If you’ve ever found yourself standing in the kitchen at 6 p.m., hungry kids circling like sharks, and no clue what to make—this Thai Pumpkin Curry might just become your saving grace. It’s creamy, hearty, full of bright flavors, and the pumpkin makes it extra cozy. And the best part? It comes together in just 40 minutes.
I’ll be honest: I first tried pumpkin curry years ago when a friend insisted it was better than takeout. I was skeptical (pumpkin in curry? really?). But one bite later, I was hooked. Now, it’s one of those recipes I pull out on chilly nights when I want something that tastes like a hug in a bowl.
Table of Contents
Why You’ll Love This Thai Pumpkin Curry
- Quick but impressive. On the table in under an hour—faster than waiting for delivery.
- Comfort food with a twist. Creamy pumpkin adds a velvety texture you don’t get in regular curry.
- Crowd-pleasing. Mildly spiced, balanced with coconut milk and lime—perfect for family dinners.
- Nutritious. Packed with chicken, broccoli, carrots, and pumpkin puree (hello, vitamins A and C!).
What Does Thai Pumpkin Curry Taste Like?
Imagine the rich, creamy warmth of coconut milk combined with fragrant curry paste, garlic, ginger, and a zing of lime. Then add pumpkin purée, which gives the sauce a silky sweetness that balances the spices beautifully. The chicken keeps it hearty, and the veggies add that fresh crunch. It’s one of those dishes where every spoonful has a little surprise.
Ingredients You’ll Need for Thai Pumpkin Curry
When it comes to making a flavorful Thai Pumpkin Curry, the magic is in the balance—creamy coconut milk, fragrant curry paste, a little sweetness, and a whole lot of fresh veggies. Let’s walk through each ingredient so you not only know what to buy, but also why it matters.
- Avocado oil (1 tbsp) – I love using avocado oil because it has a high smoke point, which means you can get a nice sear on the chicken without burning. If you don’t have it, olive oil or even coconut oil will work just fine.
- Boneless, skinless chicken thighs (1 lb, cut into ½-inch pieces) – Thighs are my go-to here because they stay juicy and tender, even after simmering. You can substitute chicken breast, but it may dry out a bit more quickly.
- Yellow onion (12 ounces, diced) – Onions provide a sweet and savory base that blends beautifully into the curry sauce. Don’t skip it—the flavor payoff is huge.
- Garlic (3 cloves, minced) and fresh ginger (1 tbsp, minced) – These are the aromatics that give your curry its backbone. Fresh is best here, and your kitchen will smell incredible while they’re cooking.
- Thai curry paste (2 tbsp, Mae Ploy brand recommended) – This is where the heat and depth come from. I personally prefer Mae Ploy because it packs authentic flavor, but you can choose red or yellow depending on your spice comfort level. For a family-friendly version, start with less and build up.
- Carrots (2 cups, sliced ¼-inch thick) – They bring a natural sweetness and lovely color to the curry. Plus, they hold their texture nicely.
- Broccoli (12 ounces, stems sliced and crowns separated) – Using both the stems and florets ensures nothing goes to waste. The stems simmer longer, while the florets go in at the end to stay bright and tender.
- Pumpkin purée (15-ounce can) – This is the heart of our Thai Pumpkin Curry. It gives the sauce its velvety texture and a subtle sweetness that balances the spice. If you’re feeling ambitious, you can roast fresh pumpkin, but canned is the weeknight lifesaver.
- Coconut milk (13.5-ounce can, full fat) – The creamy base that ties everything together. Full fat is key here for that luxurious texture—you’ll thank me later.
- Lime zest (1 tbsp) and fresh lime juice (2 tbsp) – Bright, zippy lime adds freshness and cuts through the richness. If you have access to lime leaves, they’re fantastic too.
- Fish sauce (1 tbsp, optional) – Adds depth and umami. If you’re cooking vegetarian, you can skip this without losing balance.
- Coconut sugar (1 tbsp) – Just a touch of sweetness rounds out the curry. You could also use brown sugar or honey in a pinch.
- Sea salt (½ tsp, adjust to taste) – Essential for balance, but remember: the curry paste already carries some saltiness, so start small and adjust at the end.
- To serve: Steamed jasmine rice (classic choice) or cauliflower rice (for a lighter option). Don’t forget garnishes like toasted cashews or peanuts, fresh cilantro, and lime wedges—these little touches make your curry feel restaurant-worthy.
If you’re a fan of hearty, veggie-forward comfort food, you might also love my Sweet Potato Rounds. They make a beautiful side dish or snack and carry that same cozy, wholesome vibe that this Thai Pumpkin Curry has.
How to Make Thai Pumpkin Curry (Step by Step)
Cooking Thai Pumpkin Curry at home may sound like something you’d need a culinary degree for, but I promise—it’s totally doable in your own kitchen. The key is to prep everything ahead of time (think of it as your little cooking show moment). Once you get going, the recipe moves quickly, so having your ingredients ready will make you feel like a pro. Let’s break it down:
Step 1: Prep Your Ingredients
Start by chopping, slicing, and measuring everything before you even turn on the stove. This makes the whole process stress-free.
- Dice your onion into ½-inch pieces.
- Slice carrots into ¼-inch rounds.
- Trim your broccoli: slice the stems (they’ll need longer cooking) and cut the crowns into bite-sized florets.
- Mince the garlic and ginger—trust me, fresh is worth the effort here.
- Cut your chicken thighs into ½-inch cubes so they cook quickly and evenly.
Having all of this done first means you won’t be scrambling with a knife in one hand and a smoking skillet in the other.
