This Thai-inspired Pumpkin Curry Recipe is easy to make and tastes just like take-out! Loaded with lots of veggies, chicken, coconut milk, and pumpkin puree, this is the perfect meal to make for chilly and busy nights.
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Why I Love This Recipe
This Pumpkin Curry Recipe is a Thai-inspired version, like my Thai Red Curry Noodle Soup, that has lots of fresh vegetables and chicken covered in a creamy and slightly spicy sauce. The sauce gets its flavor and spice from coconut milk, pumpkin puree, and Thai red curry.
This recipe is on repeat for my household since it's easy to make, healthy, warming, and delicious just like my Udon Noodle Stir Fry. What more do you need? This is also a great recipe to make when you have leftover rice!
Key Ingredients For This Recipe
- Fresh Vegetables: My recipe has onions, carrots, and broccoli in it to add freshness and nutrients. If you have a favorite vegetable you want to add, feel free to make substitutions.
- Red Thai Curry Paste: I find that red curry paste adds a blend of flavors and just the right amount of heat. You can also experiment with other flavors/colors of curry if desired.
- Pumpkin Puree: Provides a creamy, velvety texture and imparts a subtly sweet flavor to the curry. You can use fresh or canned, just make sure it's not pumpkin pie puree!
- Coconut milk (full-fat): Adds richness and creaminess to the curry. Full fat is recommended, however, you can use low fat if desired, just know the curry will be a little less creamy.
- Fish Sauce: Adds a savory umami flavor and depth to the dish, enhancing its overall taste. Fish sauce is more authentic, but if you don't have it, soy sauce will work as well.
- Jasmine Rice (prepared sticky): Serves as a fragrant and soft base for the curry, providing carbohydrates for a satisfying meal. You can also use white rice or brown rice.
*See the recipe card for the complete list of ingredients and quantities.
How to Make Pumpkin Curry
- Prep all ingredients before cooking. Heat a large pot or skillet over medium-high.
- Cook chicken in oil, then set aside.
- Add onion, carrots, and broccoli stems; cook 2–3 minutes. Stir in red curry paste, garlic, ginger, and salt, and cook for 2 minutes.
- Add pumpkin puree and coconut milk; bring to a boil, and simmer for 8 minutes.
- Add 1–2 cups broth for desired thickness and the cooked chicken and broccoli florets. Continue cooking for 3 more minutes. Remove from heat and stir in lime juice and fish sauce.
How to Serve Pumpkin Curry
Pumpkin curry is delicious when served over sticky rice. I make my Instant Pot Jasmine Rice recipe while the curry is cooking and the timing is perfect. This method takes about 20 minutes in an electric pressure cooker and comes out perfect every time.
How to Garnish This Dish
This Thai Pumpkin Curry is so good, it doesn't necessarily have to have a garnish. However, for a nice burst of freshness, you can add a few fresh cilantro leaves and a lime wedge on the side for garnish.
Expert Tips for Making Pumpkin Curry
- Preparing all of your ingredients ahead of time will make the cooking process much easier and smoother. The actual cooking process goes pretty fast so you want everything to be ready to go before you start.
- The stems of the broccoli make a great addition to this dish. Just make sure you peel the stems first and then slice them into thin disks. Less waste and more healthy veggies for you!
- When you add the red Thai curry paste to the pan, the fumes can be spicy so be careful not to get too close (trust me on this one).
- A tip for ginger: I always have frozen ginger root in my freezer. When a recipe calls for ginger, I grate the frozen ginger. It's so much easier than trying to mince ginger into small pieces and you don't even need to peel it if you don't want to!
- If you want a spicier curry, you can add more red Thai curry paste to the mixture while cooking.
- The curry sauce will thicken as it cools. This is where the broth will come in handy. I personally like my pumpkin curry on the thicker side and don't add as much broth. If you have leftovers, you will want to add broth or water to the cold curry before re-heating because it does thicken up quite a bit in the fridge.
Recipe FAQs
Store any leftover pumpkin curry in a covered container in the fridge for 2-3 days. Make sure the curry cools down completely before placing it in the fridge to avoid condensation buildup.
The level of spiciness depends on your personal preference. The spice in this recipe comes from the curry paste so this version is mild spicy. If you prefer more spice, add more curry paste, red chile paste, or fresh chopped chiles like jalapenos or Thai peppers.
If your pumpkin curry turns out too watery, you can simmer it uncovered for a bit longer to let some of the liquid evaporate and thicken. If you still think it's too thin, make a slurry of cornstarch (about 1 tablespoon) and water and add it to the curry.
