This Chicken and Pumpkin Thai Curry is the ultimate comfort food, combining tender chicken, creamy coconut milk, and the natural sweetness of pumpkin with a perfect balance of spices. It’s a heartwarming dish that’s easy to make and bursting with flavor, perfect for cozy nights or when you’re craving something comforting with a little kick.
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together the richness of coconut milk, the savory flavor of chicken, and the earthy sweetness of pumpkin, creating a harmonious and satisfying meal. The red curry paste adds just the right amount of spice without overwhelming the other flavors. It’s a one-pot meal, which makes clean-up a breeze, and the combination of chicken and pumpkin makes it both hearty and comforting. Plus, it’s incredibly easy to make, perfect for a busy weeknight or a relaxed weekend dinner.
Ingredients
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons red curry paste
1 tablespoon fresh ginger, grated
1 small onion, diced
3 cloves garlic, minced
1 small pumpkin, peeled and cubed (about 3 cups)
1 can (14 oz) coconut milk
1/2 teaspoon turmeric
1 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon chili flakes (optional, for spice)
1 tablespoon brown sugar
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, to serve
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to release their full flavors.
Add the chicken pieces to the pot and cook until browned on all sides, which should take about 5-6 minutes.
Add the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir well to combine, and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the pumpkin is tender.
Taste and adjust seasoning as necessary. Add more salt, pepper, or chili flakes if you like it spicier.
Serve the curry over cooked rice and garnish with freshly chopped cilantro.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Variations
Vegetarian Option: Replace the chicken with tofu or more vegetables, such as sweet potatoes, carrots, or bell peppers, for a vegetarian version of this dish.
Spicy: If you prefer more heat, increase the chili flakes or add fresh chopped red chilies along with the garlic and ginger.
Pumpkin Alternatives: If you’re not a fan of pumpkin, try using butternut squash or sweet potatoes as alternatives. Both will provide a similar sweetness and texture.
Storage/Reheating
Storage: This curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it sits!
Reheating: To reheat, simply warm it up in a pot over medium heat until hot. You may need to add a splash of water or chicken broth to adjust the consistency, as it can thicken upon cooling.
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FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs would work wonderfully in this recipe! They are more flavorful and will add an extra layer of richness to the curry.
Is this curry very spicy?
The curry has a mild to medium level of spice due to the red curry paste and optional chili flakes. If you prefer a milder dish, you can reduce the amount of curry paste or omit the chili flakes.
Can I freeze this curry?
Yes, this curry freezes well! Simply let it cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Reheat it on the stove over low heat until fully heated through.
Can I use a different type of curry paste?
You can experiment with green or yellow curry paste for a different flavor profile. Green curry paste will give the dish a fresh, herby taste, while yellow curry paste will add a more mellow, turmeric-forward flavor.
How do I make this dish spicier?
To increase the spice level, add more chili flakes, fresh sliced chilies, or a dash of chili paste. You can also try adding a bit of sriracha for an extra kick.
Conclusion
This Chicken and Pumpkin Thai Curry is one of my go-to dishes when I want something comforting, flavorful, and easy to prepare. The combination of chicken, pumpkin, coconut milk, and curry paste creates a rich and satisfying meal that’s perfect for any occasion. Whether you’re looking for a hearty weeknight dinner or a dish to impress friends and family, this curry delivers every time. Enjoy.
📖 Recipe:
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Chicken and Pumpkin Thai Curry
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken and Pumpkin Thai Curry is the ultimate comfort food, combining tender chicken, creamy coconut milk, and the natural sweetness of pumpkin with a perfect balance of spices. It’s a heartwarming dish that’s easy to make and bursting with flavor, perfect for cozy nights or when you’re craving something comforting with a little kick.
Ingredients
1 lb (450g) boneless chicken breast, cut into bite-sized pieces
2 tablespoons red curry paste
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small pumpkin, peeled and cubed (about 3 cups)
1 can (14 oz) coconut milk
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon turmeric
1/4 teaspoon chili flakes (optional, for spice)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, to serve
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
- Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to release their full flavors.
- Add the chicken pieces to the pot and cook until browned on all sides, which should take about 5-6 minutes.
- Add the cubed pumpkin, coconut milk, chicken broth, soy sauce, brown sugar, turmeric, chili flakes (if using), salt, and pepper. Stir well to combine, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the pumpkin is tender.
- Taste and adjust seasoning as necessary. Add more salt, pepper, or chili flakes if you like it spicier.
- Serve the curry over cooked rice and garnish with freshly chopped cilantro.
Notes
Vegetarian Option: Replace the chicken with tofu or more vegetables, such as sweet potatoes, carrots, or bell peppers, for a vegetarian version of this dish.
Spicy: If you prefer more heat, increase the chili flakes or add fresh chopped red chilies along with the garlic and ginger.
Pumpkin Alternatives: If you’re not a fan of pumpkin, try using butternut squash or sweet potatoes as alternatives. Both will provide a similar sweetness and texture.
Storage: This curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it sits!
Reheating: To reheat, simply warm it up in a pot over medium heat until hot. You may need to add a splash of water or chicken broth to adjust the consistency, as it can thicken upon cooling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
