Thai Pumpkin Curry with Chicken

Thai Pumpkin Curry with Chicken is a quick and easy pumpkin curry recipe that’s loaded with chicken, veggies and a creamy flavorful coconut red curry sauce! 

close up of bowl of pumpkin curry over quinoa with a spoon

Happy first day of fall!  I’m so excited that it’s officially my favorite season…now if only the weather would cooperate.  We’re sweating bullets over here!

It’s not exactly curry weather because it’s so hot, but the heat never stops me.  I’ve been making this Thai pumpkin curry behind the scenes for months.

The inspiration for this easy pumpkin curry recipe came from a Thai restaurant that I visited in Layton, Utah with my blogging friends for a conference.  My friend Ashley at Cook Nourish Bliss and I ordered the pumpkin curry with chicken the first night that we were there, and loved it so much that we went back and had it again 2 nights later.

I’ve made this curry countless times since I’ve been home, and am so glad that I’m finally sharing it with you.

pumpkin curry in dutch oven with wooden spoon

Thai Pumpkin Curry with Chicken

I’d never experienced pumpkin curry before I ordered it in on my trip.  I expected the pumpkin to be puréed, but it was in big chunks, which was even better.

This chicken pumpkin curry is packed with tender chunks of chicken, along with loads of veggies in a flavorful Thai coconut curry broth.  It’s so creamy and hearty, and is perfect served as is, or over rice or quinoa.

What kind of pumpkin should I use for pumpkin curry?

halved kabocha squash

My favorite variety of pumpkin for this dish is kabocha squash, which is a Japanese pumpkin.  It’s dark green in color, and it’s a bit sweeter and starchier than ordinary pumpkin. 

The best part about kabocha squash is that the peel is edible, so no peeling is required!  The peel also adds a nice texture that I love.

You can certainly use your favorite variety of pumpkin or even butternut squash, but they will require peeling.

How to cut and prep kabocha squash

  • I suggest using a paring knife to cut the pumpkin in half as it’s so much easier (and safer!) working with a shorter blade  
  • Scoop out the seeds
  • Place the pumpkin cut-side down on a cutting board and cut into slices, then cut into 1″ cubes

overhead shot of thai pumpkin curry with quinoa in a bowl

How to make Pumpkin Curry

Prep all of your ingredients before you begin cooking as this recipe goes very quickly.

  • Cook the chicken in a large pot or Dutch oven until cooked through.  Remove from heat and cover loosely with foil.
  • In the same pot, cook the onion and carrots for 5 minutes or until softened.  Add the garlic, ginger and turmeric and cook 30 seconds.
  • Add the pumpkin, bell pepper and green beans, and sauté 1 minute.
  • Add the chicken back to the pot, along with the red curry paste, coconut milk and water, and stir well to combine.
  • Bring to a boil, then reduce the heat to medium low and cook 10-15 minutes, or until the pumpkin is tender and the sauce has thickened.
  • Remove from heat and add the lime juice, cilantro, and season with additional salt and pepper as needed.

Recipe tips and substitutions

  • * Store your fresh ginger root in the freezer in a zip top bag, and grate with a Microplane grater right into your curry peel and all!
  • Customize this pumpkin curry with your favorite pumpkin or winter squash and vegetables.
  • Prep your veggies in advance, or prep the entire dish ahead.  Curry is even better as leftovers, so it’s great for meal prep and freezes very well.
  • Omit the curry for vegan pumpkin curry.
  • Make this recipe low FODMAP by omitting the onion and garlic.

pumpkin curry in a bowl with quinoa and a spoon

Need some dinner inspiration?  See all of my Dinner Recipes.

More savory pumpkin recipes:

Autumn minestrone soup

Chorizo chili

Kabocha squash mashed potatoes

Pumpkin chili mac

Pumpkin mac and cheese by Skinnytaste

Pumpkin soup

Roasted winter squash

Thai Pumpkin Curry with Chicken

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Thai Pumpkin Curry with Chicken is a quick and easy pumpkin curry recipe that's loaded with chicken, veggies and a creamy flavorful coconut red curry sauce! 

Thai Pumpkin Curry with Chicken

Ingredients

  • 2 tablespoons olive oil
  • 1 large (1/2 lb.) boneless, skinless chicken breast, cut into 1" pieces
  • 1 medium onion
  • 2 medium carrots
  • 3 cloves garlic
  • 2 tablespoons freshly grated ginger*
  • 1 tablespoon ground turmeric
  • 1 cup cubed kabocha squash
  • 1 red bell pepper
  • 8 ounces green beans, trimmed and cut into 2" pieces
  • 2 tablespoons Thai red curry paste
  • 13.5 ounce can full fat coconut milk
  • 1 cup water
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • Cooked rice or quinoa (optional)

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
  2. Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
  3. Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
  4. Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
  5. Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.

Notes

  • *Store your fresh ginger root in the freezer in a zip top bag, and grate with a Microplane grater right into your curry peel and all!
  • Customize this pumpkin curry with your favorite pumpkin or winter squash and vegetables.
  • Prep your veggies in advance, or prep the entire dish ahead.  Curry is even better as leftovers, so it's great for meal prep and freezes very well.
  • Omit the curry for vegan pumpkin curry.
  • Make this recipe low FODMAP by omitting the onion and garlic.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 189 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 147mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 10g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include rice or quinoa.

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