Pumpkin Thai Chicken Curry

Why You’ll Love this Thai Chicken Curry with Pumpkin Recipe

A quick and incredibly tasty dinner that the whole family will enjoy. It’s a dish that combines chicken with a flavorful Thai curry sauce, along with chunks of pumpkin cooked in coconut milk. Serve with rice and garnish with fresh cilantro, and you’re all set!

• The pumpkin adds a special touch to this curry, making it even more delicious and likely to make you want seconds.
• This curry is creamy and very easy to make. It’s not only versatile, but it’s also a great option if you want to include more vegetables or skip the chicken. Plus, you can use either leftover pumpkin or chopped store-bought pumpkin, which makes it perfect for a busy weeknight.
• Every bite is packed with delightful flavors, and it’s not too spicy, making it suitable for kids and adults who prefer milder dishes. It’s also gluten-free, dairy-free and ideal for meal prep.

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

What to serve with Thai chicken curry?

You can pair pumpkin Thai chicken curry with various delicious options:

• Freshly steamed white rice, fragrant jasmine rice or cauliflower rice.
• Rice noodles or zucchini noodles.
• Warm flatbread.
• Chopped roasted nuts like cashews or peanuts, for added crunch and flavor.
• Lime wedges to squeeze over the top, giving your dish a zesty kick.
• Freshly chopped cilantro or Thai basil leaves for a burst of freshness and aroma.

Ingredients to Make Pumpkin Thai Chicken Curry

• Pumpkin: I recommend using vibrant Hokkaido pumpkin, which is super soft and doesn’t need peeling. However, you can also use Kabocha squash, butternut squash, sweet potato or acorn squash. If you’re in a hurry, you can use pre-chopped store-bought pumpkin or canned pumpkin purée.
• Chicken Fillets: You can use whole chicken fillets or cut them into bite-sized pieces. Alternatively, you can substitute for boneless/skinless chicken thighs.
• Thai Red Curry Paste: Opt for a high-quality brand. You can start by adding 1 tablespoon and adjust to your liking before adding the chicken.
• Chicken Broth: This forms the base of our sauce, but you can also use vegetable broth.
• Seasoning: A mix of salt, black pepper, garlic powder, brown sugar and turmeric. Using all these seasonings ensures a well-balanced flavor.
• Coconut Milk: Use full-fat unsweetened coconut milk for the best result.
• Fish Sauce: This ingredient adds saltiness and complexity, enhancing the overall flavor of the curry. It’s a key component in many Thai curry recipes. If needed, you can replace it with soy sauce or tamari.
• Garlic and Ginger: These aromatics are crucial for an excellent flavor, and it’s best to use freshly grated garlic and ginger.
• Lemon: A touch of fresh lemon juice brings the flavors to life. If you prefer, you can substitute it with lime juice.

Helpful tips

• Add Extra Veggies: Feel free to include a variety of vegetables like broccoli, bell peppers, zucchini, carrots, cauliflower, spinach, snow peas or green beans. You can adapt the recipe based on what’s in your fridge or pantry.
• Making It Vegetarian: To turn this Thai pumpkin curry into a vegetarian delight, skip the fish sauce and replace it with soy sauce, tamari or coconut aminos. Instead of chicken, consider using chickpeas, tofu or mushrooms.
• Alternative Proteins: Instead of chicken, you can try to make this curry with salmon or shrimp for a seafood twist.
• Explore More Thai-Inspired Recipes: If you enjoy the flavors of Thai cuisine or want to try something different, explore my other Thai-inspired recipes to expand your culinary repertoire.
• Delicious Side Options: Consider serving your curry with a refreshing cucumber salad or a mango salad to complement the flavors and textures.

Storage

• Fridge: If you have leftovers, store them in an airtight container in the refrigerator. Thai pumpkin curry can be refrigerated for up to 3 days.
• Reheating: When you’re ready to enjoy your leftovers, reheat the curry in a microwave or on the stovetop.
• Freezer: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.