This comforting Pumpkin Chicken Curry is the best way to warm up on a cold Fall evening. This flavorful curry, made with pumpkin, tender chicken, Thai red curry paste, and coconut milk, is ready in less than 30 minutes for an easy, cozy dinner in the Instant Pot or on the stovetop. Enjoy this curry with jasmine rice or coconut rice for a wholesome meal.
It’s finally the pumpkin season. Every year, I eagerly wait for fall to cook some wholesome and cozy pumpkin dishes that complete the season with perfect food and a good mood.
The best part about pumpkin chicken curry is that it contains ingredients that are perfect for keeping the body warm when the outside temperature starts dropping.
If you are a fan of pumpkin, you’ll love my Indian pumpkin curry, Thai pumpkin red curry, and pumpkin carrot soup recipes!
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Thai Pumpkin Curry with Chicken
Thai pumpkin curry with chicken is a flavourful, easy recipe from Thai cuisine. This curry is gluten-free and dairy-free, and the best part is that it can be made in just 30 minutes if you have cut pumpkin on hand.
This aromatic and creamy dish combines tender pieces of chicken with the subtle sweetness of pumpkin, infused with a medley of Thai curry paste and herbs.
I add just pumpkin and bell peppers to this curry, but it is easy to customize to add any veggies you have on hand. You can also use tofu in place of chicken if you prefer. You can make this curry in the Instant Pot or on the stovetop.
Ingredients
Pumpkin or Kabocha Squash: Pumpkin adds sweetness and a velvety texture to the curry. It’s packed with vitamins, minerals, and antioxidants, making it a nutritious addition to the dish. You can also use Kabocha squash, also known as Japanese pumpkin, in this curry.
Chicken: I like to use boneless, skinless chicken thighs to make Thai curries. They are just a bit juicier and tender when cooked in a curry. However, chicken breasts would work, but they need less cooking time. Cut into 1-inch pieces.
Coconut Milk: Use a brand with thick coconut milk. I like to use the full-fat ones, but you can choose the lower-fat ones if you want to make the curry lighter. Remember that the curry will be thinner and not as creamy. Shake the can well before opening.
Red paste: I used Maesri paste from the Asian market. You can also order it on Amazon. This one has the wonderful, authentic flavors you get at Thai restaurants.
Fish Sauce (or Soy sauce): This adds a special “umami” flavor to the curry. Fish sauce has a salty, pungent flavor. If you prefer, you can use Soy Sauce or Tamari (gluten-free).
Brown Sugar: This helps to balance the flavors of this spicy curry.
Lime Leaves: Lime leaves impart a citrusy aroma and flavor to the curry, adding a refreshing and bright note to the dish.
Thai basil leaves: I love to garnish the curry with lots of Thai Basil Leaves. If you don’t have them, use regular basil leaves or cilantro.
Bell Peppers: Use red or green bell peppers. They add nutrition, color, and sweetness to the curry.
Lime: A little lime juice at the end really does wonders for the complex flavors in this curry.
Peanuts: Crushed peanuts can be added directly to the curry for garnish and crunch, or left out to keep the curry nut-free.
Variations
Vegetarian/Vegan Option: Substitute the chicken with tofu or chickpeas to create a hearty vegetarian or vegan version of the curry.
Vary the veggies: Incorporate additional nutritious ingredients such as sweet potatoes, carrots, mushrooms, or green beans to increase the curry’s fiber and nutrient content.
- Taste and add salt if needed. Sprinkle some lime or lemon juice.
- Optionally, garnish with crushed peanuts. Serve immediately over jasmine rice.
Pro-Tips
Choose the Right Pumpkin: For the best flavor and texture, opt for a sugar pumpkin or kabocha squash. These varieties are naturally sweet and have smooth, creamy flesh that works well in curries.
Balance Flavors: Taste and adjust the seasoning as you go. Thai cuisine is all about achieving a balance of sweet, spicy, salty, and sour flavors. Add a pinch of sugar to balance out the acidity or a dash of fish sauce for extra umami.
