If you’re searching for a deliciously warming, aromatic, and flavorful dish, this Coconut Lemongrass Chicken & Pumpkin Curry is the perfect recipe. It brings together a perfect harmony of creamy coconut milk, aromatic lemongrass, and tender chicken, with the sweetness of pumpkin that makes it the ideal dish for chilly evenings. This dish is a blend of comforting and fresh flavors that is guaranteed to become a family favorite. Here’s your step-by-step guide to making this delightful curry.
What is Coconut Lemongrass Chicken & Pumpkin Curry?
Coconut Lemongrass Chicken & Pumpkin Curry is a flavorful, creamy curry that combines the richness of coconut milk with the fragrant, citrusy notes of lemongrass. The addition of pumpkin provides a natural sweetness that balances out the curry’s heat, creating a comforting dish that’s perfect for any occasion. The chicken thighs in this recipe are seared to perfection, adding depth and flavor to the curry.
This recipe is an exciting fusion of Thai-inspired flavors and a hearty, satisfying meal that works wonderfully when served with steamed jasmine rice or rice noodles. It’s an easy-to-make yet impressively flavorful dish that brings the essence of Southeast Asian cuisine into your kitchen.
Origin of Coconut Lemongrass Chicken & Pumpkin Curry
The origin of Coconut Lemongrass Chicken & Pumpkin Curry can be traced to the Southeast Asian region, where curries are an essential part of everyday meals. The use of lemongrass, coconut milk, and curry paste in this recipe reflects the flavors commonly found in Thai cuisine, although variations of this curry are popular across countries like Cambodia, Laos, and Vietnam.
Coconut milk has long been used in Southeast Asian cooking due to its ability to bring a creamy texture and mellow flavor to spicy dishes. Lemongrass, on the other hand, is known for its distinct citrusy aroma and is often used in many curries, soups, and marinades to infuse a fresh and fragrant base note. When combined with pumpkin, this curry takes on an earthy, slightly sweet profile, making it a perfect dish to enjoy during the fall and winter months.
Ingredients for Coconut Lemongrass Chicken & Pumpkin Curry (Serves 4)
For the curry:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 cups pumpkin or butternut squash, peeled and cubed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 stalk lemongrass, bruised (bash with the back of a knife, keep whole for easy removal)
- 1–2 tbsp red curry paste (or yellow curry paste, for a milder version)
- 1 can (14 oz / 400ml) coconut milk
- 1 cup (240ml) chicken stock
- 1 tbsp fish sauce (or soy sauce for non-fish option)
- 2 tsp brown sugar or palm sugar
- 1 red chili, sliced (optional, for heat)
- 2 tbsp neutral oil (coconut or vegetable oil)
- Salt & pepper, to taste
For garnish:
- Fresh cilantro (coriander leaves)
- Lime wedges
- Steamed jasmine rice or rice noodles
Step-by-Step Directions and Preparation Method
1. Sear the Chicken
Start by heating the oil in a large pan or wok. Season the chicken pieces lightly with salt and sear them in the pan until they are golden brown on all sides. Don’t worry about cooking the chicken all the way through at this stage, as it will continue cooking later. Once the chicken is seared, remove it from the pan and set it aside.
2. Build the Aromatics
In the same pan, add the chopped onion, minced garlic, and grated ginger. Cook these ingredients for a few minutes until they become softened and aromatic. This step is key to building the flavor base for the curry.
Once the onion, garlic, and ginger have softened, stir in the curry paste and cook for 1–2 minutes, allowing the paste to infuse the oil and release its full flavor.
3. Add Pumpkin & Lemongrass
Now it’s time to add the pumpkin or butternut squash cubes. Toss them in the pan, making sure they are well-coated with the curry paste and aromatics. The pumpkin will absorb the curry flavors, giving the dish its signature sweetness.
Add the bruised lemongrass stalk to the pan. Don’t chop it—just give it a good bash with the back of a knife to release its aromatic oils, and leave it whole for easy removal later.
4. Simmer the Curry
Pour in the coconut milk and chicken stock. Stir everything together, making sure all the ingredients are combined. Add the fish sauce (or soy sauce if you’re making a non-fish version) and sugar. The fish sauce will provide a salty umami depth, while the sugar will balance the spice and bring out the natural sweetness of the pumpkin.
Return the seared chicken to the pan and stir to combine. Allow the curry to simmer gently for 20–25 minutes, or until the pumpkin is tender and the chicken is fully cooked through. The sauce should thicken slightly as it cooks.
5. Finish & Adjust
Before serving, taste the curry and adjust the seasoning if necessary. If you’d like more saltiness, add a little extra fish sauce. For more sweetness, you can add a touch more sugar. If you prefer a more acidic taste, squeeze in some fresh lime juice.
Remove the lemongrass stalk before serving—it’s there for flavor but not meant to be eaten.
6. Serve
Spoon the curry over a bowl of steamed jasmine rice or rice noodles. Garnish with fresh cilantro leaves, lime wedges, and, if desired, some sliced red chili for an extra kick of heat.
Variations of Coconut Lemongrass Chicken & Pumpkin Curry
While the basic version of this Coconut Lemongrass Chicken & Pumpkin Curry is already delicious, you can customize the recipe based on your preferences and what you have on hand.
