Craving a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Get ready to revolutionize your pasta night with this mind-blowing Thai Chicken and Pumpkin Curry Pasta that combines the creamy richness of coconut milk, the warmth of red curry paste, and the unexpected sweetness of pumpkin! This isn't just another pasta dish – it's a flavor explosion that will make your dinner guests wonder if you've secretly trained with a Thai chef. In just 40 minutes, you'll create a restaurant-worthy meal that's both comforting and exotic, proving that gourmet cooking can be surprisingly simple.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 1 lb chicken breast, cubed
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
- Remove chicken from the skillet and set aside. In the same skillet, add red curry paste and cook for 30 seconds to release its aromatic oils.
- Pour in coconut milk and pumpkin puree, whisking to combine thoroughly. Reduce heat to medium-low and simmer for 3-4 minutes until the sauce starts to thicken.
- Add sliced bell peppers to the sauce and cook for 2-3 minutes until they become slightly tender but still crisp.
- Return the cooked chicken to the skillet and stir to coat with the sauce. If the sauce seems too thick, add reserved pasta water to reach desired consistency.
- Add cooked pasta to the skillet and gently toss to ensure everything is well combined and heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the dish sit for 2 minutes to allow flavors to meld.
- Serve hot, optionally garnished with fresh cilantro, chopped green onions, or a sprinkle of red pepper flakes for extra heat.
Tips
- Choose the Right Pasta: While this recipe works with most pasta shapes, wide noodles like fettuccine or pappardelle will hold the creamy sauce best.
- Chicken Cooking Tip: Ensure your skillet is hot before adding chicken to get a beautiful golden-brown sear that locks in flavor and moisture.
- Curry Paste Intensity: Red curry pastes vary in heat, so start with less and taste as you go. You can always add more, but you can't take it away!
- Sauce Consistency: If your sauce is too thick, use the reserved pasta water to thin it out. This starchy water also helps the sauce cling to the pasta.
- Make it Vegetarian: Swap chicken for tofu or chickpeas for a plant-based version of this delicious dish.
- Fresh Herb Finale: A sprinkle of fresh cilantro or Thai basil just before serving can elevate the entire flavor profile.
- Meal Prep Friendly: This dish reheats beautifully, making it perfect for lunch the next day. Store in an airtight container in the refrigerator.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 90mg
