Thai Green Curry Chicken with Pumpkin (Easy 30-Minute Fall Dinner)

As soon as the weather turns cool, nothing hits the spot like a steaming, fragrant pot of curry. This Thai green curry takes the classic recipe and adds pumpkin at the peak of its autumn season. The pumpkin soaks up the coconut milk and curry, turning soft and sweet, which perfectly balances the heat of the green curry paste. Chicken thighs stay far juicier than breast meat and won't dry out with simmering. From prep to table the whole dish takes just half an hour, making it a great choice for a weeknight dinner.

Ingredients

• 500 g (1.1 lb) boneless chicken thighs, cut into 3 cm (1 1/4-inch) chunks
• 400 g (14 oz) pumpkin or kabocha squash, peeled, seeded and cut into 2.5 cm (1-inch) cubes
• 60 g (about 4 tablespoons) Thai green curry paste
• 400 ml (one 14 oz can) full-fat coconut milk
• 150 ml (2/3 cup) chicken stock or water
• 150 g (5 oz) Thai eggplant or regular eggplant, cut into chunks (optional)
• 1 red bell pepper, cut into strips
• 4 makrut lime leaves, tough center rib removed, torn in half
• 1 1/2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon vegetable oil
• 1 bunch Thai basil, leaves picked
• 1 red chili, sliced diagonally, to garnish
• Juice of 1/2 lime
• Cooked jasmine rice, to serve

Instructions

1. Open the can of coconut milk without shaking it. Scoop out about 100 ml (scant 1/2 cup) of the thick cream from the top and set it aside; keep the remaining coconut milk for later.
2. Heat a wok or large skillet over medium heat. Add the vegetable oil and the reserved thick coconut cream and cook for 2 to 3 minutes, until the cream starts to split and beads of oil rise to the surface.
3. Add the green curry paste and stir-fry constantly for 1 to 2 minutes, until it is fragrant and the oil turns red. This step is the key to a great curry, so keep going until the aroma has fully bloomed.
4. Add the chicken and stir-fry for 2 minutes, until every piece is evenly coated in the paste and the surface has changed color.
5. Pour in the remaining coconut milk and the chicken stock, then add the pumpkin and lime leaves. Stir well and bring to a boil, then reduce the heat to medium-low, cover, and simmer for 10 minutes.
6. Add the eggplant and red bell pepper and simmer uncovered for another 5 minutes, until the pumpkin can be pierced easily with a chopstick but still holds its shape.
7. Season with the fish sauce and palm sugar. Taste the sauce and adjust the saltiness with more fish sauce or the sweetness with more sugar as you like.
8. Turn off the heat and stir in the Thai basil leaves and lime juice. Scatter the sliced red chili over the top and serve hot with jasmine rice.

Tips

• Choose a dry, starchy variety of pumpkin such as kabocha or Japanese pumpkin, and cut the cubes evenly, otherwise the small pieces will fall apart before the large ones are cooked through.
• The heat level of green curry paste varies a lot between brands. The first time you make this, start with 3 tablespoons and add more at the end if you want it spicier.
• If you can't find makrut lime leaves, use grated lime zest instead. If Thai basil is unavailable, regular basil or mint works too; the aroma is slightly different but still delicious.
• Vegetarian version: swap the chicken for firm tofu or chickpeas and replace the fish sauce with soy sauce. It's just as rich and flavorful.
• The curry tastes even better the next day. It keeps in the fridge for up to 3 days; add a splash of water or coconut milk when reheating to loosen it.