When the chill of evening sets in and comfort food calls, there’s nothing quite like a steaming bowl of Chicken and Pumpkin Thai Curry. The aromatic blend of coconut milk, fragrant Thai spices, tender chicken, and sweet pumpkin creates a symphony of flavors that dance across your palate. This isn’t just dinner—it’s a warm hug in a bowl that brings the vibrant street flavors of Thailand right to your kitchen table.
Why This Recipe is Awesome
What makes this Chicken and Pumpkin Thai Curry truly special is its perfect balance of simplicity and complexity.
The rich, velvety sauce comes together in just one pot, yet delivers layers of flavor that taste like they’ve been developing for hours.
Unlike many restaurant versions that can be overly heavy, this homemade curry allows you to control the spice level and adjust ingredients to your preference. The natural sweetness of pumpkin counterbalances the heat of the curry paste, creating a harmonious dish that even spice-sensitive eaters can enjoy.
My favorite part? This curry actually tastes better the next day, making it perfect for meal prep or busy weeknight planning.
The flavors meld together overnight, intensifying the aromatic experience and deepening the curry’s character.
Equipment needed: Large pot or Dutch oven, chef’s knife, cutting board, wooden spoon, measuring cups and spoons
Chicken and Pumpkin Thai Curry
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste adjust to your spice preference
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 cups pumpkin or butternut squash peeled and cubed (about 1-inch pieces)
- 1 red bell pepper sliced
- 2 cans 13.5 oz each full-fat coconut milk
- 2 tablespoons fish sauce nam pla
- 1 tablespoon brown sugar
- 1 lime juiced, plus wedges for serving
- Fresh Thai basil or cilantro for garnish
- Steamed jasmine rice for serving
Instructions
- Prep your ingredients. Cut chicken into even pieces, chop vegetables, and measure out spices. Having everything ready will make the cooking process much smoother.
- Heat oil in a large pot over medium-high heat until shimmering but not smoking. Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove chicken and set aside.
- Reduce heat to medium and add curry paste to the same pot. Stir constantly for 1-2 minutes until fragrant and slightly darkened, being careful not to burn it.
- Add onions, garlic, and ginger to the pot and sauté for 2-3 minutes until onions begin to soften and become translucent.
- Return chicken to the pot along with pumpkin cubes and bell pepper. Stir to coat everything with the curry paste mixture.
- Pour in coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
- Add fish sauce and brown sugar, stirring to incorporate. Allow curry to simmer uncovered for 20-25 minutes or until pumpkin is tender and chicken is fully cooked.
- Taste and adjust seasonings as needed – add more curry paste for heat, fish sauce for saltiness, or brown sugar for sweetness.
- Remove from heat and stir in lime juice. The acidity balances the richness of the coconut milk and brightens all the flavors.
- Serve hot over jasmine rice, garnished with fresh Thai basil or cilantro leaves and lime wedges on the side.
Notes
- For the best flavor, look for Mae Ploy or Maesri brand Thai curry paste at Asian markets or online.
- Chicken thighs work best in this recipe as they stay tender during cooking, but breast meat can be substituted if preferred.
- The curry can be made up to 2 days ahead and refrigerated – the flavors actually improve with time.
- For a vegetarian version, replace chicken with firm tofu and fish sauce with soy sauce or tamari.
- If fresh pumpkin is unavailable, pre-cut butternut squash from the grocery store makes a perfect substitute.
Calories & Nutritional Info
- Calories: Approximately 420 calories per serving (without rice)
- Protein: 25g per serving
- Fat: 32g per serving (primarily from coconut milk)
- Carbohydrates: 15g per serving
- Allergens: Fish (from fish sauce)
- Dietary notes: Gluten-free, dairy-free
Common Mistakes to Avoid
- Cooking at too high heat: This can cause the curry paste to burn and become bitter. Always sauté curry paste over medium heat.
- Cutting pumpkin pieces too small: They’ll disintegrate during cooking. Aim for 1-inch cubes that will hold their shape.
- Using light coconut milk: The full-fat version creates a rich, creamy curry. Light coconut milk will result in a thin, watery sauce.
- Skipping the fish sauce: It provides essential umami depth that’s hard to replicate. Don’t worry—it won’t make your curry taste fishy!
- Adding lime juice too early: Heat diminishes its bright flavor. Always add lime juice at the end of cooking.
Alternatives & Substitutions
- Protein options: Shrimp (add in the last 5 minutes of cooking), beef (increase cooking time by 10 minutes), or tofu (firm, pressed, and cubed)
- Vegetable variations: Sweet potato, kabocha squash, or even carrots can replace pumpkin
- For a greener curry: Use green curry paste instead of red for a different flavor profile
- Make it vegan: Replace fish sauce with soy sauce or coconut aminos and use plant protein
- Lower fat option: Replace one can of coconut milk with chicken broth (the sauce will be thinner but still flavorful)
- Spice adjustments: Add a sliced Thai chili for extra heat or reduce curry paste by half for a milder version
FAQs
Can I make this curry in advance?
Absolutely! In fact, this Chicken and Pumpkin Thai Curry tastes even better the next day as the flavors have time to develop. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if it’s thickened too much.
Can I freeze this curry?
Yes, this curry freezes beautifully. Cool it completely, then transfer to freezer-safe containers leaving a bit of room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
How can I make this curry less spicy?
Start with just 1 tablespoon of curry paste and taste before adding more. You can also add more coconut milk or a splash of coconut cream to tame the heat. Serving with cucumber slices on the side also helps cool the palate.
What’s the difference between Thai red and green curry paste?
Red curry paste is made with dried red chilies and tends to be moderately spicy with a slightly sweet undertone, making it perfect for Chicken and Pumpkin Thai Curry. Green curry paste contains fresh green chilies and herbs like cilantro and basil, resulting in a brighter, more herbaceous and often spicier flavor.
Can I use canned pumpkin instead of fresh?
It’s best to avoid canned pumpkin puree for this recipe. The texture and flavor won’t work in a curry. Stick with fresh pumpkin, butternut squash, or even sweet potato for the best results.
Final Thoughts
This Chicken and Pumpkin Thai Curry is more than just a recipe—it’s an invitation to explore the vibrant flavors of Thai cuisine in your own kitchen. Don’t worry about authenticity; focus instead on creating a dish that brings you joy. The beauty of cooking lies in making it your own, adjusting flavors to suit your palate, and sharing the delicious results with those you love.
