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Thai Peanut Chicken & Pumpkin Curry

A quick and comforting Thai-inspired curry packed with peanut flavor, tender chicken, and aromatic spices, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces Use boneless, skinless chicken for ease.
  • 2 cups pumpkin, peeled and diced Can substitute with sweet potatoes or bell peppers.
  • 1 can coconut milk (13.5 oz) Full-fat coconut milk adds creaminess.
  • 1/2 cup peanut butter Creamy or crunchy peanut butter both work.
  • 2 tbsp soy sauce Adjust for low sodium if preferred.
  • 2 tbsp red curry paste Adjust according to spice tolerance.
  • 1 tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp lime juice Freshly squeezed is best for flavor.
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste
  • Cooked rice or quinoa, for serving Choose your favorite grain.

Method
 

Cooking Instructions
  1. In a large pot or deep skillet, heat a splash of oil over medium heat. Toss in the chicken pieces, seasoning with salt and pepper. Cook until golden brown, about 5-7 minutes.
  2. Add the minced garlic and grated ginger to the pot. Stir for about a minute to release the aromas.
  3. Add the diced pumpkin to the pot and mix well.
  4. In a separate bowl, whisk together the coconut milk, peanut butter, soy sauce, and red curry paste until smooth. Pour over the chicken and pumpkin, stirring gently.
  5. Bring the curry to a gentle simmer. Cover and cook for 15-20 minutes until the pumpkin is tender.
  6. Stir in the lime juice and adjust seasoning if needed. Serve over rice or quinoa and garnish with cilantro.

Notes

For added crunch, top with chopped peanuts or crispy fried onions.