This Creamy Thai Chicken & Pumpkin Curry perfectly marries tender pieces of chicken with the natural sweetness of pumpkin, all simmered in a luscious and aromatic Thai curry sauce. The richness of coconut milk balances the vibrant heat from the red curry paste, creating a dish that feels both comforting and exotic. It’s an ideal meal to warm you up on cool evenings and makes for a satisfying dinner that’s both wholesome and full of bold flavors.
What is Chicken and Pumpkin Thai Curry?
Chicken and Pumpkin Thai Curry is a classic Thai-inspired dish where succulent chicken is cooked with sweet, soft pumpkin cubes in a creamy, spice-filled coconut milk base. The curry is flavored with red curry paste—a blend of chili peppers, garlic, lemongrass, and other fragrant spices—which gives the dish its signature warmth and depth. Onion and garlic add savory layers, while fish sauce and brown sugar provide that perfect balance of salty and sweet. Finished with fresh basil and a squeeze of lime, this curry offers a rich, silky texture combined with bright, fresh notes, making it a perfect bowl of comfort with a twist.
Perfect For:
- Family Dinners: This curry is hearty and nutritious, pleasing both kids and adults with its gentle spice and creamy texture.
- Seasonal Fall Meals: The pumpkin adds a cozy, autumnal vibe to your dinner table, ideal for cooler weather.
- Meal Prep and Leftovers: It reheats beautifully, with the flavors deepening after a day in the fridge.
- Easy Weeknight Cooking: Minimal prep and one-pan cooking make this dish a go-to when you want something tasty without fuss.
Ingredients
- 1 lb boneless chicken breast, cut into bite-sized chunks
- 2 cups fresh pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 medium onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 tablespoon fish sauce (for umami depth)
- 1 tablespoon brown sugar (to balance spice and acidity)
- 1 tablespoon vegetable oil (or any neutral cooking oil)
- Fresh Thai basil leaves, roughly chopped (for garnish)
- Lime wedges (to add brightness before serving)
- Cooked jasmine rice (to serve alongside)
Kitchen Equipment You’ll Need
- Large sauté pan or deep skillet
- Sharp knife and cutting board
- Stirring spoon or spatula
- Measuring spoons
- Serving bowls or plates for the finished dish
How to Make Creamy Thai Chicken & Pumpkin Curry
Step 1: Sauté Aromatics
Begin by warming the vegetable oil in a large pan over medium heat. Add the sliced onion and minced garlic, cooking gently until the onions turn translucent and soft. This step unlocks the base flavors and aromas that build the foundation for the curry.
Step 2: Toast the Curry Paste
Add the red curry paste to the pan and stir it in thoroughly. Allow it to cook for about a minute, stirring constantly so the spices bloom and release their fragrance without burning. This is a crucial step that intensifies the curry’s flavor.
Step 3: Brown the Chicken
Next, toss the chicken pieces into the pan. Stir well to coat them in the curry paste, and cook until the chicken turns golden brown on all sides. This caramelization locks in juices and adds richness to the dish.
Step 4: Add Pumpkin and Liquids
Once the chicken is lightly browned, add the cubed pumpkin along with the coconut milk, fish sauce, and brown sugar. Stir everything together until combined, then bring the mixture to a gentle simmer.
Step 5: Simmer Until Tender
Lower the heat and let the curry cook for 15 to 20 minutes. During this time, the pumpkin will soften and meld with the flavors of the sauce, and the chicken will cook through completely. The coconut milk will thicken slightly, creating a silky sauce.
Step 6: Garnish and Serve
Serve the curry hot over a bed of fluffy jasmine rice. Garnish generously with fresh Thai basil leaves and offer lime wedges on the side for guests to squeeze over their curry, adding a zesty lift that brightens the creamy richness.
Tips
- Use full-fat coconut milk for the creamiest texture and best flavor.
- If you like your curry spicier, add a bit more red curry paste or fresh chili slices toward the end.
- Peel the pumpkin carefully—kabocha or sugar pumpkin varieties work best for texture and sweetness.
- Stir occasionally while simmering to prevent the curry from sticking and burning on the bottom.
- For added depth, consider adding a splash of chicken broth or water if the sauce thickens too much.
- Don’t skip the lime and fresh basil—they cut through the richness and bring freshness to each bite.
Optional Ingredients
- Baby eggplants: Add for extra texture and a traditional Thai touch.
- Red bell pepper: For color and crunch, toss in sliced strips along with the pumpkin.
- Kaffir lime leaves: Simmer a couple of leaves in the curry for authentic citrus aroma.
- Fresh ginger or galangal: Finely grated and sautéed with the garlic for a warming zing.
- Crushed peanuts: Sprinkle on top for added crunch and nutty flavor.
- Fresh cilantro: Use alongside basil for a layered herbaceous finish.
What to Pair With Creamy Thai Chicken & Pumpkin Curry?
This curry pairs wonderfully with light, fragrant jasmine rice to soak up all the creamy sauce. On the side, a crisp cucumber salad dressed with rice vinegar and a touch of sugar complements the warm spices with a refreshing crunch. For a more substantial meal, steamed or stir-fried greens like bok choy, kale, or snap peas bring brightness and balance.
If you want to elevate the experience, serve with Thai iced tea or a chilled white wine like Riesling, whose subtle sweetness pairs beautifully with spicy, creamy dishes. End the meal with a simple tropical fruit salad or mango sticky rice for an authentic Thai-inspired dinner.
Variations and Substitutions
- Use chicken thighs: Swap chicken breast for thighs if you prefer richer, juicier meat.
- Swap pumpkin for butternut squash: Both provide a sweet, soft bite but butternut is often easier to peel.
- Make it vegetarian: Replace chicken with firm tofu or chickpeas and use vegetable broth instead of fish sauce.
- Adjust spice level: Add extra red curry paste or fresh chilies for more heat, or reduce for a milder curry.
- Add coconut cream: For an even richer sauce, substitute part of the coconut milk with coconut cream.
- Make it gluten-free: Just be sure your fish sauce and curry paste are gluten-free, which many brands now are.
How to Store
Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, warm gently on the stove over low heat, stirring occasionally and adding a splash of water or coconut milk if needed to loosen the sauce.
This curry also freezes well. Portion it into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop for best texture and flavor retention.
FAQ
Can I use other types of squash instead of pumpkin?
Yes! Butternut or kabocha squash work beautifully and offer similar sweetness and texture.
Is this curry very spicy?
It’s moderately spicy depending on the amount of red curry paste you use. You can always adjust it to your taste by adding less paste or more coconut milk.
Can I use frozen chicken or pumpkin?
Fresh is best for texture, but frozen chicken or pumpkin can work if thawed thoroughly and drained of excess moisture.
Do I have to use fish sauce?
Fish sauce adds authentic umami, but you can substitute with soy sauce or tamari for a vegetarian or vegan version.
Can I make this in advance?
Absolutely! It tastes even better the next day when the flavors have melded. Just reheat gently before serving.
This Creamy Thai Chicken & Pumpkin Curry is the perfect way to enjoy seasonal ingredients with exotic flavors. The balance of sweet pumpkin, tender chicken, and fragrant curry sauce makes it a versatile and satisfying dish that’s sure to become a family favorite.