I keep a giant pot of this Pumpkin Thai Chicken Curry in the fridge because it’s the Pumpkin Easy Recipes answer for creamy, veggie-packed weeknight dinners that are dairy free and paleo.
I’m obsessed with this Pumpkin Thai Chicken Curry because it hits that sweet-savory spot I chase every fall. I love the way the 1 can (15 oz) pumpkin puree, not pumpkin pie filling blends into the sauce, and how the 1 can (13.5 to 14 oz) full fat coconut milk makes it crazy creamy without dairy.
It’s simple pantry magic, loaded with veggies and chicken, and it keeps all week for easy lunches. I call it my go-to for Fall Food Gluten Free nights and legit Pumpkin Easy Recipes cravings.
Hearty, bright, and satisfying. I eat it all the time.
Ingredients
- Chicken thighs: Hearty protein, stays juicy and satisfying.
- Oil: Adds sizzle and a touch of richness.
- Onion: Sweet base, softens into cozy flavor.
- Garlic: Punchy aroma, more is totally fine.
- Ginger: Bright zing and gentle warmth.
- Red curry paste: Spicy backbone, tweak to your heat level.
- Pumpkin puree: Creamy, earthy, gives body and color.
- Coconut milk: Silky creaminess that mellows the spice.
- Chicken broth: Thins sauce, adds savory depth.
- Fish sauce: Salty umami kick, don’t skip it.
- Brown sugar: Basically soft sweetness to balance heat.
- Lime juice: Bright acidity that wakes the dish.
- Red bell pepper: Crunchy color and fresh bite.
- Carrots: Sweet chew and nice texture.
- Green beans: Fresh snap, keeps things lively.
- Salt and pepper: Seasoning basics, taste as you go.
- Cilantro: Fresh herbal pop, toss on at the end.
- Thai basil: Anisey brightness, optional but lovely.
- Nuts: Toasted peanuts or cashews add crunchy contrast.
- Rice: Jasmine soaks sauce, cauliflower rice’s a lighter swap.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 1 tablespoon coconut oil or neutral oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced (or more if you like)
- 1 tablespoon fresh ginger, grated
- 2 to 3 tablespoons red curry paste, adjust to taste
- 1 can (15 oz) pumpkin puree, not pumpkin pie filling
- 1 can (13.5 to 14 oz) full fat coconut milk
- 1 cup low sodium chicken broth or water
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar or palm sugar, optional but nice
- 2 tablespoons lime juice, plus wedges for serving
- 1 large red bell pepper, sliced
- 2 medium carrots, sliced on the diagonal
- 1 cup green beans or snap peas, trimmed
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1/4 cup fresh Thai basil or regular basil, torn (optional)
- Toasted peanuts or cashews for topping, optional
- Cooked jasmine rice or cauliflower rice for serving, optional
How to Make this
1. Heat the oil in a large skillet or Dutch oven over medium high heat, season the chicken thighs with salt and pepper and brown them in batches until just golden, about 3 minutes per side; remove to a plate and set aside.
2. Lower heat to medium, add the sliced onion and cook until soft and slightly caramelized, about 6 minutes; stir in the garlic and grated ginger and cook 30 seconds until fragrant.
3. Stir in the red curry paste and cook 1 minute to bloom the spices, scraping any browned bits from the pan; add the pumpkin puree, coconut milk and chicken broth (or water) and whisk until smooth.
4. Return the browned chicken to the pot, add fish sauce, brown sugar if using, and bring to a gentle simmer; cover and cook 10 minutes.
5. Add the sliced red bell pepper, carrots and green beans (or snap peas), stir, cover and simmer until the veggies are tender and chicken is cooked through, about 8 more minutes.
6. Taste and adjust seasoning with more fish sauce for salt, more curry paste for heat, or a pinch more sugar if it tastes flat; finish with the 2 tablespoons lime juice to brighten everything.
7. If you want the curry extra creamy, remove half the sauce, blend it smooth and stir it back in, or just whisk vigorously in the pot until silky; add chopped cilantro and torn basil and warm through.
8. Serve over jasmine rice or cauliflower rice, sprinkle with toasted peanuts or cashews and extra cilantro, and offer lime wedges on the side.
9. Leftovers keep great in the fridge for 4 days and actually taste better the next day; reheat gently so the coconut milk doesn’t split.
10. Quick tips: use full fat coconut milk for richness, dont overcook the chicken or it will get tough, and start with 2 tablespoons curry paste then add more if you want it hotter.
Equipment Needed
1. Large heavy skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs (for browning the chicken)
6. Measuring cups and spoons
7. Whisk
8. Immersion blender or countertop blender (for making sauce silky)
9. Medium pot or rice cooker for jasmine rice
FAQ
Pumpkin Thai Chicken Curry Recipe Substitutions and Variations
- Chicken thighs: use boneless skinless chicken breasts if you want leaner meat, or cubed firm tofu for a vegetarian option. Ground chicken also works in a pinch, just brown it first and watch the texture.
