Go Back
+ servings
overhead shot of thai pumpkin curry with quinoa in a bowl

Thai Pumpkin Curry with Chicken

Thai Pumpkin Curry with Chicken is packed with tender chunks of chicken, pumpkin and veggies in a creamy flavorful coconut red curry sauce!  It's an easy weeknight dinner that's great for meal prep and it's freezer friendly!

Leave a Review »


  • 2 tablespoons olive oil
  • 1 large 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 ounces full fat coconut milk
  • 1 cup water
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • Cooked rice or quinoa optional


  • 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.
  • 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.
  • Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
  • 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.
  • Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.


  • Nutrition information does not include the rice or quinoa.
  • Pro tip:  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 chicken for vegan pumpkin curry.
  • Make this recipe low FODMAP by omitting the onion and garlic.


Calories: 264kcal, Carbohydrates: 15g, Protein: 7g, Fat: 21g, Saturated Fat: 14g, Cholesterol: 12mg, Sodium: 54mg, Potassium: 564mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5375IU, Vitamin C: 39mg, Calcium: 52mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!