Chicken and Pumpkin Thai Curry

Why You’ll Love This Recipe

Chicken and Pumpkin Thai Curry is a comforting, aromatic dish that combines tender chicken, sweet pumpkin, and a rich coconut curry sauce. With bold Thai flavors from red curry paste, fish sauce, and lime, it offers a satisfying balance of spice, sweetness, and savory depth. Perfect for a cozy dinner or an exotic weeknight meal.

ingredients

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

chicken thighs or breastscubed pumpkin (or butternut squash)coconut milkThai red curry pastefish saucebrown sugargarliconionfresh gingerlime juicevegetable oilfresh cilantro (for garnish)optional: Thai basil or sliced red chili

directions

Heat oil in a large pan or wok over medium heat.

Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.

Stir in the red curry paste and cook for 1-2 minutes to release its aroma.

Add the chicken pieces and cook until no longer pink on the outside.

Pour in the coconut milk, then add cubed pumpkin, fish sauce, and brown sugar.

Bring to a simmer, cover, and cook for about 15-20 minutes or until the pumpkin is tender and the chicken is cooked through.

Stir in lime juice and adjust seasoning to taste.

Garnish with fresh cilantro, Thai basil, or sliced red chili if desired.

Serve hot with jasmine rice.

Servings and timing

This recipe serves 4 people.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use sweet potatoes instead of pumpkin for a different sweetness.

Add green beans or bell peppers for extra vegetables.

Swap chicken for tofu or shrimp for a different protein option.

Use green curry paste instead of red for a different flavor profile.

Add a splash of chicken broth if you prefer a thinner curry sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave until warmed through.For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin?

No, canned pumpkin puree won’t work well here. Use fresh cubed pumpkin or squash.

Is this curry very spicy?

It depends on the red curry paste. Start with less and add more to taste.

Can I make it vegetarian?

Yes, substitute chicken with tofu and use vegetarian fish sauce or soy sauce.

What kind of pumpkin is best?

Sugar pumpkin or kabocha squash are great choices due to their sweetness and texture.

Do I need Thai basil?

It’s optional, but it adds a lovely herbal note if you can find it.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich.

Conclusion

Chicken and Pumpkin Thai Curry is a flavorful fusion of tender meat, creamy coconut, and warm spices that makes for a delicious, hearty meal. Easy to customize and quick to prepare, it’s a perfect way to enjoy Thai-inspired comfort food any night of the week.

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