I think I did a bang-up job with this one. The sweetness of the pumpkin with the salt, spice, and tang of the curry is perfectly balanced in this Pumpkin Panang Curry Chicken.
Another Thai curry, whoop whoop! I told you: Thailand had a big impact on me! As you can see, I originally made the Pumpkin Panang Curry Chicken from a bunch of things in my pantry that have been in there for ages – but it was so good and so easy, that I had to re-make it with real food ingredients.
Despite all the Thai restaurants I’ve been to since my trip to Thailand a few years ago, I think this was the first Panang curry I’ve had since being in Thailand.
I suppose I should share this with someone rather than hiding in my apartment and eating it all myself, hey? Next time….
These cultures that eat such flavorful diets- they’re incredible. I feel pretty lucky to have grown up in a household that embraces spices and rich palates- even if I didn’t appreciate it growing up. I wish I still had someone cooking fresh curry for me 3 times a week! Ah well, I just need to make more Pumpkin Panang Curry Chicken for myself and friends!
Pumpkin Panang Curry Chicken
- Total Time: 4 minute
- Yield: 8 chicken thighs 1x
- 8 chicken thighs (I used bone-in thighs which I skinned, but in the future I’d leave it on for crispy deliciousness)
- garlic powder
- 1 1/2 Tbsp ghee
- 1 1/2 Tbsp ghee
- 1/2 onion (thinly sliced)
- salt to taste
- 1 cup pumpkin puree (the frozen stuff Holley gave me was much better than the canned pumpkin – no surprise there)
- 1–2 green chilies (diced – I tried using the canned stuff the first time, but I recommend using fresh/frozen ones as they tasted way better)
- 1.5–2.5 tsp panang curry paste
- 1–2 kaffir lime leaves (finely diced)
- 2 tsp lime juice
- 1 tsp coconut sap/sugar
- 6 Tbsp coconut milk
- Preheat oven to 400F.
- Sprinkle both sides of thighs with salt and garlic powder.
- Over medium high heat melt 1.5 Tbsp ghee and brown both sides of chicken thighs in frying pan.
- If using an oven-safe pan, transfer directly to oven until finished (time will depend on size of thighs and how thoroughly you browned them. As always, I recommend using a meat thermometer to get them perfect – internal temperature of 165F. 10-20 min).
- In a medium pot, saute onions in ghee.
- Once onions are soft and translucent, add remaining ingredients and stir well.
- Simmer until warmed through.
- Serve pumpkin sauce with chicken (or any other meat cooked similarly).
- Cook Time: 15-25 min
- Method: Oven
- Cuisine: Thai
Tell me about the panang curry paste. Is it sweet or hot or? Looks good!
Panang curry is appaerntly a type of red curry. It’s sweet and salty with a touch of heat.
Do you use dried kaffir lime leaves or fresh? No Asian grocery store in our small town, so I’ll be ordering them online.
Either. I have dried and frozen.