Name: Thai Red Curry with Chicken and Pumpkin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 5 – 6 tbsp Thai Red Curry Paste (store-bought, Maesri best) or 1 quantity homemade Thai Red Curry Paste; 2 large garlic cloves, minced; 2 tsp fresh ginger, finely grated; 1 tbsp lemongrass paste (or finely chopped fresh lemongrass); 3 tbsp vegetable oil (or canola or peanut oil); 1 cup (250 ml) chicken broth/stock, low sodium; 400 ml / 14 oz coconut milk (full fat); 6 kaffir lime leaves; 1 tbsp sugar (white, brown, or palm sugar); 2 tsp fish sauce, plus more to taste; 350g / 12 oz chicken thighs, boneless and skinless, cut into 0.75 cm (1/3″) thick slices; 150g / 5 oz pumpkin or butternut squash, cut into 1.5 cm (3/5″) cubes (~1 heaped cup); 120g / 4 oz green beans, trimmed and cut into 5 cm (2″) pieces; 12 Thai basil leaves; Fresh red chilli slices (small chilli for spicy, large for milder heat); Fresh coriander/cilantro leaves; Steamed jasmine rice

Ingredients

5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) or 1 quantity homemade Thai Red Curry Paste

2 large garlic cloves, minced

2 tsp fresh ginger, finely grated

1 tbsp lemongrass paste or finely chopped fresh lemongrass

3 tbsp vegetable oil (or canola or peanut oil)

1 cup (250 ml) chicken broth/stock, low sodium

400 ml / 14 oz full-fat coconut milk

6 kaffir lime leaves

1 tbsp sugar (white, brown, or palm)

2 tsp fish sauce, plus more to taste

350g / 12 oz boneless, skinless chicken thighs, cut into 0.75 / 1/3″ thick slices

150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)

120g / 4 oz green beans, trimmed and cut into 5cm/2″ pieces

12 Thai basil leaves

Fresh red chilli slices (small chilli for spicy, large for milder heat)

Fresh coriander/cilantro leaves

Steamed jasmine rice, for serving

Instructions

Step 1: Heat the oil in a large heavy-based skillet over medium-high heat.

Step 2: Add the curry paste and, if using store-bought paste, the minced garlic, grated ginger, and lemongrass paste. Cook for about 2 minutes until the mixture “dries out” and becomes fragrant.

Step 3: Pour in the chicken broth and stir to dissolve the curry paste. Simmer rapidly for 3 minutes or until the liquid has reduced by half.

Step 4: Add the coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir well, then add the sliced chicken thighs.

Step 5: Spread the chicken out in the pan and bring to a simmer. Reduce heat to medium and cook for 8-10 minutes until the sauce thickens, the chicken is cooked through, and the flavors meld.

Step 6: Taste the sauce and adjust seasoning as desired—add more fish sauce for saltiness or a bit of sugar for sweetness. You can also add shrimp paste for extra depth if you like.

Step 7: Stir in the pumpkin cubes and green beans. Cook for another 3 minutes until the pumpkin is tender and the sauce is nicely thickened.

Step 8: Remove the skillet from heat and stir through the Thai basil leaves.

Step 9: Serve the curry hot over steamed jasmine rice, garnished with fresh red chilli slices and coriander/cilantro leaves if desired.

Tips & Variations

For a milder curry, reduce the amount of red curry paste or remove the seeds from the chillies.

Substitute chicken thighs with chicken breast, tofu, or shrimp for different protein options.

Add other vegetables like bell peppers or eggplant for extra color and texture.

If kaffir lime leaves are unavailable, use lime zest as a substitute for a similar citrus note.

Adjust the thickness of the sauce by cooking longer to reduce or by adding more coconut milk if too thick.

FAQs

Can I use other types of meat or protein in this curry?

Yes, you can substitute chicken with beef, pork, shrimp, tofu, or even chickpeas to suit your preference. Just adjust cooking times accordingly to ensure the protein is fully cooked.

How spicy is Thai red curry and can I make it less spicy?

Thai red curry has a moderate level of heat from the red chilies in the curry paste, but you can reduce the spice by using less curry paste or choosing a milder brand. Removing the seeds from fresh chillies also helps reduce heat.