Pumpkin Chicken Curry
Full of fall-inspired flavors, this Pumpkin Chicken Curry is exactly the kind of feel-good meal you’ll want to make again and again as the weather turns cooler. Made with yellow curry paste, lots of ginger and garlic, sweet pumpkin puree, and creamy coconut milk. The chicken is simmered in the sauce with butternut squash, red bell peppers, and topped with crunchy cashews.
When the weather starts to get cool, this Pumpkin Chicken Curry is such an easy weeknight win. It’s hearty and comforting, and I love serving it over fluffy jasmine rice so it soaks up all that delicious sauce. It’s one of those meals that makes the kitchen smell amazing and leaves everyone happy and full.
If you’re in the mood for more Thai-inspired flavors, try my Thai Red Curry Dumpling Soup, Boom Boom Shrimp Recipe, and Thai Chicken Noodle Salad.
Why You’ll Love This Pumpkin Curry
- Cozy and comforting- Warm, creamy, and perfect for cool fall evenings.
- Quick and easy- This curry comes together in a little over 30 minutes, making weeknight dinners simple.
- Flavorful sauce- Pumpkin puree, coconut milk, butternut squash, ginger, and garlic give this sauce so much flavor.
- Hearty and filling- Loaded with tender chicken, vegetables, and jasmine rice, it’s a complete meal that everyone will enjoy.
- Customizable- You can easily customize this curry to your liking. Swap the chicken for tofu or chickpeas for a vegetarian version, add extra vegetables like broccoli, mushrooms, or green beans, and adjust the spice level to suit your taste.
Recipe Ingredients and Substitutions
- Chicken- I use boneless, skinless chicken breasts, but chicken thighs work well too.
- Oil- A neutral oil like avocado, vegetable, or canola oil. Coconut oil is also a tasty alternative.
- Aromatics- Shallots, garlic, and fresh ginger get sautéed first and makes a rich, flavorful base for the curry.
- Pumpkin puree- Make sure to use 100% pumpkin puree, not pumpkin pie filling. They are sometimes right next to each other at the grocery store.
- Butternut squash- Adds a natural sweetness and creaminess to the curry.
- Curry paste- Red or yellow curry paste both work. Red has a bit more heat, while yellow curry is milder. If you like it spicy, use about 3 tablespoons; for a milder curry, start with 1 tablespoon and adjust to taste.
- Coconut milk- I like to use full fat coconut milk for it’s richness and creaminess, but light coconut milk works too. It also helps mellow out the heat from the curry paste.
- Chicken broth- Use low-sodium chicken broth. Vegetable broth works for a vegetarian version if you plan on omitting the chicken.
- Turmeric- Adds color and a subtle earthy flavor.
- Coconut sugar- Balances the spices. Maple syrup or brown sugar works as a substitute.
- Fish sauce- Adds a salty, umami flavor to the curry. You can find it at most Asian grocery markets.
- Herbs- Fresh cilantro and Thai-basil adds that classic Thai-flavor.
- Lime juice- A squeeze of fresh lime juice brightens the flavors and adds a fresh, tangy note that balances the richness of the coconut milk.
- Cashews- Toasted cashews give crunch and texture. Almonds or peanuts work as alternatives.
- Jasmine rice- Soaks up all that delicious sauce. Basmati, brown rice, or quinoa also work.
How To Make The Best Chicken Curry
STEP 1: Brown the butternut squash. Place a large skillet over medium-high heat. Add 2 tablespoons of oil. Then, spread the cubed butternut squash in a singly layer. Sprinkle with salt and pepper and let the squash sit undisturbed for 3-4 minutes, so the bottom browns. Flip, then continue cooking for another 5-7 minutes. Transfer the butternut to a plate and set aside.
STEP 2: Sauté the aromatics. In the same skillet, heat 2 tablespoons of oil over medium heat. Then, add the shallots, ginger, and garlic. Cook for 1-2 minutes, stirring often, until softened and fragrant.
STEP 3: Cook the curry paste. Stir in the curry paste and let it fry for 1-2 minutes, making sure to stir regularly so it doesn’t burn. Then, add the pumpkin puree and cook for an additional minute or two.
