A taste-tastic Thai sizzler

Thai red chicken curry with pumpkin

Picture: Foodtalk

Here’s a taste twist on a classic Thai curry recipe to celebrate the flavours of the season. Tender pumpkin is cooked in an aromatic coconut broth with chicken pieces and taken to the next level with wilted spinach, toasted walnuts and juicy pomegranate seeds.

This dish is as delicious to the eye as it is on the tongue. All the wonderful colours come together in a hot celebration, as spring brings our beautiful world “back to life”.

Serves 4
Prep time: about 30 Minutes
Cook time: about 45 Minutes


For the curry paste

10 dried red chillies
1 red onion, peeled & roughly chopped
6 cloves garlic, peeled & roughly chopped (more or less to suit your taste)
2.5 inches ginger, peeled & roughly chopped (more or less as you please)
2 stalks lemongrass, outer leaves removed and white part chopped
Zest of 1 lime
Handful coriander stalks
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp white pepper

Pomegranate seeds add a sprinkle of colour and sweet taste. Picture: Sahand Bbali/Unsplash

For the curry
1 small pumpkin, peeled and cut into 2cm chunks
2 chicken breasts, diced
Spray oil or 1 tbsp oil
100g walnut halves
100g of the curry paste
400ml coconut milk
350ml chicken stock
1 tbsp smooth peanut butter
1 tbsp fish sauce
100g baby leaf spinach
Juice of 1 lime
Handful of pomegranate seeds, to garnish

Pumpkin may just be the star of this show.

Now read: Green gold dishes to warm the family’s hearts


For the curry paste

Soak the dried chillies in warm water for 25 mins, then remove from the water and roughly chop.
Place the chillies and the remaining curry paste ingredients in a blender, along with 3 tbsps of the water from the chillies and blitz to a smooth paste.

For the curry
Heat a large wok until hot and add the walnuts. Gently toast over a medium heat until fragrant, then remove and set aside.
Add the oil to the wok, followed by the pumpkin and chicken. Stir fry until the chicken is sealed and the pumpkin is lightly coloured on the outside. Remove and set aside.
Add your paste to the wok and turn the heat to low. Leave the paste to simmer for 2 mins or until fragrant.
Add the coconut milk, peanut butter, stock and fish sauce and whisk to a smooth sauce.
Bring the sauce to a boil then reduce the heat to a medium-low and add the chicken and pumpkin.
Leave to simmer for 20 mins until the pumpkin is tender.
Add the spinach then remove the wok from the heat. Stir in the spinach until it has wilted.
Squeeze over the lime juice, then serve into individual bowls.
Garnish with the toasted walnuts & pomegranate seeds.

Bust out a sweat with this hearty, fiery beetroot and ginger soup

Jasmine rice is the perfect fragrant companion for this dish.

For a meatless option, this would be great even without the chicken. If you’re vegetarian, you could even substitute the fish sauce for a tsp salt and the chicken stock for vegetable stock.
The curry paste recipe will make around 200g paste, so you can freeze half for the next time you want to whip up a quick red curry!
If you can’t source walnuts, try pecans as a replacement.
– Copy by Foodtalk

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