Delicious Chicken Pumpkin Thai Curry: 15 Min Prep

Oh, fall! It’s my absolute favorite time of year, and you know what that means? It’s time for my Chicken and Pumpkin Thai Curry! This recipe is like a warm hug in a bowl, and honestly, it’s become a staple in my kitchen when those crisp autumn days roll around. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything here is made with heart and flavor, and this curry is no exception. It’s got that perfect blend of tender chicken, sweet pumpkin, and that fragrant Thai spice that just sings of the season. Forget fussy dinners; this one’s all about simple comfort and deliciousness!

Why You’ll Love This Chicken and Pumpkin Thai Curry

This Chicken and Pumpkin Thai Curry is an absolute winner for so many reasons. It’s the kind of dish that makes you feel all cozy inside, perfect for when the leaves start to turn. Plus, it’s ridiculously easy to whip up, meaning you get all that amazing flavor without spending hours in the kitchen. Seriously, if you’re looking for a weeknight win that tastes like a gourmet meal, you’ve found it!

Quick and Easy Preparation

You won’t believe how fast this comes together! With just 15 minutes of prep and 25 minutes of cooking, this Chicken and Pumpkin Thai Curry is totally doable even on your busiest weeknights. Dinner is served without the stress!

Rich and Creamy Flavor Profile

Oh, the flavor! The sweet pumpkin melts into the creamy coconut milk, perfectly complementing the savory chicken. It’s a dreamy combination that’s both comforting and exciting, with just the right amount of Thai spice to warm you up.

Gathering Your Ingredients for Chicken and Pumpkin Thai Curry

Alright, let’s get down to business! To make this glorious Chicken and Pumpkin Thai Curry, you’ll need a few key players. Don’t worry, it’s all pretty straightforward. You’ll want about a pound of chicken breast, cut into nice, bite-sized pieces so it cooks evenly. For that lovely sweetness and texture, grab about 2 cups of fresh pumpkin, cubed up. Make sure it’s peeled, of course! And the heart of our curry? A can of creamy full-fat coconut milk – don’t skimp on the fat here, it makes all the difference! You’ll also need some red curry paste for that signature Thai kick, a yellow onion sliced thin, a couple of garlic cloves minced up nice and fine, a splash of fish sauce for that umami depth, and a touch of brown sugar to balance everything out. Oh, and a little vegetable oil for sautéing, plus some fresh basil and lime for a pop of freshness at the end. Easy peasy!

Ingredient Table

Ingredient	Quantity	Preparation
Chicken Breast	1 lb	Cut into bite-sized pieces
Pumpkin	2 cups	Peeled and cubed
Coconut Milk	1 can (13.5 oz)	Full-fat
Red Curry Paste	2 tablespoons
Onion	1	Sliced
Garlic	2 cloves	Minced
Fish Sauce	1 tablespoon
Brown Sugar	1 tablespoon
Vegetable Oil	1 tablespoon
Fresh Basil	For garnish
Lime Wedges	For garnish
Jasmine Rice	For serving	Cooked

Crafting Your Delicious Chicken and Pumpkin Thai Curry

Okay, now for the fun part – making this amazing Chicken and Pumpkin Thai Curry! Don’t you worry, it’s way simpler than it sounds. First things first, grab a nice big pan or a Dutch oven and get it heating over medium heat. Drizzle in your tablespoon of vegetable oil. Once it’s shimmering just a bit, toss in your sliced onion and minced garlic. Let those get happy in the pan for a few minutes until they’re nice and soft and smell absolutely divine. You don’t want them to brown too much, just soften up.

Next up, that gorgeous red curry paste! Add your two tablespoons to the pan with the onions and garlic. Stir it around and let it cook for about a minute. This step is super important because it really wakes up all those fragrant spices in the paste. It’ll smell incredible, trust me! Now, it’s chicken time. Add your bite-sized chicken pieces and give them a good stir, browning them on all sides. You don’t need to cook them all the way through just yet; we’re just getting a nice sear on them.

Here comes the star of the show: the pumpkin! Toss in your cubed pumpkin. Now, pour in that can of creamy coconut milk. Add your tablespoon of fish sauce and your tablespoon of brown sugar. Give it all a really good stir to make sure everything is well combined and that the curry paste is nicely incorporated. Bring the whole glorious concoction to a gentle simmer. Once it’s bubbling softly, reduce the heat a little, cover the pan, and let it do its thing for about 15 to 20 minutes. You want to make sure the chicken is cooked all the way through and the pumpkin is fork-tender. Give it a stir every now and then to make sure nothing sticks to the bottom. That’s it! Your delicious curry is ready to go!