STEP 4: Add the vegetables. Toss in the bell peppers, and sauté for 2 minutes. Then, add the cooked butternut squash.
STEP 5: Pour in the coconut milk. Stir in the coconut milk, chicken broth, and turmeric. Then, add the thinly sliced chicken.
STEP 6: Bring to a simmer. Let the curry gently bubble over medium heat until the chicken is fully cooked through and the sauce thickens slightly.
STEP 7: Season curry. Stir in the fish sauce and coconut sugar.
STEP 8: Serve. Spoon the curry over the rice and top with toasted cashews, fresh basil and cilantro.
Tips For Success
- Prep ahead. Since the cooking goes fast, make sure all the ingredients are chopped and measured before you start.
- Don’t skip frying the paste. Letting the curry paste cook for a minute or two in the oil brings out a deeper, richer flavor.
- Slice the chicken thin. Cutting the chicken into thin strips helps it cook quickly and stay tender. For easier slicing, freeze the chicken until its just firm but not solid.
- Adjust the seasoning. Taste the curry and balance the flavors by adding a bit more coconut sugar, fish sauce, or a squeeze of lime juice as needed.
- What to serve it with. This curry is great over steamed rice, tossed with noodles or paired with warm naan or roti.
Frequently Asked Questions
This recipe is mildly spicy, but you can add more curry paste and chili peppers for extra heat, or reduce the amount for a milder version.
Definitely! Add quick-cooking vegetables like broccoli, zucchini, eggplant, peas, or spinach at the end.
Simmer gently over medium heat instead of boiling, and stir occasionally.
Yes! Kabocha, acorn squash, or even sweet potatoes work. Make sure to cut into uniform pieces so they cook evenly.
Yes! This curry is naturally mild thanks to the sweet pumpkin and coconut milk.
Storing and Reheating
Refrigerate- Let the curry cool slightly, then store in an airtight container. It will keep well in the fridge for 3-4 days.
Freeze- This Pumpkin Chicken Curry freezes beautifully. Portion it in freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating- Warm gently over medium-low heat, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much. Avoid boiling the curry during reheating to prevent the coconut milk from separating.
Did You Make This Recipe
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Pumpkin Chicken Curry
Ingredients
Pumpkin Chicken Curry
- 4 tbsp oil, avocado, olive, or vegetable
- 1 medium shallot, minced
- 1 tbsp garlic, minced
- 1 tbsp ginger, peeled and minced
- 2 tbsp yellow curry paste
- 1 tsp ground turmeric
- 1 medium red bell pepper, thinly sliced lengthwise
- 1 1/2 cups butternut squash , cut into bite-size pieces
- 1 1/3 cups full-fat coconut milk
- 1 cup chicken broth
- 1 1/2 lbs chicken breast, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 1/2 cup toasted cashews, roughly chopped, for garnish
For Serving
- fresh cilantro, Thai basil
- Jasmine rice, brown rice, or warm roti
Instructions
- Place a large skillet over medium-high heat. Add 2 tablespoons of oil. Then, spread the cubed butternut squash in a singly layer. Sprinkle with salt and pepper and let the squash sit undisturbed for 3-4 minutes, so the bottom browns. Flip, then continue cooking for another 5-7 minutes. Transfer the butternut to a plate and set aside.
- In the same skillet, heat 2 tablespoons of oil over medium heat. Then, add the shallots, ginger, and garlic. Cook for 1-2 minutes, stirring often, until softened and fragrant.
- Stir in the curry paste and let it fry for 1-2 minutes, making sure to stir regularly so it doesn't burn. Then, add the pumpkin puree and cook for an additional minute or two.
- Toss in the bell peppers, and sauté for 2 minutes. Then, add the cooked butternut squash.
- Stir in the coconut milk, chicken broth, and turmeric. Then, add the thinly sliced chicken.
- Let the curry gently bubble over medium heat until the chicken is fully cooked through and the sauce thickens slightly.
- Stir in the fish sauce and coconut sugar.
- Spoon the curry over the rice and top with toasted cashews, fresh basil and cilantro.