Chicken and Pumpkin Thai Curry

It’s the perfect weeknight dinner for fall or anytime I’m craving something warm and flavorful.

Why You’ll Love This Recipe

This curry is one of my favorites because it’s both exciting and comforting. Here’s why it earns a regular spot on my dinner rotation:

• Ready in under 30 minutes

• Creamy, spicy, and slightly sweet

• Uses pantry-friendly Thai ingredients

• Naturally dairy-free and gluten-free

• Perfect served with jasmine rice for a full meal

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast, cut into bite-sized pieces

• 2 cups pumpkin, peeled and cubed

• 1 can (13.5 oz) coconut milk

• 2 tablespoons red curry paste

• 1 onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon vegetable oil

• Fresh basil leaves, for garnish

• Lime wedges, for serving

• Cooked jasmine rice, for serving

Directions

1. Sauté aromatics
   I heat the vegetable oil in a large skillet or pot over medium heat. I add the sliced onion and garlic, cooking until fragrant and slightly softened—about 2–3 minutes.

2. Add curry paste
   I stir in the red curry paste and cook for another 1–2 minutes to bloom the spices and deepen the flavor.

3. Add chicken and brown
   I add the chicken pieces and cook until lightly browned on all sides, about 4–5 minutes.

4. Add pumpkin and liquids
   I pour in the coconut milk, then stir in the pumpkin cubes, fish sauce, and brown sugar. I bring it to a gentle simmer.

5. Simmer until tender
   I cover the pan and let it simmer for about 15 minutes, or until the pumpkin is fork-tender and the chicken is fully cooked through.

6. Finish and serve
   I taste and adjust seasoning if needed, then serve hot over jasmine rice. I garnish with fresh basil leaves and lime wedges for a burst of brightness.

Servings and timing

This recipe serves 4 people. It takes 10 minutes to prep and about 20 minutes to cook, so dinner’s on the table in 30 minutes or less.

Variations

• Use other squash: I sometimes substitute butternut squash or kabocha if pumpkin isn’t available.

• Make it vegetarian: I replace the chicken with tofu and use soy sauce instead of fish sauce.

• Add veggies: Bell peppers, spinach, or green beans are great add-ins for extra color and nutrition.

• Adjust the heat: I use more or less curry paste depending on how spicy I want it.

• Creamier curry: I stir in a spoonful of peanut butter or an extra splash of coconut cream for added richness.

storage/reheating

Leftovers store beautifully. I keep them in an airtight container in the fridge for up to 4 days. The curry reheats well on the stovetop or in the microwave—just warm it gently and stir occasionally.

It also freezes well for up to 2 months. I let it cool completely before freezing and thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin?

I don’t recommend canned pumpkin for this dish since it’s too soft and will dissolve into the sauce. Fresh cubed pumpkin or squash holds its shape and texture better.

What kind of pumpkin works best?

I like using sugar pumpkins, pie pumpkins, or kabocha squash. They hold their shape and absorb flavor without becoming mushy.

Is this dish spicy?

It has a gentle heat from the red curry paste, but it’s easy to control. I start with 1 tablespoon if I want it milder, or add more if I want a bolder kick.

Can I use chicken thighs?

Yes! Chicken thighs work great and stay juicy. I just make sure to cut them into similar bite-sized pieces.

What can I serve with this curry?

I serve it with jasmine rice or coconut rice. It also goes well with roti, naan, or even rice noodles if I’m feeling adventurous.

Conclusion

This Chicken and Pumpkin Thai Curry is one of those dishes that’s easy to make but full of depth and flavor. The mix of sweet pumpkin, creamy coconut, and bold Thai spices makes it the ultimate fall comfort food with a twist. It’s warm, satisfying, and sure to impress—whether I’m making it for guests or just treating myself to something special.

Chicken and Pumpkin Thai Curry

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This Chicken and Pumpkin Thai Curry is a cozy, creamy, and flavor-packed dish made with tender chicken, soft pumpkin, red curry paste, and coconut milk. It’s a perfect quick and comforting dinner for fall or any time you’re craving bold Thai flavors.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 cups pumpkin, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• Fresh basil leaves, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, for serving

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Instructions

1. Heat vegetable oil in a large skillet or pot over medium heat. Add sliced onion and garlic, cooking for 2–3 minutes until softened and fragrant.
2. Stir in red curry paste and cook for 1–2 minutes to bloom the spices.
3. Add chicken pieces and cook until lightly browned, about 4–5 minutes.
4. Pour in coconut milk and stir in pumpkin cubes, fish sauce, and brown sugar. Bring to a gentle simmer.
5. Cover and simmer for about 15 minutes, until the pumpkin is tender and the chicken is fully cooked.
6. Taste and adjust seasoning if needed. Serve hot over jasmine rice, garnished with fresh basil and lime wedges.

Notes

• Use fresh pumpkin or firm squash like kabocha or butternut for best texture.
• Substitute tofu and soy sauce for a vegetarian version.
• Adjust red curry paste to control spice level.
• Add bell peppers, spinach, or green beans for extra vegetables.
• Stir in peanut butter or extra coconut cream for added richness.
• Freezes well for up to 2 months.

Nutrition

• Serving Size: 1 serving (without rice)
• Calories: 370
• Sugar: 5 g
• Sodium: 540 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 75 mg