There’s nothing more comforting on a chilly fall night than a bowl of Thai Pumpkin Curry. Tender pieces of chicken, chunky vegetables and pumpkin simmer in a fragrant coconut red curry sauce. Serve it on its own or spoon it over rice or quinoa for a warming, easy weeknight dinner that’s also great for meal prep.
I make this pumpkin curry often in the cooler months because it’s cozy, satisfying and fast to prepare. The recipe was inspired by a dish I first tasted at a Thai restaurant, and since then I’ve adapted it so the flavors are easy to recreate at home. The pumpkin adds a sweet, earthy depth and a pleasant texture that pairs beautifully with the creamy coconut broth and warm spices.
Why you’ll love this recipe
- This simple pumpkin curry combines tender chicken, pumpkin and colorful vegetables in a creamy Thai red curry coconut broth.
- It’s rich and comforting but naturally gluten-free and dairy-free when made with coconut milk.
- The recipe is flexible: swap chicken for chickpeas to make it vegan, or change up the vegetables based on what you have on hand.
- It reheats well, making it ideal for meal prep and busy weeknights.
Recipe ingredients
Ingredient notes
- Pumpkin / Squash: Kabocha squash is ideal for its sweet flavor and firm texture; the skin is edible so peeling is optional. You can also use butternut or another winter squash. Avoid using pumpkin puree, which will make the curry too thick.
- Protein: Chicken breast works well, cut into bite-sized pieces. For a vegetarian or vegan version, omit the chicken and add rinsed, drained chickpeas for protein.
- Vegetables: Onion and garlic provide aromatics. Carrots, bell pepper and green beans add color and texture but can be swapped for your favorites.
- Coconut milk: Use full-fat coconut milk for a rich, silky sauce. Lower-fat alternatives will thin the texture and reduce richness.
- Broth or water: Water keeps the ingredient list simple, but chicken or vegetable broth will boost savory flavor.
- Spices and aromatics: Fresh ginger and turmeric give warmth and brightness. Red curry paste brings spice and depth—adjust the amount to taste.
- Finishing: Lime juice brightens the dish and chopped cilantro adds fresh color.
See the recipe card below for exact quantities and step-by-step instructions.
How to make Thai curry with pumpkin
This curry takes only a few minutes to prep and comes together quickly on the stovetop. For best results, chop and measure ingredients before you start cooking.
Pro tip: Prep vegetables up to a day in advance to save time on busy evenings.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until cooked through, about 5 minutes. Remove the chicken and keep warm.
- Add the remaining tablespoon of oil to the same pot. Sauté the onion and carrots until softened, about 5 minutes. Add the garlic, grated ginger and turmeric, cooking another 30 seconds until fragrant.
- Stir in the pumpkin cubes, red bell pepper and green beans and sauté for about 1 minute to combine flavors.
- Return the cooked chicken to the pot. Add the red curry paste, coconut milk and water (or broth). Stir to combine, bring to a gentle boil, then reduce heat and simmer 10–15 minutes until the pumpkin is tender and the sauce has thickened slightly.
- Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt and pepper as needed. Serve over rice or quinoa, if desired.
Recipe FAQs
I recommend kabocha squash for its sweet, starchy flesh and edible skin, which simplifies prep. You can also use butternut or another winter squash, though those usually need peeling.
Store pumpkin curry in an airtight container in the refrigerator for up to 4–5 days. You can also freeze it for up to three months; thaw overnight in the fridge before reheating gently on the stove.
Recipe notes
- Make ahead: Vegetables can be prepped a day or two ahead. This speeds up cooking and is convenient for weeknight dinners.
- Ginger storage: Store fresh ginger in the freezer and grate it directly from frozen for ease.
- Variations: Swap vegetables, use different squash varieties, or omit meat and add chickpeas to make it vegan.
- Storage: Refrigerate up to 5 days or freeze up to 3 months in airtight containers.
More savory pumpkin recipes you’ll love
- Pumpkin chili
- Pumpkin risotto with bacon
- Roasted pumpkin apple soup
- Roasted pumpkin
Thai Pumpkin Curry with Chicken — Recipe summary
- Servings: 6
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Ingredients (summary)
- Olive oil
- Boneless, skinless chicken breast, cut into pieces (optional)
- Onion, carrots, garlic, fresh grated ginger, turmeric
- Cubed kabocha or other winter squash, red bell pepper, green beans
- Thai red curry paste, full-fat coconut milk, water or broth
- Lime juice, chopped cilantro, cooked rice or quinoa to serve (optional)
Nutrition (per serving, approximate)
- Calories: 264 kcal
- Carbohydrates: 15 g
- Protein: 7 g
- Fat: 21 g
- Fiber: 4 g
Notes: Nutrition values are estimates provided for guidance only.
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made!
Copyright All recipes and images © Flavor the Moments.
Update note: This recipe was originally posted in September 2019. Step-by-step photos and improved text have been added for clarity.