π₯₯π Rich, creamy, and loaded with warm Thai-inspired flavors, this Thai Coconut Curry Chicken & Roasted Pumpkin Rice Bowl is the perfect comfort food with a seasonal twist. Spiced coconut curry chicken is served over fragrant coconut-infused jasmine rice, sweet roasted pumpkin cubes, and topped with fresh herbs and crispy shallots. A tangy coconut-curry yogurt drizzle completes the dish, making it both vibrant and satisfying. πΏβ¨
βΈ»
π§Ύ Ingredients (Serves 2β3)
π Thai Coconut Curry Chicken
β’ 2 boneless, skinless chicken breasts
β’ 1 tbsp olive oil
β’ 2 tbsp red curry paste
β’ Β½ cup coconut milk π₯₯
β’ 1 tsp grated ginger
β’ 1 clove garlic, minced π§
β’ 1 tsp fish sauce (optional)
β’ Juice of Β½ lime π
β’ Salt & pepper to taste
βΈ»
π Rice & Roasted Pumpkin
β’ 1Β½ cups cooked jasmine rice
β’ Β½ cup coconut milk π₯₯
β’ 1 small pumpkin or butternut squash, diced into cubes π
β’ 1 tbsp olive oil
β’ Salt & pepper to taste
βΈ»
π₯ Garnishes
β’ Fresh cilantro and Thai basil, chopped
β’ Crispy shallots (store-bought or homemade)
βΈ»
π₯£ Creamy Coconut-Curry Yogurt Sauce
β’ Β½ cup plain Greek yogurt
β’ 2 tbsp coconut milk π₯₯
β’ 1 tsp red curry paste
β’ 1 tsp lime juice π
β’ Salt & pepper to taste
β’ Water (to thin, if needed)
βΈ»
π₯ Instructions
1. Marinate & Grill the Chicken
β’ In a small bowl, mix red curry paste, coconut milk, ginger, garlic, fish sauce (if using), lime juice, salt, and pepper.
β’ Coat chicken with the mixture and let marinate for at least 15 minutes.
β’ Heat olive oil in a grill pan or skillet over medium-high heat.
β’ Cook chicken for 5β6 minutes per side until fully cooked.
β’ Let rest before slicing into strips.
βΈ»
2. Cook the Coconut Rice
β’ Heat cooked jasmine rice in a saucepan with coconut milk.
β’ Stir gently over low heat until the coconut milk is absorbed and rice is fragrant.
βΈ»
3. Roast the Pumpkin
β’ Preheat oven to 400Β°F (200Β°C).
β’ Toss pumpkin cubes with olive oil, salt, and pepper.
β’ Spread on a baking sheet and roast for 20β25 minutes until tender and slightly caramelized.
βΈ»
4. Prepare the Sauce
β’ In a small bowl, whisk together Greek yogurt, coconut milk, red curry paste, lime juice, salt, and pepper.
β’ Add water a teaspoon at a time until the sauce reaches a smooth, drizzleable consistency.
βΈ»
5. Assemble the Bowl
β’ Start with a base of coconut-infused jasmine rice.
β’ Add slices of Thai coconut curry chicken and roasted pumpkin.
β’ Top with fresh cilantro, Thai basil, and crispy shallots.
β’ Drizzle generously with coconut-curry yogurt sauce.
β’ Garnish with lime wedges or extra herbs, if desired.
βΈ»
β¨ Creamy, aromatic, and full of Thai-inspired flair, this bowl is the perfect balance of comforting and fresh.