Name: Chicken and Pumpkin Thai Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1.5 lbs chicken breast or thighs, cut into bite-sized pieces; 3 cups pumpkin, peeled and cubed; 3 tbsp red Thai curry paste; 1 can (14 oz) coconut milk; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp fish sauce (or soy sauce); 1 tbsp brown sugar; 2 tbsp olive oil or coconut oil; Fresh basil or cilantro, for garnish; 1 lime, cut into wedges; Cooked jasmine rice (optional, for serving)

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Chicken and Pumpkin Thai Curry is a warm, comforting, and flavor-packed dish that brings together the rich, creamy heat of Thai curry with the sweetness of pumpkin and the tenderness of chicken. With its vibrant color and aromatic spices, it’s a one-pan meal I love making during cooler months—or any time I crave a cozy, satisfying dinner.

Chicken and Pumpkin Thai Curry

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and exciting. The coconut milk makes it creamy and smooth, the Thai red curry paste adds just the right level of spice, and the pumpkin gives it a natural sweetness and richness. It’s a perfect balance of savory and sweet. Plus, it’s all done in one pot and comes together quickly—perfect for busy nights when I still want something wholesome and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, cut into bite-sized pieces
Pumpkin, peeled and cubed
Red Thai curry paste
Coconut milk
Onion, chopped
Garlic, minced
Ginger, grated
Fish sauce
Brown sugar
Olive oil or coconut oil
Fresh basil or cilantro (for garnish)
Lime wedges (for serving)
Cooked jasmine rice (optional, for serving)

Directions

I heat a little oil in a large skillet or pot over medium heat, then sauté the onion until soft and translucent.
I add the garlic and ginger and cook for another minute until fragrant.
Then I stir in the red curry paste and let it cook for a minute to release its flavors.
I add the chicken pieces and cook them until lightly browned on all sides.
Next, I pour in the coconut milk and stir in the pumpkin cubes, fish sauce, and brown sugar.
I let everything simmer gently for 15–20 minutes, until the pumpkin is tender and the chicken is cooked through.
Before serving, I taste and adjust the seasoning, then sprinkle fresh herbs on top and squeeze a little lime juice for brightness.
I usually serve it hot over jasmine rice or just enjoy it on its own as a thick, hearty curry bowl.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so dinner is ready in about 40 minutes.

Variations

I sometimes swap the pumpkin for butternut squash or sweet potato when I want a different flavor. If I like it spicier, I add an extra spoon of curry paste or a few sliced red chilies. For a vegetarian version, I skip the chicken and add chickpeas or tofu instead. I’ve also stirred in spinach or kale at the end for added greens.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. When I reheat it, I do so gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen it up if needed. It also freezes well—just cool it completely, portion it into containers, and freeze for up to 2 months.

FAQs

Can I use canned pumpkin instead of fresh?

I prefer fresh pumpkin for texture, but in a pinch, canned pumpkin can be used for a thicker, stew-like curry. I just stir it in during the simmering stage.

What kind of pumpkin works best?

I like using sugar pumpkin or kabocha squash—they hold their shape well and have a naturally sweet flavor that pairs beautifully with curry.

Can I make this curry ahead of time?

Yes, and I actually think it tastes even better the next day as the flavors deepen. I just reheat it gently before serving.

What if I don’t have fish sauce?

I’ve used soy sauce or tamari in a pinch. It changes the flavor slightly but still adds that salty, umami depth.

Is this dish very spicy?

The heat level depends on the red curry paste. I usually start with less and add more to taste. Coconut milk helps mellow the spice, so I can adjust it to my liking.

Conclusion

Chicken and Pumpkin Thai Curry is a comforting, flavorful dish I turn to when I want something nourishing and bold. With its creamy coconut base, tender chicken, and sweet pumpkin, it’s a perfect fusion of warmth and spice. Whether I serve it over rice or eat it as is, it always brings comfort to the table.