Thai Chicken Pumpkin Curry

Cozy, creamy, and full of bold flavors — Thai Chicken Pumpkin Curry is one of those dishes that hits all the right notes. The mix of tender chicken, sweet pumpkin, and aromatic Thai curry paste brings a warm, comforting balance to your dinner table. And the best part? It tastes like you spent all day in the kitchen, but it’s surprisingly easy to pull together on a weeknight.

I started making this curry one autumn when I had leftover pumpkin from baking and a craving for something savory and spicy. I didn’t want another soup or roasted veggie situation. I wanted something filling — something that paired well with rice and felt like a warm hug in a bowl. Thai curry immediately came to mind, and after a bit of experimenting, this combo became a go-to. The natural sweetness of the pumpkin blends beautifully with the heat and depth of the red curry paste, and coconut milk ties everything together into a rich, luscious sauce.

What I love about this dish is how adaptable it is. You can use any type of pumpkin or squash you have on hand, and swap the chicken for tofu or shrimp depending on your mood or what’s in the fridge. It’s also one of those recipes that gets better as it sits, so leftovers are basically gold. Scoop it over jasmine rice, sprinkle on some fresh herbs or chopped peanuts, and you’ve got something special — no takeout menu required.

Whether you’re already a fan of Thai flavors or just dipping your toe into new weeknight recipes, this Thai Chicken Pumpkin Curry is absolutely worth trying. It’s bold and creamy, with just the right kick of spice, and it’s the kind of comforting meal you’ll want to make on repeat all season long.

Why You’ll Love It

• Rich, Creamy & Flavorful: The combination of red curry paste and coconut milk creates a deeply flavorful, silky sauce that clings perfectly to every bite of chicken and pumpkin.
• One-Pan Wonder: Everything comes together in one pot, which means less cleanup and more time to actually enjoy your dinner.
• Perfect for Fall (or Anytime Really!): Pumpkin gives this curry a naturally sweet, seasonal twist, but it’s delicious year-round — just swap in butternut squash or sweet potato if needed.
• Customizable to Your Taste: Prefer it spicy? Add more curry paste. Want it milder? Use a light hand and stir in extra coconut milk. You can even make it vegetarian or vegan with a few simple swaps.
• Meal-Prep & Leftover Friendly: This curry holds up beautifully in the fridge, making it ideal for batch cooking or prepping lunch ahead of time. The flavors deepen overnight — so it’s even better the next day!

Ingredient List

For the Curry:

• 1 tablespoon neutral oil (like canola or vegetable oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai red curry paste
• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 cups pumpkin, peeled and cubed (fresh or canned if firm)
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup chicken broth or water
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Juice of ½ lime

Optional Add-ins & Garnishes:

• 1 red bell pepper, sliced (optional but great for color and crunch)
• Fresh Thai basil or cilantro, for garnish
• Cooked jasmine rice, for serving
• Chopped peanuts or cashews, for topping
• Lime wedges, for serving

Ingredient Notes

• Thai red curry paste: I love using the Mae Ploy or Thai Kitchen brands — they’re easy to find and pack in real flavor.
• Chicken thighs: They stay juicy and tender in the curry, but chicken breast works if that’s what you have.
• Pumpkin: Go for sugar pumpkin or kabocha squash if using fresh. Avoid the watery canned pumpkin purée — you want chunks!
• Coconut milk: Full-fat is key here for that rich, creamy sauce. Lite versions tend to make the curry too thin.
• Fish sauce: Don’t skip it — it adds that classic umami depth that makes Thai curries pop.
• Brown sugar: Just a touch balances the heat and saltiness; coconut sugar works too.
• Fresh herbs: Thai basil adds a more authentic flavor, but regular basil or cilantro still tastes amazing.

Kitchen Equipment Needed

• Large skillet or Dutch oven – For cooking everything in one pan; I love using a heavy-bottomed Dutch oven for even heat and a cozy simmer.
• Cutting board + sharp knife – To prep your chicken, pumpkin, and aromatics quickly and safely.
• Wooden spoon or spatula – Ideal for stirring the curry as it simmers without scratching your pan.
• Measuring spoons & cups – For getting just the right balance of curry paste, coconut milk, and seasoning.
• Rice cooker or saucepan (optional) – If you’re making jasmine rice on the side, a rice cooker makes life easier — I use mine almost daily!

Instructions

Step 1: Prep Your Ingredients

• Dice the onion, mince the garlic, and grate the ginger.
• Cut the chicken into bite-sized pieces.
• If using fresh pumpkin, peel and cube it into roughly 1-inch pieces.
• Slice the bell pepper (if using), and set aside your garnishes.

Pro Tip: Try to keep your pumpkin cubes the same size so they cook evenly and don’t fall apart in the curry.

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Step 2: Sauté the Aromatics

• Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium heat.
• Add the diced onion and sauté for 2–3 minutes, until it softens and becomes translucent.
• Stir in the garlic and ginger. Cook for another 30 seconds until fragrant (don’t let it brown!).

Pro Tip: Lower the heat slightly if the garlic starts to brown too fast — it can turn bitter quickly.

