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Pumpkin Panang Curry Chicken -

Pumpkin Panang Curry Chicken

  • Author: Raj -
  • Total Time: 42 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)
  • salt
  • 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)
  • 12 green chilies (diced – I tried using the canned stuff the first time, but I recommend using fresh/frozen ones as they tasted way better)
  • 1.52.5 tsp panang curry paste
  • 12 kaffir lime leaves (finely diced)
  • 2 tsp lime juice
  • 1 tsp coconut sap/sugar
  • 6 Tbsp coconut milk


  1. Preheat oven to 400F.
  2. Sprinkle both sides of thighs with salt and garlic powder.
  3. Over medium high heat melt 1.5 Tbsp ghee and brown both sides of chicken thighs in frying pan.
  4. 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).


  1. In a medium pot, saute onions in ghee.
  2. Once onions are soft and translucent, add remaining ingredients and stir well.
  3. Simmer until warmed through.
  4. Serve pumpkin sauce with chicken (or any other meat cooked similarly).
  • Cook Time: 15-25 min
  • Method: Oven
  • Cuisine: Thai
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