Thai Chicken Pumpkin Curry
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.
Equipment
- Large Skillet or Dutch Oven
- Cutting board & sharp knife
- Wooden spoon or spatula
- Measuring spoons & cups
- Rice cooker or saucepan (optional)
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, estimated)
- Calories: ~450–500 kcal
- Protein: ~30g
- Fat: ~25g
- Carbohydrates: ~25–30g
- Fiber: ~4g
- Sugar: ~7g
- Sodium: ~700–800mg