Kabocha Pumpkin Chicken Curry
4
servings30
minutes40
minutes420
kcalForget pumpkin spice lattes—this is the real autumn MVP. Sweet, nutty kabocha meets fiery red curry in a dish that’s anything but basic. It’s cozy, spicy, and rebellious enough to make you question everything you thought about comfort food. This is comfort food for the bold, the adventurous, and those who believe their dinner should have as much attitude as they do. Sweet, spicy, creamy, and unapologetically savory, this curry will have you ditching the takeout menus and declaring culinary independence.
The best part? It’s versatile. Make it with tofu, chickpeas, or even double down on the squash for a plant-based revolution. Grab a bowl, kick back, and let this Kabocha Curry prove that comfort food doesn’t have to play it safe—it can be wild, warming, and wildly delicious.
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Ingredients
4 oz Thai Kitchen Red Curry Paste
1 Kabocha Squash, peeled, seeded, cut into chunks
2 Tbsp Vegetable oil
1 lb Chicken thighs, or breasts, cut into bite sized pieces
1 cup Chicken, or vegetable broth
2 13.5 oz Coconut milk, canned
1 Tbsp Soy sauce
1 Tbsp Brown sugar
3 Red bell peppers, small julienne
2 cup Fresh spinach
1/4 cup Thai basil leaves
2 Limes, zested and juiced
Directions
- Roast the Pumpkin:
– Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with olive oil, salt, and pepper. Spread them out on a baking sheet.
– Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
– KEEP THE RINDS. Slice them thin toss with some oil and roast until soft and slightly charred for a fun and visual garnish and to practice root to stem, utlizing the whole vegetable.
– After roasting and slightly charred on the ends, remove them from the oven and let them cool. - Cook the Jasmine Rice:
– Rinse 2 cups of jasmine rice under cold water to wash off excess starch.
– Place two cups of washed rice into a pot along with 4 cups of water.
– Bring the rice to a boil, then reduce the heat to low and place a lid on top for 15 minutes.
– After 15 minutes steam and fluff the rice. - Cook the Curry:
– Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add 4 ounces of the red curry paste and sauté for 2–3 minutes until fragrant. The whole jar.
– Add the chicken and cook for 5–6 minutes, stirring, until lightly browned.
– Pour in the coconut milk and chicken broth. Stir in the soy sauce, brown sugar, and roasted pumpkin.
– Simmer the curry over medium-low heat for 15 minutes, letting the flavors meld together. - Add Vegetables:
– Stir in the red bell pepper and cook for another 5 minutes until slightly softened.
– Add the spinach or kale and cook for 2–3 minutes, just until wilted. - Serve:
– Remove the curry from the heat and garnish with fresh thai basil leaves, lime wedges, and pumpkin rind garnishes.
– Enjoy! More Curry, Less Worry!
Notes
- Kabocha squash, known as kabocha in Japan, is often called the “chestnut pumpkin” because of its nutty, sweet flavor and creamy texture. It’s like a hybrid of pumpkin and sweet potato!
- Kabocha is packed with beta-carotene, which converts into vitamin A in the body, promoting healthy vision and glowing skin. Plus, it’s low in calories but high in fiber, making it a guilt-free comfort food.
- This dish blends the earthy, comforting flavors of Japan with the bold, fiery spices of Thailand. It’s a meeting of two culinary worlds that proves opposites attract—think umami meets spice!
- This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
- With spaghetti squash or jasmine rice on the side, this curry proves you can indulge in hearty, creamy comfort food without the carb overload of traditional pasta or bread.
- Swap the chicken for tofu or chickpeas, and use soy sauce instead of fish sauce, or double up on kabocha for a vegetarian option.
