Print

Chicken and Pumpkin Thai Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://recipesbyliza.com/chicken-and-pumpkin-thai-curry/