Add ginger and garlic: To amp up the flavor even more when using store-bought curry paste, you can sauté half a tablespoon of ginger and garlic in oil along with the paste.
Spice Level: Adjust the spice level according to your preference. Start with less red curry paste, 2-3 tablespoons, and add more based on your spice preference. You can also add some chili paste at the end to increase the spice.
Coconut Milk: Experiment with different varieties of coconut milk. Use full-fat coconut milk for a rich, creamy texture, or opt for light coconut milk for a lighter, lower-calorie option.
Consistency: This curry gets thicker as it cools. Add ½ to 1 cup of water or broth to get a thinner consistency.
How to Serve?
You can elevate the presentation and flavor of the Thai pumpkin curry by adding various garnishes. Fresh herbs like cilantro or Thai basil, chopped peanuts or cashews, thinly sliced red chili peppers, or a squeeze of lime juice can all add a burst of freshness and texture.
Thai pumpkin chicken curry can be accompanied well with steamed white rice, brown rice, basmati rice, or jasmine rice. The rice will help soak up the delicious curry sauce.
How to Store?
You can store this curry in an airtight container in the refrigerator for up to 3 days. The curry thickens as it cools. Add a little water and reheat in the microwave.
Chicken curry also freezes well. Allow it to cool completely, and then store it in a freezer-safe container for up to 2 months. Thaw and reheat on the stovetop or microwave.
Thai Pumpkin Chicken Curry
Video
Ingredients
- 2 cups Pumpkin or Kabocha squash, bite-sized pieces, 1 lb
- 1 can Coconut Milk, 14oz
- 3 tablespoon Red Curry Paste, adjust to taste
- 1 pound Chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1 tablespoon Fish Sauce, or soy sauce
- 1 tablespoon Brown sugar, or palm sugar
- 5-6 Kaffir lime leaves , crushed
- 8-10 Thai basil leaves
- 1 cup Red Bell Pepper, sliced, or a mix of red and green.
- Salt, to taste
- 1/2 Lime or Lemon, juiced
- Roasted Peanuts, optional, for garnish
Instructions
- Rinse the kabocha squash/pumpkin with water. Dry it and remove the skin (you can leave the skin on if you prefer). Cut and remove the seeds by scraping them off with a spoon. Then, cut the pumpkin into bite-sized cubes (about 1-inch).
- In a large pot or Dutch oven, bring 1/2 cup of coconut milk to a boil on medium-high heat. Then add the curry paste and stir it well. Continue cooking for 1-2 minutes (the oil may start to separate).
- Add the chicken thighs, stir, and cook for a minute. Add the fish sauce, brown sugar, and lime leaves.
- Then add the pumpkin and the rest of the coconut milk. Stir and simmer for about 3-4 minutes until you see a boil. Cover and cook for about 8-10 minutes or until the pumpkin is cooked through.
- Remove the lid and stir in Thai basil and red bell peppers. Stir and cook for a minute, then take off the heat.
- Taste and add salt if needed. Sprinkle some lime or lemon juice. Optionally, garnish with crushed peanuts. Serve immediately over jasmine rice.
Instant Pot Method
- Start the Instant Pot on saute mode. Add 1/2 cup of coconut milk and bring it to a boil. Then add the curry paste and stir it well. Continue cooking for 1-2 minutes (the oil may start to separate).
- Add the chicken thighs, stir, and cook for a minute. Add the fish sauce, brown sugar, lime leaves, and pumpkin. Give it all a good stir and let it cook for 3-4 minutes.
- Pressure cook for 4 minutes on high pressure. When the cooking time is done, quick release the pressure manually.
- Open the lid and set to sauté mode. Add remaining coconut milk, Thai basil, and red bell peppers. Cook for 2-3 minutes, then turn off.
- Sprinkle some lime or lemon juice. Optionally, garnish with crushed peanuts. Serve immediately over jasmine rice.
