Thai Pumpkin Curry Chicken – A Cozy Fall Dinner with Thai Flavors

Byarlo Jack
Thai Pumpkin Curry Chicken – A Cozy Fall Dinner with Thai Flavors

When the weather turns crisp and cozy meals are all you crave, this Thai Pumpkin Curry Chicken is the ultimate comfort food. Creamy coconut milk, tender chicken, and fragrant Thai spices pair perfectly with sweet pumpkin, creating a dish that’s both warming and flavorful. It’s quick enough for a weeknight yet impressive enough to serve at a dinner gathering.

Why You’ll Love This Recipe

Thai Pumpkin Curry Chicken is the perfect blend of savory, sweet, and spicy. The pumpkin adds a subtle earthiness that balances beautifully with the creamy curry sauce. It’s wholesome, colorful, and naturally gluten-free, making it a family-friendly dish you’ll want to make all season long.

Ingredients

  • 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
  • 2 cups pumpkin, peeled and cubed (or butternut squash)
  • 1 red bell pepper, sliced
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tbsp soy sauce or fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp olive oil or coconut oil
  • Fresh basil or cilantro for garnish
  • Cooked jasmine rice for serving

Instructions

  1. Cook the Chicken: Heat oil in a large pan over medium heat. Add chicken pieces and sear until golden, about 4–5 minutes. Remove and set aside.
  2. Sauté Aromatics: In the same pan, add onion, garlic, and ginger. Cook until fragrant.
  3. Add Curry Paste: Stir in the red curry paste and cook for 1–2 minutes to release flavor.
  4. Build the Sauce: Pour in coconut milk, chicken broth, soy sauce, and brown sugar. Stir well.
  5. Add Veggies & Pumpkin: Return chicken to the pan along with pumpkin cubes and red pepper. Simmer for 15–20 minutes until pumpkin is tender and chicken is cooked through.
  6. Serve & Garnish: Garnish with fresh basil or cilantro and serve hot over jasmine rice.

Time Taken

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving – 4 servings)

  • Calories: 390
  • Protein: 28g
  • Fat: 21g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Sugar: 7g
  • Sodium: 640mg

Serving Suggestions

This Thai curry is best served over fluffy jasmine rice to soak up the creamy sauce. You can also pair it with rice noodles for a lighter option or serve with naan bread for dipping. For extra greens, add a side of steamed broccoli or snap peas.

Chef’s Tips

  • If you like more heat, add sliced Thai chilies or a pinch of chili flakes.
  • Use canned pumpkin purée instead of fresh pumpkin for a quicker version (add it directly to the sauce).
  • Make it vegetarian by swapping chicken for chickpeas or tofu.

Conclusion

This Thai Pumpkin Curry Chicken is a cozy, flavorful dinner that’s perfect for fall and winter nights. With its creamy coconut curry base, tender chicken, and seasonal pumpkin, it’s a dish that brings comfort to the table while keeping things vibrant and exciting. Try it once, and it just might become your go-to autumn dinner!

FAQs

Yes, you can. Add canned pumpkin purée directly into the sauce instead of cubed pumpkin. It will create a creamier curry but won’t have the same chunky texture.

Both chicken breast and thighs work well. Thighs are juicier and more forgiving, while breasts cook faster and stay lean.

Absolutely! Replace chicken with tofu, chickpeas, or mixed vegetables. Use soy sauce instead of fish sauce to keep it vegan.

The heat level depends on the curry paste you use. Red curry paste is mildly spicy, but you can increase or decrease the spice by adjusting the amount or adding extra chilies.

Yes. Store cooled curry in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.