Bright, aromatic, and utterly cozy, Chicken and Pumpkin Thai Curry is everything you crave in a homemade meal: rich coconut flavor, tender chicken, and bursts of sweet pumpkin—all swirled together with just the right kick of spice. This dish brings the fragrant magic of Thai cuisine straight to your kitchen, making it perfect for family dinners or sharing with friends who love something both comforting and a little exotic. The best part? It’s surprisingly simple to throw together, yet tastes like you toiled for hours.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chicken and Pumpkin Thai Curry is how a handful of key ingredients can transform into a vibrant, balanced dish. Every component plays a supporting role, whether it’s building a creamy base, infusing bold flavors, or delivering that irresistible golden color.
- Chicken breast (or thighs): Choose boneless pieces for quicker cooking and ease of eating; thighs add extra juiciness, while breast remains tender and lean.
- Pumpkin: Fresh pumpkin gives a lovely sweetness and softens just enough to thicken the curry; kabocha or butternut squash are excellent swaps if needed.
- Thai red curry paste: The heartbeat of the dish, this aromatic paste brings a complex mix of chili, lemongrass, and galangal—adjust the amount for your preferred spice level.
- Coconut milk: Opt for full-fat coconut milk for a creamy and luscious sauce; the richness is what makes this curry so soul-warming.
- Fish sauce: Just a splash balances the sweetness and deepens the umami—a little goes a long way!
- Brown sugar: A small spoonful helps round out the flavors and amplifies the natural sweetness of the pumpkin.
- Onion: Sautéed at the start, this creates a fragrant foundation that ties every ingredient together.
- Garlic: Freshly minced garlic infuses the curry with punchy, earthy intensity.
- Bell peppers: Red, orange, or yellow options bring beautiful color and a gentle crunch at the finish.
- Fresh Thai basil: Stirred in right before serving, basil delivers that quintessential herbal freshness.
- Jasmine rice (for serving): Fluffy rice is a classic companion, soaking up every drop of velvety sauce.
How to Make Chicken and Pumpkin Thai Curry
Step 1: Prep Your Ingredients
Slice your chicken into bite-sized pieces, peel and cube your pumpkin, and dice the onion and bell pepper. Crushing or finely mincing the garlic ensures it releases all its flavor into the curry. Getting everything ready at the outset makes the process smooth and enjoyable.
Step 2: Sauté the Aromatics
Warm a splash of oil in a large pot or deep skillet over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and red curry paste, letting them sizzle until the kitchen smells absolutely irresistible—this lets the curry paste bloom and develop its full flavor.
Step 3: Brown the Chicken
Add the chicken to the pot, stirring to coat each piece in aromatic curry paste. Sear for a couple of minutes until the chicken just turns opaque—don’t worry about cooking it through yet, as it will simmer gently with the rest of the ingredients.
Step 4: Add Pumpkin and Simmer
Toss in the cubed pumpkin and bell peppers, followed by the coconut milk, fish sauce, and brown sugar. Give it all a gentle stir, then bring the mixture to a simmer. Cover and let it bubble for about 15 minutes, or until the pumpkin is fork-tender and the chicken is juicy.
Step 5: Finish With Fresh Basil
When the curry thickens to your liking and the pumpkin is melt-in-your-mouth tender, turn off the heat and fold in a generous handful of fresh Thai basil. Taste and adjust the balance of salt, sweetness, or spice, then serve your Chicken and Pumpkin Thai Curry piping hot over fluffy rice.
How to Serve Chicken and Pumpkin Thai Curry
Garnishes
A sprinkle of chopped Thai basil or cilantro adds a fresh, peppery finish, while thinly sliced red chili or a wedge of lime brightens up each bite. Toasted peanuts or crispy shallots add crunch and contrast beautifully with the silky sauce.
Side Dishes
Chicken and Pumpkin Thai Curry is an absolute dream with simple jasmine rice, but you can pair it with Thai sticky rice for extra comfort. For freshness, try a side of tangy Thai cucumber salad or quick-pickled vegetables to balance the richness of the curry.
