Chicken and Pumpkin Thai Curry

Chicken and Pumpkin Thai Curry is a flavorful and comforting dish that blends tender chicken with sweet pumpkin in a rich, coconut-based Thai curry sauce. Infused with red curry paste and aromatic herbs, this meal is both vibrant and hearty—perfect for cozy nights or meal prepping.

Why You’ll Love This Recipe

• Rich and creamy: Coconut milk and pumpkin create a silky, savory-sweet sauce
• Warming spices: Red curry paste, garlic, and ginger offer bold Thai-inspired flavor
• Nutritious: Packed with protein, fiber, and vitamins from chicken and pumpkin
• Customizable: Easily adjusted for spice level or made vegetarian
• Great for leftovers: Tastes even better the next day

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, diced
• Fresh pumpkin or butternut squash, peeled and cubed (or use canned pumpkin puree)
• Coconut milk (full fat for best texture)
• Thai red curry paste
• Onion, diced
• Garlic, minced
• Fresh ginger, minced (optional)
• Fish sauce or soy sauce
• Brown sugar or palm sugar
• Lime juice
• Olive oil or neutral oil
• Fresh Thai basil or cilantro for garnish
• Optional: bell peppers, spinach, green beans, or other quick-cooking vegetables

directions

this recipe

1. Sauté aromatics: In a large skillet or pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until fragrant and translucent, about 2–3 minutes.
2. Add curry paste: Stir in the red curry paste and cook for 1 minute to release its aroma.
3. Cook chicken: Add the diced chicken and cook until browned on the outside, about 5–7 minutes.
4. Add coconut milk and pumpkin: Pour in the coconut milk and add the cubed pumpkin. Stir to combine and bring to a simmer.
5. Season: Add fish sauce, sugar, and lime juice. Simmer for 15–20 minutes, or until the pumpkin is tender and the chicken is fully cooked.
6. Add vegetables (if using): Stir in bell peppers or greens in the last 5–10 minutes of cooking.
7. Finish: Taste and adjust seasoning. Serve hot, garnished with Thai basil or cilantro.

Servings and timing

• Servings: 4–6
• Prep time: 10–15 minutes
• Cook time: 30–35 minutes
• Total time: 40–50 minutes

Variations

• Vegetarian: Replace chicken with tofu or chickpeas, and use soy sauce instead of fish sauce
• Spicy: Add extra red curry paste or fresh chili peppers for more heat
• Milder: Use less curry paste and add a splash of broth to dilute the sauce
• With pumpkin puree: Use 1 cup of canned pumpkin for a smoother sauce instead of cubed pumpkin
• With rice noodles: Serve the curry over rice noodles for a twist on classic curry rice bowls

storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months in a sealed container; thaw overnight in the fridge before reheating
• Reheating: Warm gently on the stovetop or in the microwave; add a splash of water or coconut milk if sauce has thickened

FAQs

What type of pumpkin is best for this curry?

Fresh sugar pumpkin or butternut squash work best. You can also use canned pumpkin puree for a creamier texture.

Can I use green curry paste instead of red?

Yes, but the flavor will be different—greener, brighter, and slightly more herbal.

Is this curry gluten-free?

Yes, as long as your curry paste and fish or soy sauce are gluten-free.

Can I make this dish vegetarian or vegan?

Absolutely—use tofu or chickpeas and substitute soy sauce for fish sauce.

How can I make the curry thicker?

Simmer it longer uncovered, or add more pumpkin puree if needed.

Can I use leftover cooked chicken?

Yes—add it in the last 5–10 minutes of simmering to warm through.

Can I add other vegetables?

Yes! Bell peppers, spinach, kale, or green beans all work well in this curry.

How spicy is this dish?

It’s moderately spicy. Reduce the curry paste or use a milder brand to lower the heat.

What should I serve this with?

Jasmine rice, brown rice, or rice noodles are excellent choices.

Can I meal prep this curry?

Yes—it keeps well in the fridge or freezer and reheats beautifully.

Conclusion

Chicken and Pumpkin Thai Curry is a cozy, flavor-packed dish that brings together the richness of coconut milk, the earthiness of pumpkin, and the zest of Thai spices. Perfect for chilly evenings or as a make-ahead meal, it’s a versatile and satisfying recipe that’s sure to become a fall favorite.

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