The Art of Ultimate Thai Chicken Pumpkin Curry Perfection

Perfect Curry Paste Blooming

Master the technique of frying curry paste to release essential oils and develop deep aromatic flavors.

Chicken Cooking Excellence

Learn the skill of searing chicken pieces to lock in juices while maintaining tender texture.

Coconut Milk Simmering Perfection

Perfect the method of gradually adding coconut milk for silky, creamy sauce consistency.

Vegetable Timing Technique

Master the art of adding vegetables at proper intervals for ideal texture and doneness.

Flavor Balance Strategy

Learn optimal seasoning techniques balancing sweet, salty, sour, and spicy Thai flavors.

Thai Curry Mastery Secrets for Perfect Pumpkin Chicken Combination

Pumpkin Selection: Use firm pumpkin or kabocha squash that holds shape during cooking without becoming mushy.

Curry Paste Quality: Use high-quality Thai red curry paste for authentic flavor - homemade is even better.

Coconut Milk: Use full-fat coconut milk for richest, creamiest sauce texture and authentic taste.

Spice Level: Adjust Thai chilies and curry paste amount to control heat level for your preference.

Fresh Herbs: Add basil at end to preserve bright color and fresh flavor - don't overcook.

Make Ahead: Curry tastes even better next day as flavors develop and meld together beautifully.

Thai Chicken Pumpkin Curry with Creamy Coconut Milk and Fresh Broccoli

Name: Thai Chicken Pumpkin Curry with Creamy Coconut Milk and Fresh Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Thai
Ingredients: For the Tender Chicken:; 1.5 lbs chicken breast, cubed; 1 tablespoon fish sauce; 1/4 teaspoon white pepper; For the Pumpkin Base:; 3 cups pumpkin, cubed; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 medium onion, sliced; For the Aromatic Foundation:; 3 tablespoons red curry paste; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 stalks lemongrass, bruised; For the Creamy Sauce:; 2 cans (14 oz each) coconut milk; 1 cup chicken broth; 2 tablespoons palm sugar; 3 tablespoons fish sauce; For the Flavor Enhancers:; 4 kaffir lime leaves; 2 Thai chilies, sliced; 1 tablespoon lime juice; 1 teaspoon turmeric powder; For the Fresh Herbs:; 1/4 cup fresh basil leaves; 1/4 cup fresh cilantro; 2 green onions, sliced; For the Vegetable Additions:

The ultimate Thai chicken pumpkin curry featuring tender chicken pieces, vibrant pumpkin, fresh broccoli florets, and aromatic spices simmered in rich creamy coconut milk. This gourmet comfort food masterpiece combines the sweet earthiness of pumpkin with the complex aromatic flavors of Thai curry spices, creating an unforgettable curry experience that elevates the classic Thai curry to extraordinary heights perfect for dinner, meal prep, or any time you crave the perfect balance of sweet, savory, and spicy flavors.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Tender Chicken:

1.5 lbs chicken breast, cubed

1 tablespoon fish sauce

1/4 teaspoon white pepper

For the Pumpkin Base:

3 cups pumpkin, cubed

2 cups broccoli florets

1 red bell pepper, sliced

1 medium onion, sliced

For the Aromatic Foundation:

3 tablespoons red curry paste

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 stalks lemongrass, bruised

For the Creamy Sauce:

2 cans (14 oz each) coconut milk

1 cup chicken broth

2 tablespoons palm sugar

3 tablespoons fish sauce

For the Flavor Enhancers:

4 kaffir lime leaves

2 Thai chilies, sliced

1 tablespoon lime juice

1 teaspoon turmeric powder

For the Fresh Herbs:

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

2 green onions, sliced

For the Vegetable Additions:

1 cup mushrooms, sliced

1 cup baby corn

1/2 cup cashews, toasted

For the Spice Blend:

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon cardamom powder

For the Serving Base:

Steamed jasmine rice

Lime wedges

For Special Equipment:

Large cast iron skillet or wok

Wooden spoon

Sharp knife

Cutting board

Instructions

Heat vegetable oil in large cast iron skillet over medium-high heat.

Add red curry paste and stir-fry for 1-2 minutes until fragrant.

Add minced garlic, ginger, and bruised lemongrass, cooking for 30 seconds.

Add cubed chicken pieces and cook until lightly browned on all sides.

Pour in one can of coconut milk and stir to combine with curry paste.

Add chicken broth and bring mixture to gentle simmer.

Add cubed pumpkin and cook for 10 minutes until beginning to soften.

Stir in kaffir lime leaves, turmeric, and remaining spices.

Add second can of coconut milk and stir to create creamy sauce.

Season with fish sauce and palm sugar, adjusting to taste.

Add sliced bell pepper, onion, and mushrooms to the curry.

Simmer for 8-10 minutes until vegetables are tender but not mushy.

Add broccoli florets and baby corn, cooking for 5 more minutes.

Stir in sliced Thai chilies for heat, adjusting amount to preference.

Add lime juice and taste, adjusting seasoning as needed.

Remove lemongrass stalks before serving for easier eating.

Turn off heat and stir in fresh basil leaves gently.

Let curry rest for 5 minutes to allow flavors to meld.

Garnish with fresh cilantro and sliced green onions.

Sprinkle toasted cashews over top for added crunch.

Serve immediately over steamed jasmine rice in bowls.

Add extra lime wedges on the side for squeezing.

Drizzle with extra coconut milk if desired for richer curry.

Store leftovers in airtight container for up to 3 days.

Reheat gently on stovetop, adding splash of coconut milk if needed.

Thai Chicken Pumpkin Curry with Creamy Coconut Milk and Fresh Broccoli

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Thai Chicken Pumpkin Curry Perfection

Thai Chicken Pumpkin Curry with Creamy Coconut Milk and Fresh Broccoli

Ingredients

Instructions