Instruction Table

Step	Instructions
1	Heat vegetable oil in a large pan over medium heat. Add sliced onion and minced garlic; sauté until softened (about 3-4 minutes).
2	Add red curry paste and cook, stirring, for 1 minute until fragrant.
3	Add chicken pieces and cook until browned on all sides.
4	Stir in cubed pumpkin, coconut milk, fish sauce, and brown sugar. Bring to a simmer.
5	Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and pumpkin is tender. Stir occasionally.
6	Serve hot over cooked jasmine rice, garnished with fresh basil and lime wedges.

Perfecting Your Chicken and Pumpkin Thai Curry: Expert Tips

Making the best Chicken and Pumpkin Thai Curry is all about a few little tricks I’ve picked up over the years. It’s not complicated, but a few smart choices can really elevate the dish. Think of it as adding your own personal touch to this already amazing recipe. My goal is always to get that perfect balance of creamy, sweet, savory, and just the right amount of heat!

Choosing the Right Pumpkin

For the best texture and sweetness in your curry, I really love using sugar pumpkins or kabocha squash. They’re naturally a bit sweeter and their flesh gets wonderfully tender without turning mushy. Just make sure to peel it and cut it into nice, even cubes so it cooks up perfectly alongside the chicken.

Adjusting the Spice Level

This curry has a lovely warmth, but you can totally tweak the spice level to your liking. If you like it extra fiery, just stir in another tablespoon or two of red curry paste when you add it in step 2. Feeling a bit more sensitive to heat? Start with just one tablespoon of curry paste, taste it after it simmers, and add more if you think it needs it. You’re in control!

Serving Your Chicken and Pumpkin Thai Curry

Now that you’ve made this glorious Chicken and Pumpkin Thai Curry, it’s time to plate it up and enjoy! The best way to serve it is piping hot over a bed of fluffy jasmine rice. The rice soaks up all that incredible, creamy curry sauce beautifully. Don’t forget those finishing touches! A generous sprinkle of fresh basil leaves adds a wonderful aroma and a pop of green. And a squeeze of fresh lime juice right before you dig in? Oh my goodness, it just brightens everything up and cuts through the richness perfectly. It really makes all the flavors sing! For more delicious dinner ideas, check out these dinner recipes.

Storing and Reheating Your Chicken and Pumpkin Thai Curry

Got some delicious Chicken and Pumpkin Thai Curry leftover? Lucky you! It actually tastes even better the next day, which is a win-win. To keep it fresh, let the curry cool down a bit, then pop it into an airtight container. You can keep it in the fridge for about 3 to 4 days. When you’re ready to enjoy it again, the best way to reheat is on the stovetop over low heat, stirring occasionally until it’s warmed through. You can also pop it in the microwave, just stir it halfway through to make sure it heats evenly. Easy peasy!

Storage and Reheating Table

Storage Duration	Reheating Method
3-4 days in the refrigerator	Stovetop (low heat, stirring) or Microwave (stir halfway)

Frequently Asked Questions About Chicken and Pumpkin Thai Curry

Got questions about this amazing Chicken and Pumpkin Thai Curry? I’ve got answers! It’s one of those recipes that just seems to spark curiosity, and I love helping you make it absolutely perfect. Here are some things people often ask me.

Can I use a different type of squash for this Chicken and Pumpkin Thai Curry?

Absolutely! While I adore pumpkin for its sweet, earthy flavor, butternut squash is a fantastic substitute. It has a similar texture and sweetness that works beautifully in this curry. Just make sure to peel it and cube it up the same way you would the pumpkin.

How can I make this Chicken and Pumpkin Thai Curry vegetarian or vegan?

Making this curry meat-free is super simple! Just swap out the chicken for extra pumpkin, or add in some firm tofu or chickpeas. For a vegan version, ensure your red curry paste is vegan (some contain shrimp paste) and use maple syrup or agave nectar instead of brown sugar. Easy peasy!

What is the best way to store leftover Chicken and Pumpkin Thai Curry?

Leftovers are the best! Just let your curry cool down completely, then store it in an airtight container in the refrigerator. It’ll keep well for about 3 to 4 days, and honestly, the flavors often meld together even more, making it even tastier the next day!

Understanding the Nutrition of Chicken and Pumpkin Thai Curry

Here’s a little peek at the nutritional side of this wonderfully comforting Chicken and Pumpkin Thai Curry. These are just estimates, of course, because every kitchen is a little different! But it gives you a good idea of what you’re getting with each delicious, hearty bowl. It’s a pretty balanced meal, packed with protein and good stuff! For more information on nutrition, you can consult resources like the USDA’s Food and Nutrition Information Center.

Nutritional Information Table

Serving Size	Calories	Sugar	Sodium	Fat	Saturated Fat	Unsaturated Fat	Trans Fat	Carbohydrates	Fiber	Protein	Cholesterol
1 serving (curry only)	450	15g	700mg	25g	18g	7g	0g	25g	4g	30g	80mg

Print