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