Chicken and Pumpkin Thai Curry

Chicken and Pumpkin Thai Curry is a warm, comforting dish that balances creamy coconut milk, tender chicken, and sweet pumpkin with the bold, aromatic flavors of Thai curry. It’s a satisfying meal that’s full of vibrant color and rich in taste—perfect for chilly evenings or whenever I want something cozy and flavorful.

Why You’ll Love This Recipe

I love this curry because it comes together quickly and delivers layers of flavor with just a few key ingredients. The sweetness of the pumpkin pairs beautifully with the savory, slightly spicy curry paste and creamy coconut milk. It’s filling without being heavy and has that wonderful homemade takeout feel. Plus, it’s versatile and easy to adapt with whatever I have on hand.

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
vegetable oil
fresh basil or cilantro (optional, for garnish)
lime wedges (for serving)
cooked jasmine rice (to serve)

Directions

1. I start by heating oil in a large skillet or pot, then sauté chopped onion until soft. I add garlic and ginger and cook for another minute until fragrant.

2. I stir in the red curry paste and cook it for a minute or two to bring out the flavors.

3. I add the chicken pieces and cook until just browned on all sides.

4. I pour in the coconut milk, fish sauce, and brown sugar, then stir to combine everything.

5. I add the pumpkin cubes, bring the curry to a gentle simmer, and let it cook for 15–20 minutes until the chicken is cooked through and the pumpkin is tender.

6. I taste and adjust seasoning as needed, then serve hot over jasmine rice with a sprinkle of fresh herbs and a squeeze of lime juice.

Servings and timing

This recipe makes about 4 servings. Prep takes 10–15 minutes, and total cooking time is around 30–35 minutes.

Variations

Sometimes I swap pumpkin for butternut squash or sweet potatoes when I don’t have fresh pumpkin. For added greens, I stir in spinach or kale at the end. When I want a bit more heat, I add a sliced chili or a dash of chili oil. I’ve also used green or yellow curry paste for a slightly different flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much. It also freezes well for up to 2 months—just thaw and reheat before serving.

FAQs

Can I use canned pumpkin instead of fresh?

I prefer fresh for texture, but I’ve used canned in a pinch. I stir it in at the end and simmer just long enough to blend the flavors.

Is this curry very spicy?

It’s mild to medium depending on the curry paste. I adjust the heat by using more or less paste or adding chili to taste.

Can I make this dish vegetarian?

Yes, I swap the chicken for tofu and use soy sauce instead of fish sauce for a vegetarian version that still tastes amazing.

What type of pumpkin works best?

I use sugar pumpkin or kabocha squash for their natural sweetness and firm texture that holds up during cooking.

Do I have to serve it with rice?

Not at all. I sometimes enjoy it with noodles, cauliflower rice, or even just on its own as a thick, stew-like curry.

Conclusion

Chicken and Pumpkin Thai Curry is a flavorful, comforting meal that I can whip up any night of the week. It’s rich, colorful, and packed with good-for-you ingredients without being complicated. This dish brings the warmth and spice of Thai cooking right into my kitchen, and I never get tired of how delicious it is.