Thai creamy chicken one-pot
This Thai creamy chicken one-pot combines tender chicken thighs with rich coconut milk, curry paste, and pumpkin for a hearty meal. It's an easy, flavourful dish perfect for family gatherings and weeknight dinners.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tsp olive oil6 chicken thighs
1 red onion
2 tbsp curry paste
2 cups coconut milk
1 cup chicken gravy
4 cups pumpkin
Thai creamy chicken one-pot is a delightful and easy-to-make recipe that melds the exotic flavors of Thailand into a comforting and hearty dish. Perfect for a family dinner or a special treat, this one-pot wonder combines tender chicken thighs with creamy coconut milk, a touch of curry spice, and the richness of pumpkin. It's a simple yet flavorful dish that will transport your taste buds straight to Southeast Asia.
Instructions:
- Chop the red onion and cube the pumpkin.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken thighs to the pot and brown them on all sides. This should take about 5-7 minutes. Remove the chicken thighs and set them aside.
- In the same pot, add the chopped red onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
- Stir in the curry paste and cook for 1-2 minutes, allowing the flavors to meld and the paste to become fragrant.
- Pour in the coconut milk and chicken gravy. Stir to combine.
- Add the cubed pumpkin to the pot, then return the browned chicken thighs to the pot.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes, or until the chicken is cooked through and the pumpkin is tender.
- Taste the sauce and adjust seasoning if needed with salt and pepper.
- Serve the Thai creamy chicken one-pot hot, over a bed of steamed rice or with a side of your favorite vegetables.
This Thai creamy chicken one-pot recipe is a fantastic way to bring the tantalizing flavors of Thai cuisine into your home with minimal effort. The combination of creamy coconut milk, succulent chicken, and aromatic curry paste makes for a dish that is both delicious and satisfying. Follow the tips provided to enhance your cooking experience, and enjoy a delightful meal with your loved ones.
Thai creamy chicken one-pot FAQ:
The dish is simmered on the stovetop rather than baked. Allow it to simmer for about 25-30 minutes until the chicken is cooked through and the pumpkin is tender.
The chicken thighs are done when they are no longer pink in the center and have reached an internal temperature of 165°F (74°C). You can also check for tenderness and juices running clear.
Yes, you can substitute chicken thighs with chicken breasts or even firm tofu for a vegetarian option. Adjust cooking times accordingly, as chicken breasts will cook faster than thighs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave until heated through.
A large pot or Dutch oven is recommended to accommodate all the ingredients comfortably, allowing enough space for simmering.
Tips:
- Use fresh pumpkin if available, as it adds a better texture and flavor compared to canned pumpkin.
- Choose a high-quality curry paste to ensure the best possible flavor profile for your dish.
- For even more depth of flavor, consider marinating the chicken thighs in a bit of olive oil and curry paste for an hour before cooking.
- If you prefer a spicier dish, try adding some chopped fresh chilies or a pinch of chili flakes to the mixture.
- Serve the Thai creamy chicken one-pot dish with jasmine rice or steamed veggies to complete the meal.
Nutrition per serving
4 ServingsCalories 670kcal
Protein 30g
Carbohydrates 22g
Fiber 4.06g
Sugar 10g
Fat 54g
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