Chef Ray’s Recipe of the Month: Thai Pumpkin & Chicken Curry

Chef Ray Wyatt was on Twin Cities Live on Channel 5 this week to make a fantastic fall dish! View the recipe below or see the video on Twin Cities Live.

Thai Pumpkin & Chicken Curry

This is a great warming dish for when the Fall weather starts to get cold.  It is a marriage of  pumpkin, chicken and Thai flavors and it is also pretty easy to make.


1 small pumpkin about 1 ½- 2 lbs– halved, seeded, peeled and cut into small cubes
1 Large Sweet Onion (Vidalia, Walla wall etc) – chopped in large dice
3 garlic cloves — coarsely chopped
1-2 tablespoon (depending on how spicy you want the dish)  Thai red curry paste
1 can unsweetened coconut milk
1 Cup Chicken stock or broth
2 tablespoons Asian fish sauce
Juice of 1 lime
1 ½ Tablespoons firmly packed light brown sugar
3 tablespoons corn or peanut oil
1 pound boneless skinless chicken thighs — cut into bite-size cubes
2 tablespoons torn fresh basil (preferably Thai basil)
Cooked Jasmine rice — for serving


To Pre-cook the pumpkin: Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 5-7 minutes. Drain well and set aside.

For the curry: In a bowl, combine the curry paste, fish sauce, lime juice and sugar.
In a Wok or large saucepan, heat the oil, once hot, Stir fry the chicken until lightly golden, now add the garlic and onion and cook for 3 minutes. Now turn up the heat to full and after about 1 minute, add the curry paste mixture. Stir fry for 2-3 minutes.
Now add the stock/broth and the coconut milk and the pumpkin and cook for 15-20 minutes.
Check seasoning adding more sugar, lime juice and salt and pepper if needed.
Serve over rice and garnish with the torn basil.

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