I can’t get enough of this creamy Pumpkin Thai Chicken Curry, packed with tender chicken, veggies, coconut milk, and a savory pumpkin twist. It’s the kind of easy fall dinner I want waiting in the fridge all week.
I’m obsessed with this Pumpkin Thai Chicken Curry because it hits that rich, spicy, creamy spot without feeling heavy. The pumpkin purée gives the sauce a silky body, while coconut milk makes every spoonful lush and bold.
I love the way the heat builds slowly, then the sweetness sneaks in and keeps me coming back. But the real reason I keep making it is the leftovers.
I swear the flavor gets even better after a night in the fridge. And when I need dinner that feels exciting but still easy?
This is the bowl I want. Every single time.
Seriously.
Ingredients
- Chicken makes it hearty and filling, especially if you’re feeding hungry people.
- Neutral oil gets things going without bossing around the curry flavor.
- Onion melts down and adds that cozy, slightly sweet base.
- Garlic and ginger bring the good kind of sharp, warm bite.
- Red curry paste is where the heat and big flavor show up.
- Pumpkin purée makes it creamy, rich, and honestly a little sneaky healthy.
- Coconut milk keeps the sauce silky, mellow, and super comforting.
- Broth loosens everything up so it’s saucy, not pasty.
- Fish sauce adds salty depth, and no, it won’t taste fishy.
- Lime juice wakes it all up with a fresh little zing.
- Coconut sugar or maple syrup balances the spice without making it sweet.
- Bell pepper and carrots add color, crunch, and real dinner energy.
- Spinach or kale sneaks in greens like it’s no big deal.
- Plus cilantro, Thai basil, chili, and lime make each bowl pop.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
- 1 tablespoon neutral oil, such as coconut or avocado
- 1 medium yellow or white onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 to 2 tablespoons red curry paste (adjust for heat)
- 1 can (15 ounces) pumpkin purée, not pumpkin pie filling
- 1 can (13 to 14 ounces) full fat coconut milk
- 1 cup low sodium chicken broth or water
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut sugar or maple syrup
- 1 large red bell pepper, thinly sliced
- 2 medium carrots, sliced on the bias
- 2 cups packed baby spinach or chopped kale
- 1/4 cup fresh cilantro, chopped
- Optional 1/4 cup fresh Thai basil leaves
- Salt, to taste
- Crushed red pepper flakes or sliced fresh chili, to taste
- Lime wedges for serving
How to Make this
1. Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with a little salt and cook until browned but not fully cooked through, about 3 to 4 minutes per side; remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onion. Cook until softened, about 4 to 5 minutes.
3. Add the minced garlic and ginger and cook 30 to 60 seconds until fragrant.
4. Stir in 1 to 2 tablespoons red curry paste and cook 1 minute to bloom the spices.
5. Return the chicken to the pot and add the pumpkin purée, full fat coconut milk, and 1 cup chicken broth or water. Stir to combine.
6. Add 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, and 1 tablespoon coconut sugar or maple syrup. Taste and adjust curry paste, fish sauce, lime, or sugar as needed.
7. Add the sliced red bell pepper and carrots, bring to a simmer, then reduce heat and simmer gently 10 to 15 minutes until chicken is cooked through and vegetables are tender.
8. Stir in 2 cups baby spinach or chopped kale and cook until wilted, about 1 to 2 minutes.
9. Remove from heat and stir in 1/4 cup chopped cilantro and optional 1/4 cup Thai basil. Adjust salt and add crushed red pepper flakes or sliced fresh chili to taste.
