Name: Coconut Lemongrass Chicken & Pumpkin Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai-Inspired / Southeast Asian
Ingredients: 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; Fresh cilantro (coriander leaves); Lime wedges; Steamed jasmine rice or rice noodles

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

Scale

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