- Add Vegetables: You can include additional vegetables like carrots, bell peppers, or spinach for extra color and nutrients.
- Different Proteins: If you prefer not to use chicken, feel free to substitute with other proteins like shrimp, tofu, or even beef.
- Vegan Option: To make this curry vegan, simply replace the chicken with tofu or chickpeas, and use vegetable stock instead of chicken stock. Make sure to use soy sauce instead of fish sauce to keep it plant-based.
- Spicier Version: If you enjoy a spicier curry, add more chili peppers or use a hotter curry paste for an extra kick.
Frequently Asked Questions (FAQs)
1. Can I use other types of squash in this curry?
Yes, you can use any type of squash that has a similar texture and sweetness to pumpkin. Butternut squash is a great substitute, but you can also experiment with acorn squash or kabocha.
2. Can I make this curry ahead of time?
Absolutely! This curry actually tastes better after a day or two as the flavors have more time to develop. You can store it in an airtight container in the fridge for up to 3 days, or freeze it for up to a month.
3. Can I make this recipe spicier?
Yes, if you like a spicier curry, you can increase the amount of red curry paste or add more fresh chili peppers to the dish. You can also sprinkle some chili flakes on top before serving.
4. Can I use coconut cream instead of coconut milk?
You can use coconut cream, but keep in mind that it will result in a thicker, richer sauce. If you prefer a lighter consistency, stick with coconut milk.
5. Can I skip the lemongrass?
While lemongrass provides a unique flavor, you can skip it if you don’t have it on hand. In place of lemongrass, you can use a small amount of lemon zest or lemon juice to add a citrusy note.
6. What should I serve this curry with?
This curry pairs wonderfully with steamed jasmine rice or rice noodles. You can also serve it with naan or any type of flatbread to soak up the flavorful sauce.
Conclusion: Coconut Lemongrass Chicken & Pumpkin Curry
In conclusion, Coconut Lemongrass Chicken & Pumpkin Curry is a beautifully balanced dish that combines comforting, creamy coconut milk, the fresh, citrusy flavor of lemongrass, and the subtle sweetness of pumpkin. It’s an easy-to-make curry that’s perfect for any season but especially cozy for the cooler months. The tender chicken and rich, flavorful broth make it a satisfying meal for you and your loved ones. Whether you follow the recipe to the letter or make a few adjustments, this curry will be sure to impress anyone who takes a bite. Enjoy the comforting flavors and the warm, inviting aroma of this incredible dish!
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Coconut Lemongrass Chicken & Pumpkin Curry Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Coconut Lemongrass Chicken & Pumpkin Curry is a flavorful, creamy curry that combines the richness of coconut milk with the fragrant, citrusy notes of lemongrass. The addition of pumpkin provides a natural sweetness that balances out the curry’s heat, creating a comforting dish that’s perfect for any occasion. The chicken thighs in this recipe are seared to perfection, adding depth and flavor to the curry.
Ingredients
For the curry:
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
2 cups pumpkin or butternut squash, peeled and cubed
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger, grated
1 stalk lemongrass, bruised (bash with the back of a knife, keep whole for easy removal)
1–2 tbsp red curry paste (or yellow curry paste, for a milder version)
1 can (14 oz / 400ml) coconut milk
1 cup (240ml) chicken stock
1 tbsp fish sauce (or soy sauce for non-fish option)
2 tsp brown sugar or palm sugar
1 red chili, sliced (optional, for heat)
2 tbsp neutral oil (coconut or vegetable oil)
Salt & pepper, to taste
For garnish:
Fresh cilantro (coriander leaves)
Lime wedges
Steamed jasmine rice or rice noodles
Instructions
Sear the chicken
Heat oil in a large pan or wok.
Season chicken lightly with salt, then sear until golden on all sides (not fully cooked through). Remove and set aside.
Build the aromatics
In the same pan, add onion, garlic, and ginger. Cook until softened.
Stir in curry paste and cook for 1–2 minutes until fragrant.
Add pumpkin & lemongrass
Toss in the pumpkin cubes and stir to coat with spices.
Add the bruised lemongrass stalk.
Simmer the curry
Pour in coconut milk and chicken stock.
Add fish sauce and sugar.
Return chicken to the pot.
Simmer gently for 20–25 minutes, until pumpkin is tender and chicken is cooked through.
Finish & adjust
Taste and adjust seasoning (more fish sauce for saltiness, more sugar for balance, or squeeze of lime for brightness).
Remove lemongrass before serving.
Serve
Spoon curry over jasmine rice or rice noodles.
Garnish with fresh cilantro, lime wedges, and sliced chili if desired.
Notes
Pair this curry with steamed jasmine rice or coconut rice for a complete meal. For extra freshness, top with Thai basil, cilantro, or a squeeze of lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop / Simmering
- Cuisine: Thai-Inspired / Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: ~480
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: Moderate
Keywords: Coconut Chicken Curry, Lemongrass Chicken Curry, Pumpkin Chicken Curry, Thai Coconut Chicken Curry, Pumpkin Curry with Lemongrass