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Step 3: Toast the Curry Paste

• Add 2–3 tablespoons of Thai red curry paste to the pan.
• Stir it into the onion, garlic, and ginger, and let it cook for about 1 minute.
• This helps bloom the spices and brings out the full depth of flavor.

Pro Tip: Don’t skip this step! Cooking the paste before adding liquids intensifies the aroma and taste of the curry.

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Step 4: Add the Chicken

• Add the chopped chicken to the pan and stir to coat it in the curry paste mixture.
• Cook for 4–5 minutes, until the outside of the chicken turns white (it doesn’t have to be fully cooked yet).
• Keep stirring occasionally so the chicken doesn’t stick.

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Step 5: Add Pumpkin and Liquids

• Add the cubed pumpkin to the pan.
• Pour in the can of coconut milk and ½ cup of chicken broth or water.
• Stir everything together to combine.
• Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar.

Pro Tip: If you like a thicker curry, start with less broth. You can always add more if needed while simmering.

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Step 6: Simmer Until Tender

• Bring the curry to a gentle boil, then reduce the heat to low.
• Cover the pan and simmer for 15–20 minutes, or until the pumpkin is fork-tender and the chicken is fully cooked.
• Stir occasionally to prevent sticking, and taste to adjust seasoning.

Pro Tip: If you want to add red bell peppers, toss them in during the last 5 minutes so they stay crisp-tender.

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Step 7: Finish with Lime & Herbs

• Once the pumpkin is tender and the curry has thickened slightly, squeeze in the juice of half a lime.
• Stir well and taste again — add a splash more fish sauce or sugar if needed.
• Garnish with chopped Thai basil or cilantro.

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Step 8: Serve & Enjoy

• Spoon the curry over warm jasmine rice.
• Top with chopped peanuts or cashews, extra herbs, and lime wedges on the side for extra zing.

Pro Tip: Let the curry sit for 5–10 minutes before serving — it thickens and becomes even more flavorful as it rests.

Tips and Tricks for Success

• Use full-fat coconut milk for the richest, creamiest sauce — the low-fat version just doesn’t give the same body or flavor.
• Cut the pumpkin evenly to ensure all the pieces cook at the same time without turning mushy.
• Simmer gently, not rapidly, so the coconut milk doesn’t break or curdle.
• Adjust spice to taste — start with 2 tablespoons of curry paste, then add more if you want extra heat.
• Let it rest before serving — 5 to 10 minutes off the heat helps the flavors meld beautifully and the sauce thicken up.

Ingredient Substitutions and Variations

• Pumpkin → Use butternut squash, kabocha, or sweet potatoes if pumpkin isn’t available.
• Chicken → Swap with tofu, shrimp, or even chickpeas for a vegetarian or pescatarian option.
• Thai red curry paste → Yellow curry paste works too, but the flavor will be milder and slightly sweeter.
• Fish sauce → Use soy sauce or tamari for a vegetarian-friendly alternative (and to reduce the fishy flavor).
• Brown sugar → Honey, maple syrup, or coconut sugar can stand in with a similar sweetness.
• Coconut milk → If you’re out, a blend of heavy cream and water (¾ cup cream + ¾ cup water) can mimic the texture in a pinch.

Serving Suggestions

• Spoon it over steamed jasmine or basmati rice for a classic, comforting bowl that soaks up all that creamy curry sauce.
• Serve with warm naan or roti if you’re craving something to scoop with — it’s non-traditional but so satisfying!
• Add a crisp cucumber salad or Asian slaw on the side for a cool, crunchy contrast that balances the rich curry.
• Top each serving with a sprinkle of chopped peanuts or cashews for added crunch and texture.
• I love mine with a squeeze of extra lime and a handful of fresh herbs — the brightness cuts through the richness beautifully!

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over low heat, stirring often. Add a splash of water or broth if the curry thickens too much.
• Microwave in short bursts (about 1 minute at a time), stirring between intervals until heated through.
• Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Avoid high heat when reheating to prevent the coconut milk from separating or curdling.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh cubes?

Not for this recipe! Canned pumpkin purée is too soft and will make the curry mushy. You want firm chunks of pumpkin that hold their shape while simmering.

What’s the best type of pumpkin to use?

Sugar pumpkin, kabocha squash, or even butternut squash work beautifully. They’re sweet, firm, and won’t fall apart in the curry.

Is Thai red curry paste very spicy?

It has a moderate heat level. If you’re sensitive to spice, start with 1–2 tablespoons and add more gradually. You can also stir in extra coconut milk to tone it down.

Can I make it ahead of time?

Yes! It actually tastes even better the next day as the flavors deepen. Store it in the fridge and gently reheat when ready to eat.

What can I use instead of fish sauce?

Try soy sauce or tamari if you’re keeping it vegetarian. A dash of lime juice and a pinch of salt can help mimic the flavor profile too.

Can I make this curry vegan?

Absolutely! Swap the chicken for tofu or chickpeas, use soy sauce instead of fish sauce, and check that your curry paste is vegan-friendly (some brands contain shrimp paste).

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!