless, skinless chicken breast, cut into uniform 1-inch pieces to ensure even cooking.

Stocking Up: The Complete Pantry Checklist

Beyond the core curry components, ensure you have fresh aromatics on hand: three cloves of minced garlic and a 1-inch piece of freshly grated ginger. These two ingredients, sautéed briefly after the curry paste, build the aromatic backbone. You'll also need 1 cup of low-sodium chicken broth to help initiate the simmer, and about half a cup of fresh sweet basil leaves for that final burst of herbaceousness.

Achieving Pumpkin Perfection: Roasting Versus Simmering Strategies

This is a critical point in crafting a superior Thai Red Curry with Pumpkin . While you could simply chop the pumpkin and boil it directly in the curry sauce, I strongly advocate for pre-roasting. Take about 1.5 lbs of peeled, seeded Kabocha or Butternut squash, toss it with a tablespoon of olive oil, salt, and pepper, and roast it at 400° F ( 200° C) for 20 to 25 minutes. Roasting caramelizes the sugars, concentrating the flavour and giving the pumpkin a beautiful, slightly firm texture that won't disintegrate when folded into the sauce later.

Tools of the Trade: Essential Equipment for Success

For this recipe, you don't need specialized equipment, but efficiency helps. A large, heavy-bottomed pot or Dutch oven is perfect for managing the volume and maintaining an even simmering temperature. You will also need a standard baking sheet for the crucial pumpkin roasting step.

Step-by-Step Alchemy: Bringing Your Chicken and Pumpkin Thai Curry Together

The actual cooking process moves quickly once the pumpkin is ready. We start by heating a tablespoon of coconut oil in our heavy pot over medium heat.

The Initial Sear: Blooming the Curry Paste and Aromatics

The very first step is perhaps the most important flavour-building technique: blooming the paste. Add your 3–4 tablespoons of red curry paste to the hot oil and stir constantly for a full 60 seconds until the paste darkens slightly and smells intensely fragrant—the oil will often take on a deep red hue. Immediately follow this by tossing in the minced garlic and grated ginger, sautéing only until fragrant (about 30 seconds) to avoid bitterness.

Integrating Texture: Adding the Chicken and Pumpkin Chunks

Next, introduce the bite-sized chicken pieces. Stir them around until they are lightly seared on the exterior. Now, introduce the liquids: pour in one can of coconut milk and the cup of chicken broth. Add the four torn kaffir lime leaves and scrape the bottom of the pot to lift any flavourful browned bits. Bring this mixture to a gentle simmer, stirring in the fish sauce and brown sugar to establish the core taste profile. Allow this to bubble softly for about 8 to 10 minutes, ensuring the chicken is fully cooked through.

The Final Polish: Adjusting Consistency and Spice Levels

Once the chicken is cooked, gently fold in the remaining can of coconut milk (this adds creamy richness without overcooking the initial batch) and the pre-roasted pumpkin chunks. Heat this gently for another two minutes—we want the pumpkin warmed through, not mashed into oblivion. Now comes the crucial balancing act: remove the pot from the heat and stir in the fresh lime juice and torn basil. This is where you taste. Does it need more salt? A splash more fish sauce. Too spicy? A touch more sugar or coconut milk. Too bland? More lime. This personalized adjustment transforms the dish into your perfect Chicken and Pumpkin Stew .

Elevating Your Bowl: Variations and Serving Suggestions

While the base recipe is divine, this dish welcomes customization. If you are looking for a lighter texture, consider adding quick-cooking vegetables like halved cherry tomatoes or sliced bell peppers alongside the pumpkin. For those seeking a greener hue and sharper flavour, swapping the red paste for a quality green curry paste makes for an excellent alternative variation.

When serving, the traditional route is steaming a generous bowl of Jasmine rice—its slightly sticky texture is perfect for soaking up the rich sauce. For a cooling accompaniment, a simple side of finely sliced cucumber dressed with rice vinegar offers a wonderful, crisp counterpoint to the warmth of the Chicken and Pumpkin Thai Curry .

Keeping the Feast Fresh: Storage and Reheating Tips

Leftovers of this fantastic Chicken Pumpkin Curry Recipe are glorious. Store cooled curry in an airtight container in the refrigerator for up to four days. When reheating, always opt for the stovetop over the microwave if possible; bring it slowly up to temperature over medium-low heat, stirring often. If the sauce seems too thick after refrigeration, thin it out with a tablespoon or two of water or extra broth while warming.

Spice Adjustment Guide: Tailoring Heat for Your Palate

If you found the initial heat level too high, remember that subsequent reheating can sometimes intensify spice slightly. To mellow out any residual heat on day two, stir in a dollop of plain Greek yogurt or an extra splash of coconut milk when reheating. If it wasn't spicy enough, add a small dash of chili oil or a pinch of dried red pepper flakes before serving.

The Great Topping Debate: Herbs, Nuts, and Zest

Toppings transform the final presentation and mouthfeel. I adore garnishing this with a sprinkle of crushed, roasted peanuts for crunch, a few extra shreds of fresh basil, and perhaps a light grating of fresh lime zest right over the top just before serving to boost the citrus aroma.

Make-Ahead Magic: Freezing Instructions for Future Comfort

This curry freezes exceptionally well. Allow the dish to cool completely, portion it out into freezer-safe containers, leaving a little headroom for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before gently reheating on the stove, as detailed above.

Ingredient Swaps: Navigating Dietary Substitutions Seamlessly

If chicken isn't your preference, firm tofu (pressed and lightly pan-fried until golden) works beautifully in place of the meat. For those avoiding seafood, ensure your curry paste is verified as shrimp-free; you can substitute the fish sauce with light soy sauce or tamari, though you may need to increase the brown sugar slightly to compensate for the lost savory depth.