Simple Thai Yellow Chicken Pumpkin Curry
A cozy one pot curry that balances creamy coconut milk with sweet pumpkin and aromatic spices.
recipesbynani.comThere is nothing quite like a warm bowl of curry to brighten up a busy weeknight. This recipe brings together tender chicken and chunks of pumpkin in a rich, velvety sauce that feels like a big hug in a bowl.
My family loves how the sweetness of the pumpkin cuts through the heat of the yellow curry paste. It is a simple meal to pull together, and it tastes even better the next day once the flavors have had time to settle together.
🧺 Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 pound chicken breast, cut into bite sized pieces
- 2 tablespoons Thai yellow curry paste
- 1 can (14 ounces) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Melt the butter in a large pot or deep skillet over medium heat and stir in the minced garlic until it is fragrant.
- 2
Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- 3
Stir in the yellow curry paste and cook for a minute until the aroma fills your kitchen.
- 4
Pour in the coconut milk and add the pumpkin cubes, then bring the mixture to a gentle simmer.
- 5
Lower the heat and let the curry cook for about 15 to 20 minutes, or until the pumpkin is tender and the chicken is cooked through.
- 6
Stir in the fish sauce and brown sugar to balance the flavors, then serve warm with a sprinkle of fresh cilantro.
💡 Tips
Serve this over steamed jasmine rice to soak up all the extra sauce. You can store any leftovers in an airtight container in the fridge for up to three days, and it freezes perfectly for a quick meal later.
Made this recipe? Let us know how it went.
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