More Asian-Inspired Recipes to Check Out
If you get a chance to make this Pumpkin Curry Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Pumpkin Curry Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 8-10 ounces boneless skinless chicken breasts, cut into bite-sized pieces (about 2 breasts)
- 1 medium yellow or white onion, sliced into crescents
- ½ cup carrot sticks (about 2-3 carrots)
- 1 head broccoli, cut into florets (can peel and slice broccoli stems as well)
- 3-4 cloves garlic, minced
- 1 tablespoon minced or grated ginger
- 2 tablespoons red Thai curry paste (for spicier sauce add 2 additional tablespoons)
- ½ teaspoon kosher salt
- 1 15 ounce can pumpkin puree
- 1 13.5 ounce can coconut milk (full-fat will give you the best results)
- 1-2 cups chicken or vegetable broth
- ½ lime, juiced (about 2 tablespoons)
- 1 tablespoon fish sauce or soy sauce
- 4 cups cooked jasmine rice, prepared sticky
- fresh cilantro for garnish (optional)
- lime wedges for garnish (optional)
Instructions
- Prepare all of the ingredients first so they are ready to go. Cut up the chicken into bite-sized pieces. Slice the onion into crescents. Peel and cut up the carrots into sticks about 2" long. Cut up the head of broccoli into florets. If you want to use the stems, peel the outside first and then slice them into thin disks. Mince the garlic and mince or grate the ginger (see notes). Lastly, juice half of a lime and use the other half for garnish.
- Heat a large pot or skillet over medium-high heat. Add the olive oil and chicken pieces and cook the chicken all the way through until there is no pink left. Remove the chicken from the pan into a bowl and set it aside.
- Add the prepared onion, carrots, and broccoli stems (if using) to the pan and stir into the remaining oil. Cook for 2-3 minutes.
- Add the red curry paste, garlic, ginger, and salt to the pan and stir to combine. The fumes can be spicy from the curry so don't get too close. Continue stirring and cooking for 2 more minutes.
- Pour in the pumpkin puree and coconut milk and bring the mixture to a boil. Lower the heat and simmer for 8 minutes. Add 1-2 cups of broth depending on how thick or thin you would like your curry to be.
- Place the cooked chicken and the broccoli florets in the pan and stir everything to combine. Allow the curry to cook for 3 more minutes and then remove it from the heat. Stir in the lime juice and fish sauce (or soy sauce).
- Serve over sticky rice. Garnish with fresh cilantro and lime wedges if desired and enjoy!
Notes
- Preparing all of your ingredients ahead of time will make the cooking process much easier and smoother. The actual cooking process goes pretty fast so you want everything to be ready to go before you start.
- The stems of the broccoli make a great addition to this dish. Just make sure you peel the stems first and then slice them into thin disks. Less waste and more healthy veggies for you!
- When you add the red Thai curry paste to the pan, the fumes can be spicy so be careful not to get too close (trust me on this one).
- A tip for ginger: I always have frozen ginger root in my freezer. When a recipe calls for ginger, I grate the frozen ginger. It's so much easier than trying to mince ginger into small pieces and you don't even need to peel it if you don't want to!
- If you want a spicier curry, you can add more red Thai curry paste to the mixture while cooking.
- The curry sauce will thicken as it cools. This is where the broth will come in handy. I personally like my pumpkin curry on the thicker side and don't add as much broth. If you have leftovers, you will want to add broth or water to the cold curry before re-heating because it does thicken up quite a bit in the fridge.
- Store any leftover curry in a covered container in the fridge for 2-3 days.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Tatiana says
It was delicious and the curry is so flavorful . Yummy
Emily says
Oh good, I'm glad you liked it. Thanks, Tatiana!
Jules says
I am 100% intrigued about pumpkin in this it sounds SO good!
Emily says
You will 100% love this curry! 😂
Cindy Mom the Lunch Lady says
What a flavour packed recipe! I think I will add this to my menu rotation at work, in the new year!
Emily says
That would be amazing!! It's so delicious and filling, it would be perfect for the rotation.
Makhaya says
This recipe was a huge hit at our house. Thanks for sharing!
Emily says
Yay! So glad to hear it and thanks for trying the recipe!
Susan says
The flavor of this pumpkin curry really is perfect. At LEAST as good as takeout!
Emily says
LOL, good to know. As long as it satisfies as much as takeout I call that a win!