Thai Pumpkin Curry Recipe
If you love Thai cuisine as much as I do, you'll love this easy and flavorful Thai Pumpkin Curry recipe. Packed with the fragrant and aromatic flavors of Thailand, from creamy coconut milk to spicy red curry paste and fresh lime, this spicy ramen noodle dish makes a perfectly healthy and comforting weeknight dinner or easy weekend lunch.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 tablespoon fresh ginger grated (plus more if you really love ginger)
- 4 cloves garlic minced
- 1 teaspoon salt
- 3 cups butternut squash chopped into small cubes
- 1 fresno chili thinly sliced (plus more for serving)
- 1 jalapeno pepper diced (omit if you prefer less spicy foods)
- 1 cup sugar snap peas roughly chopped
- 2 cups shitake mushrooms sliced
- 4 cups low-sodium chicken broth
- 4 cups water plus more if needed
- 1 tablespoon red curry paste
- 1 can pumpkin puree not pumpkin pie filling
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 lime juiced
- 1 pound boneless skinless chicken breasts
- 3 cups baby spinach
- 12 oz ramen noodles 2 oz per bowl, cooked according to package instructions
Garnish: Fresh cilantro, chopped green onion, fresh lime juice, sliced chilies, sesame seeds
Instructions
- Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2-3 minutes, stirring occasionally, or until onions just start to soften. Add the ginger, garlic and salt and sauté for approximately 1 minute.
- Reduce heat to medium and add the butternut squash, fresno chili and diced jalapeño pepper. Mix well. Continue to sauté for 5-6 minutes, stirring frequently, to prevent vegetables and chilis from burning. Add the sugar snap peas and mushrooms.
- Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15-20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred. Add the chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste- adding additional water (if soup is too thick), salt, pepper, fish sauce and/or soy sauce as you see necessary.
- Divide prepared ramen noodles between bowls and add soup. Serve immediately.
- Garnish with chopped cilantro, green onions, fresh lime juice, sliced chilies and sesame seeds, if desired.
Nutrition
Calories: 466kcal | Carbohydrates: 56g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 2112mg | Potassium: 1165mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9515IU | Vitamin C: 39.6mg | Calcium: 98mg | Iron: 4.6mg