10. Serve hot with lime wedges for squeezing over each bowl.
Equipment Needed
1. Large skillet or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Tongs
6. Measuring cups and spoons
7. Can opener
8. Citrus juicer or reamer
FAQ
Pumpkin Thai Chicken Curry Recipe Substitutions and Variations
- Chicken (1 1/2 pounds): firm tofu (pressed and cubed), tempeh, shrimp or prawns (adjust cooking time), or thinly sliced pork shoulder
- Coconut milk (13 to 14 ounces): light coconut milk for fewer calories, cashew cream for a nutty richness, or full fat evaporated milk for a similar texture
- Pumpkin purée (15 ounces): butternut squash purée, sweet potato purée, or canned plain squash purée
- Fish sauce (2 tablespoons): soy sauce or tamari plus a squeeze of lime for saltiness and acidity, or 1 tablespoon miso dissolved in a little water for umami
Pro Tips
1) Brown the chicken in a very hot pan and do not crowd the pieces. Browning builds flavor and if the pan is crowded the meat will steam instead. Work in batches if needed and briefly rest the chicken while you build the sauce.
2) Bloom the curry paste in the oil until fragrant before adding liquids. That extra minute of cooking draws out the aromatics and makes the curry taste deeper and more complex.
3) Balance is everything. If the curry tastes flat, add a splash more fish sauce for umami, a squeeze more lime for brightness, or a pinch more sugar for rounding. Adjust in small steps and taste as you go.
4) Add delicate greens at the very end and cover the pot for a minute to wilt gently. This preserves color, texture, and nutrients. If using kale, give it a slightly longer simmer so it softens without becoming mushy.
Pumpkin Thai Chicken Curry Recipe
I can’t get enough of this creamy Pumpkin Thai Chicken Curry, packed with tender chicken, veggies, coconut milk, and a savory pumpkin twist. It’s the kind of easy fall dinner I want waiting in the fridge all week.
6
servings
427
kcal
Equipment: 1. Large skillet or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Tongs
6. Measuring cups and spoons
7. Can opener
8. Citrus juicer or reamer
Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 tablespoon neutral oil, such as coconut or avocado
1 medium yellow or white onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 to 2 tablespoons red curry paste (adjust for heat)
1 can (15 ounces) pumpkin purée, not pumpkin pie filling
1 can (13 to 14 ounces) full fat coconut milk
1 cup low sodium chicken broth or water
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon coconut sugar or maple syrup
1 large red bell pepper, thinly sliced
2 medium carrots, sliced on the bias
2 cups packed baby spinach or chopped kale
1/4 cup fresh cilantro, chopped
Optional 1/4 cup fresh Thai basil leaves
Salt, to taste
Crushed red pepper flakes or sliced fresh chili, to taste
Lime wedges for serving
Directions
- Heat 1 tablespoon neutral oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with a little salt and cook until browned but not fully cooked through, about 3 to 4 minutes per side; remove and set aside.
- In the same pot, reduce heat to medium and add the sliced onion. Cook until softened, about 4 to 5 minutes.
- Add the minced garlic and ginger and cook 30 to 60 seconds until fragrant.
- Stir in 1 to 2 tablespoons red curry paste and cook 1 minute to bloom the spices.
- Return the chicken to the pot and add the pumpkin purée, full fat coconut milk, and 1 cup chicken broth or water. Stir to combine.
- Add 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, and 1 tablespoon coconut sugar or maple syrup. Taste and adjust curry paste, fish sauce, lime, or sugar as needed.
- Add the sliced red bell pepper and carrots, bring to a simmer, then reduce heat and simmer gently 10 to 15 minutes until chicken is cooked through and vegetables are tender.
- Stir in 2 cups baby spinach or chopped kale and cook until wilted, about 1 to 2 minutes.
- Remove from heat and stir in 1/4 cup chopped cilantro and optional 1/4 cup Thai basil. Adjust salt and add crushed red pepper flakes or sliced fresh chili to taste.
- Serve hot with lime wedges for squeezing over each bowl.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 367g
- Total number of serves: 6
- Calories: 427kcal
- Fat: 14g
- Saturated Fat: 7.3g
- Trans Fat: 0.2g
- Polyunsaturated: 0.7g
- Monounsaturated: 3.3g
- Cholesterol: 96mg
- Sodium: 417mg
- Potassium: 610mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3.3g
- Protein: 36.8g
- Vitamin A: 3333IU
- Vitamin C: 28.5mg
- Calcium: 70mg
- Iron: 1.1mg