- Coconut oil: swap with neutral oil like canola or vegetable oil, or use avocado oil. If you like a richer flavor, a little melted butter or ghee is fine too.
- Pumpkin puree: canned butternut squash or sweet potato puree are good stand-ins, or use mashed roasted pumpkin if you have fresh on hand (just drain excess water).
- Fish sauce: replace with soy sauce or tamari for a vegetarian friendly choice, or use 1 tablespoon Worcestershire plus a splash of soy for depth. Taste and add a pinch of salt cause it’s less salty than fish sauce.
Pro Tips
1. Sear the chicken in batches so it browns instead of steams, otherwise you get a gray, soggy mess; let it rest a few minutes after browning so the juices settle before you return it to the sauce.
2. Bloom the curry paste in the oil with the onion for at least a minute, you’ll wake up the spices more that way, add salt and fish sauce slowly and taste as you go because those two can hide heat and sweetness.
3. If the sauce feels thin or a bit muted, blend about half of it smooth and stir it back in or whisk hard, that makes it silkier and concentrates the flavor without adding more coconut milk.
4. Brightness at the end is everything, so squeeze in the lime juice just before serving and add fresh herbs, and don’t forget to toast the nuts quick in a dry pan for crunch, they take the whole thing up a notch.
Pumpkin Thai Chicken Curry Recipe
I keep a giant pot of this Pumpkin Thai Chicken Curry in the fridge because it's the Pumpkin Easy Recipes answer for creamy, veggie-packed weeknight dinners that are dairy free and paleo.
4
servings
681
kcal
Equipment: 1. Large heavy skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs (for browning the chicken)
6. Measuring cups and spoons
7. Whisk
8. Immersion blender or countertop blender (for making sauce silky)
9. Medium pot or rice cooker for jasmine rice
Ingredients
1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
1 tablespoon coconut oil or neutral oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced (or more if you like)
1 tablespoon fresh ginger, grated
2 to 3 tablespoons red curry paste, adjust to taste
1 can (15 oz) pumpkin puree, not pumpkin pie filling
1 can (13.5 to 14 oz) full fat coconut milk
1 cup low sodium chicken broth or water
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar, optional but nice
2 tablespoons lime juice, plus wedges for serving
1 large red bell pepper, sliced
2 medium carrots, sliced on the diagonal
1 cup green beans or snap peas, trimmed
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped, plus extra for garnish
1/4 cup fresh Thai basil or regular basil, torn (optional)
Toasted peanuts or cashews for topping, optional
Cooked jasmine rice or cauliflower rice for serving, optional
Directions
- Heat the oil in a large skillet or Dutch oven over medium high heat, season the chicken thighs with salt and pepper and brown them in batches until just golden, about 3 minutes per side; remove to a plate and set aside.
- Lower heat to medium, add the sliced onion and cook until soft and slightly caramelized, about 6 minutes; stir in the garlic and grated ginger and cook 30 seconds until fragrant.
- Stir in the red curry paste and cook 1 minute to bloom the spices, scraping any browned bits from the pan; add the pumpkin puree, coconut milk and chicken broth (or water) and whisk until smooth.
- Return the browned chicken to the pot, add fish sauce, brown sugar if using, and bring to a gentle simmer; cover and cook 10 minutes.
- Add the sliced red bell pepper, carrots and green beans (or snap peas), stir, cover and simmer until the veggies are tender and chicken is cooked through, about 8 more minutes.
- Taste and adjust seasoning with more fish sauce for salt, more curry paste for heat, or a pinch more sugar if it tastes flat; finish with the 2 tablespoons lime juice to brighten everything.
- If you want the curry extra creamy, remove half the sauce, blend it smooth and stir it back in, or just whisk vigorously in the pot until silky; add chopped cilantro and torn basil and warm through.
- Serve over jasmine rice or cauliflower rice, sprinkle with toasted peanuts or cashews and extra cilantro, and offer lime wedges on the side.
- Leftovers keep great in the fridge for 4 days and actually taste better the next day; reheat gently so the coconut milk doesn't split.
- Quick tips: use full fat coconut milk for richness, dont overcook the chicken or it will get tough, and start with 2 tablespoons curry paste then add more if you want it hotter.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 598g
- Total number of serves: 4
- Calories: 681kcal
- Fat: 44.6g
- Saturated Fat: 25.8g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 150mg
- Sodium: 985mg
- Potassium: 1096mg
- Carbohydrates: 22.2g
- Fiber: 5.9g
- Sugar: 8g
- Protein: 48.3g
- Vitamin A: 6800IU
- Vitamin C: 39mg
- Calcium: 75mg
- Iron: 2.8mg
