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
- Chicken: I often use boneless, skinless chicken breasts because I always have them on hand. However, you can also use chicken thighs for even more depth of flavor.
- 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.
- Garlic and Ginger: I always recommend fresh garlic and ginger in my recipes, however, you can use jarred or paste in a pinch. Garlic powder and powdered ginger will not work in this recipe.
- 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.
How to Make Pumpkin Curry
Prepare all of the ingredients first so they are ready to go before cooking. Heat a large pot or skillet over medium-high heat.
Cook the chicken in the oil then remove it from the pan into a bowl and set it aside. Add the onion, carrots, and broccoli stems (if using) to the pan and stir into the remaining oil, and cook for 2-3 minutes.
Add the red curry paste, garlic, ginger, and salt to the pan and stir to combine. 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 and enjoy!
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
- Udon Noodle Stir Fry
- Easy Ramen Noodle Recipe
- Thai Red Curry Noodle Soup
- Sticky Beef, Broccoli, and Rice
- Crispy Baked Asian Chicken Wings
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.
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Jeri Walker says
I made this for my hubby and he LOVED it! I will definitely be making it again!
Emily says
Awesome! I'm so glad you both enjoyed it!
Andra says
A super delicious and healthy curry. it vanished in no time. 😀
Emily says
So glad to hear it!
Brianna says
Healthy, hearty and comforting. Such a great curry!
Emily says
Thanks, Brianna!😊
Oscar says
Looks delicious, can't wait to make this recipe.
Emily says
Thanks, Oscar! I hope you like it as much as I do.
Sharon says
The addition of pumpkin to this curry dish adds a little bit of sweetness. It's wonderful for a light dinner or lunch.
Emily says
I agree! I love the creaminess of the pumpkin and the coconut milk. Thanks for giving it a try!
Gina says
Made this for dinner the other night and we ate it all up. It was full of flavor and beyond delicious. I know it is something my husband and I will be craving again!
Emily says
That's so awesome to hear. Thanks, Gina!
Anjali says
We made this for dinner last night and it was totally delicious! It was hearty and satisfying - will definitely make it again soon!
Emily says
Yay! I think I could eat this every week. I'm so glad you liked it.
Raquel says
This was a delicious meal idea and we loved the pumpkin flavor!
Emily says
I'm so glad it was a good meal for you!
Colleen says
This curry is delicious. Thanks for the recipe!
Emily says
You are so welcome!
Nathan says
Pumpkin curry is so perfect for this cold weather. Really flavorful and hearty. I'll definitely be making this one again!
Emily says
Yes! Gotta love a warming meal on a cold night! Thanks for trying it.
Tara says
Oh yum! Such a wonderful and comforting weeknight meal! I absolutely love all those flavors.
Emily says
Thanks, Tara!
Gloria says
I love everything pumpkin and curry.
Emily says
Me too! Great minds think alike!😁
Sue says
I have all the ingredients I need for this so must give it a try! Oh and I love the tip about keeping ginger in the freezer - very useful!
Emily says
It always so nice when you have everything you need to make a new recipe. I hope you love it!