Creamy Thai Pumpkin Chicken Curry

There’s nothing more comforting on a chilly autumn evening than a steaming bowl of Thai Pumpkin Curry. This version combines tender chicken breast (optional), chunky seasonal squash, crisp vegetables, and fragrant aromatics simmered in a creamy coconut red curry sauce. Serve it on its own or over rice or quinoa for a warm, satisfying fall dinner.

Autumn is the perfect season for recipes that feel like a hug in a bowl. I often turn to soups and stews, but this Thai Pumpkin Curry has become a favorite for both fall and winter. Its inspiration came from a Thai restaurant meal that surprised me with the combination of pumpkin and curry — I loved it so much I had it twice while traveling. Since then I’ve adapted the dish to be easy enough for weeknights and flexible enough to use whatever vegetables are on hand.

Why you’ll love this recipe

• This easy pumpkin curry is loaded with tender pieces of chicken (or chickpeas for a vegan option), cubes of pumpkin or winter squash, and colorful vegetables in a rich coconut red curry broth.
• The sauce is creamy and aromatic thanks to coconut milk, ginger, turmeric and red curry paste, making it delicious served on its own or with coconut rice, quinoa, or naan.
• It’s highly adaptable: swap vegetables, omit the chicken for a vegan version, or add extra protein like chickpeas.
• Gluten-free and dairy-free by default, this curry also stores well for meal prep and freezes nicely.

Recipe ingredients

Ingredient notes

• Pumpkin / Squash. Kabocha squash is a top choice for this curry because of its sweet, starchy flesh and pleasant texture. It cooks to a creamy bite and its skin is edible, so there’s no need to peel. You can substitute butternut squash, Hubbard, or another winter squash — avoid using canned pumpkin puree here since it will make the curry too thick.
• Chicken. The chicken breast is optional. To make the curry vegan, leave it out and add a can of rinsed chickpeas or cubed tofu for protein.
• Vegetables. Onion and garlic form the flavor base, while carrots, red bell pepper and green beans add color and texture. Feel free to use your favorite seasonal vegetables.
• Coconut milk. Full-fat coconut milk gives the best richness and mouthfeel. Light coconut milk will work in a pinch but won’t be as creamy.
• Liquid. Water keeps the curry light, but you can substitute vegetable or chicken broth for extra depth.
• Spices. Ground turmeric adds warm flavor and color. Freshly grated ginger brightens the dish; I keep ginger in the freezer and grate it peel and all when needed.
• Red curry paste. This packs the dish with spice and Thai flavor; brands vary in heat so adjust the amount to taste.
• Finishes. A squeeze of lime and a handful of chopped cilantro at the end brighten the curry and balance the richness.

See the recipe card below for exact amounts and complete instructions.

How to make Thai curry with pumpkin

This recipe moves quickly once the vegetables are prepped. Plan about 10 minutes to chop ingredients and 30–35 minutes to cook. The vegetables can be prepped up to 1–2 days ahead to save time.

Pro tip: Measure and prepare all ingredients before you start cooking — once the curry comes together it cooks fast.

1. 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 cover loosely to keep warm.
2. Add the remaining 1 tablespoon olive oil to the pot. Sauté the chopped onion and carrots until softened, about 5 minutes.
3. Stir in the garlic, grated ginger and ground turmeric and cook for about 30 seconds until fragrant.
4. Add the cubed pumpkin (or squash), sliced red bell pepper and trimmed green beans. Sauté 1 minute to combine flavors.
5. Return the cooked chicken to the pot. Stir in the red curry paste, full-fat coconut milk and water (or broth). Mix well so the curry paste dissolves into the liquid.
6. Bring the curry to a gentle boil, then reduce heat to medium-low. Simmer for 10–15 minutes, or until the pumpkin is tender and the sauce has slightly thickened.
7. Remove from heat, stir in lime juice and chopped cilantro, and adjust salt and pepper to taste. Serve immediately over rice or quinoa, if desired.

Recipe FAQs

What kind of pumpkin should I use for pumpkin curry?

Kabocha squash is my preferred pumpkin for this curry: it’s sweet, slightly dry and holds its shape well. The skin is edible so no peeling is required. You can use butternut or another winter squash as an alternative, but those generally require peeling and may have a slightly different texture.

How long does pumpkin curry last in the fridge?

Stored in an airtight container, the curry will keep in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months — thaw overnight in the refrigerator and reheat gently on the stove.

Recipe notes

• Prep ahead: Chop the vegetables up to two days ahead to streamline weeknight cooking.
• Store fresh ginger in the freezer and grate it frozen for convenient, flavorful results.
• Swap vegetables or squash varieties according to availability and preference.
• To make this vegan, omit chicken and add rinsed chickpeas, extra tofu, or additional vegetables.
• Refrigerate leftovers in an airtight container for up to 5 days or freeze up to 3 months.

More savory pumpkin recipes you’ll love

• Pumpkin chili
• Pumpkin risotto with bacon
• Roasted pumpkin apple soup
• Simple roasted pumpkin

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.

Note: This recipe was originally posted in September 2019. Step-by-step photos and updated text have been added for clarity and readability.