Creative Ways to Present
Serve your curry in a rustic bowl to show off its colors, or for a real wow-factor, ladle it into hollowed pumpkin shells at a fall gathering. Individual coconut shells or small soup bowls keep it fun for dinner parties, and a scattering of edible flowers can transform this dish into a showpiece.
Make Ahead and Storage
Storing Leftovers
Cool your Chicken and Pumpkin Thai Curry to room temperature before transferring to an airtight container. Stored in the refrigerator, it tastes even better the next day as the flavors meld together, and will keep well for up to 3 days.
Freezing
This curry freezes wonderfully! Portion cooled curry into freezer-safe containers, ensuring there’s a little room for expansion. It will keep for up to 2 months, just be sure to thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of coconut milk or water if the sauce is too thick. Microwave reheating also works in a pinch—just use a covered microwave-safe dish and stir halfway through for even heating.
FAQs
Can I use store-bought curry paste?
Absolutely! A good Thai red curry paste from the store is a lifesaver for busy nights, and still brings tons of authentic flavor to your Chicken and Pumpkin Thai Curry. If you want more control over the heat or flavor profile, feel free to stir in extra chili or aromatics to taste.
What if I can’t find Thai basil?
Thai basil has a unique peppery kick, but Italian basil or even fresh cilantro make lovely substitutions. You could also add a hint of mint for a different herbal note if you’re feeling adventurous.
Can I make this vegetarian?
Yes! Swap the chicken for cubed tofu and use a vegetarian fish sauce or soy sauce. The pumpkin and curry paste will still deliver deep, satisfying flavor, and you won’t miss the meat for a second.
Is there a way to make it less spicy?
Start with a smaller amount of curry paste and taste as you go. Using a sweeter pumpkin and creamy full-fat coconut milk also helps mellow the heat. Keep some extra coconut milk handy to stir in at the end if you’d like the curry milder.
What type of pumpkin is best for this curry?
Kabocha (Japanese pumpkin) or butternut squash both hold their shape nicely and provide a sweet, nutty flavor. Avoid very watery pumpkins, as they can dilute the sauce and become mushy. Even canned pumpkin can work for a shortcut—just note the texture will be smoother and more stew-like.
Final Thoughts
If you’re craving something vibrant, comforting, and just a bit special, Chicken and Pumpkin Thai Curry is the answer! Trust me, the blend of flavors is worth every minute—and once you taste how easy it is to whip up, it’ll become a regular in your recipe rotation. Dive in and enjoy every nourishing, delicious spoonful!
Print
Chicken and Pumpkin Thai Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Chicken and Pumpkin Thai Curry is a flavorful and comforting dish that combines tender chicken, sweet pumpkin, and aromatic Thai spices in a creamy coconut milk base. Perfect for a cozy meal any day of the week!
Ingredients
For the curry paste:
- 2 lemongrass stalks, sliced
- 4 cloves garlic
- 1 shallot, chopped
- 1 thumb-sized piece of ginger, peeled and chopped
- 2 red chilies, sliced
- 1 tbsp coriander seeds
- 1 tsp cumin
For the curry:
- 1 tbsp vegetable oil
- 1 lb chicken breast, sliced
- 2 cups pumpkin, cubed
- 1 can coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh basil leaves for garnish
Instructions
- Make the curry paste: In a blender, combine lemongrass, garlic, shallot, ginger, chilies, coriander seeds, and cumin. Blend until smooth.
- Cook the curry: In a large pot, heat vegetable oil. Add the curry paste and cook for 2-3 minutes. Add chicken and cook until browned.
- Add pumpkin, coconut milk, chicken broth, fish sauce, and brown sugar. Simmer for 20-25 minutes until chicken is cooked through and pumpkin is tender.
- Stir in lime juice. Serve hot, garnished with fresh basil leaves.
Notes
- You can adjust the spiciness by adding more or less chili to the curry paste.
- Feel free to add other vegetables like bell peppers or bamboo shoots for extra flavor and texture.
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