Step 2: Sear the Chicken
Heat a tablespoon of avocado oil in a large Dutch oven or skillet over medium-high heat. Once it’s shimmering but not smoking, add your chicken pieces in a single layer.
Cook until the chicken is browned on the outside but not fully cooked through, about 4–5 minutes. Don’t crowd the pan—if you need to, do this in two batches. This step adds flavor (and those tasty browned bits on the bottom of the pan are going to make your curry sing). Remove the chicken and set it aside.
Step 3: Build the Flavor Base
In the same pan (don’t wipe it clean—you want all that flavor!), add the onion, sliced carrots, and broccoli stems. Sauté for about 3–4 minutes, just until they’re starting to soften.
Next, add your curry paste, garlic, ginger, and lime zest. Stir everything together and cook for about 1–2 minutes until fragrant. This is the step where your kitchen suddenly smells like your favorite Thai restaurant.
Step 4: Add the Pumpkin and Coconut Milk
Now for the creamy magic: stir in the pumpkin purée and pour in the coconut milk. Whisk or stir until smooth. Bring it to a gentle simmer and let it cook for 8–10 minutes, just until the carrots are tender and the sauce thickens slightly. If the curry feels too thick, splash in some chicken broth or water to loosen it up.
Step 5: Finish Cooking the Chicken and Broccoli
Add the chicken back to the pot, along with the broccoli florets. Simmer for another 3–4 minutes, just until the chicken is cooked through and the broccoli turns bright green.
Step 6: Season and Adjust
Take the pot off the heat. Stir in the lime juice, fish sauce (if using), and coconut sugar. Taste your curry—this is the fun part. Adjust the salt, sweetness, or tang until it tastes perfect to you.
Step 7: Serve and Garnish
Spoon your Thai Pumpkin Curry over hot jasmine rice or cauliflower rice. Sprinkle with toasted cashews or peanuts for crunch, and finish with a handful of fresh cilantro. A wedge of lime on the side lets everyone brighten up their own bowl.
It’s one of those meals where the first spoonful makes you stop and say, “Oh wow.”
For another cozy, family-approved dinner idea that comes together with minimal fuss, check out my Chicken Tamale Casserole. Like this curry, it’s hearty, flavorful, and perfect for busy nights when you still want something that feels homemade.
Tips and Tricks for Perfect Thai Pumpkin Curry
- Want it spicier? Add extra curry paste or a pinch of red pepper flakes.
- Too thick? Thin with chicken broth or water.
- Vegetarian version. Skip chicken and add chickpeas or tofu.
- Make-ahead magic. Curry tastes even better the next day as the flavors deepen.
- Don’t skip the lime! It’s the secret to keeping the curry bright and balanced.
Storage
- Fridge: Keeps well for 3–4 days in an airtight container.
- Freezer: Freeze portions for up to 2 months (though broccoli softens a bit when reheated).
- Reheat: Gently on the stovetop with a splash of broth.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, just steam and blend fresh pumpkin until smooth.
What rice works best with Thai Pumpkin Curry?
Steamed jasmine rice is traditional, but cauliflower rice makes it lighter.
Can I swap chicken thighs for breast?
Absolutely, though thighs stay juicier in curry.
Conclusion
This Thai Pumpkin Curry is everything you want in a weeknight dinner—creamy, flavorful, and fast. The pumpkin brings a cozy sweetness that makes it different from your usual curry, while the coconut milk and lime keep it refreshing. Give it a try this week, and don’t be surprised if it becomes a new family favorite.
And hey, if you do make it, I’d love to hear from you—leave a comment, give it a rating, or tag me on social media with your pumpkin curry creations!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Thai Pumpkin Curry Recipe – Easy, Creamy & Delicious
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A super creamy curry, double packed with veggies thanks to the pumpkin! This Thai-inspired dish features tender chicken, bold curry flavor, and a rich pumpkin-coconut sauce for a cozy and nutrient-packed meal.
Ingredients
- 1 tbsp avocado oil
- 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
- 1 yellow onion (12 ounces), peeled and diced into 1/2″ pieces
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsp yellow curry paste or Thai red curry paste (Mae Ploy brand)
- 2 cups carrots, peeled and sliced 1/4″ thick (3–4 carrots)
- 12 ounces broccoli (1–2 heads)
- 1 tbsp lime zest or 2 lime leaves
- 1/2 tsp sea salt (more or less to taste)
- 15 oz can pumpkin purée
- 13.5 oz can full-fat coconut milk
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp coconut sugar
- To serve: Steamed jasmine rice or cauliflower rice, toasted chopped cashews or peanuts, lime wedges, and cilantro
Instructions
1. Prep all the ingredients. Peel the tough layer from broccoli stems and slice them 1/4″ thick. Cut broccoli crowns into bite-sized florets and set aside.
2. Preheat a Dutch oven or large skillet over medium-high heat. Add avocado oil and sauté the chicken until browned and nearly cooked through. Remove from pan and set aside.
3. Add diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until starting to soften.
4. Add curry paste, lime zest or lime leaves, minced garlic, and ginger. Cook for about 2 minutes, stirring and breaking up the curry paste until fragrant.
5. Add pumpkin purée and coconut milk. Stir well and bring to a simmer. Cook for 8–10 minutes until veggies are tender and sauce is slightly thickened.
6. Return the chicken to the pan with the broccoli florets. Simmer for 3–4 more minutes until broccoli is tender and chicken is fully cooked.
7. Remove from heat and stir in lime juice, fish sauce (if using), and coconut sugar. Taste and adjust seasoning as needed.
8. Serve hot with jasmine rice or cauliflower rice, and garnish with chopped cashews, lime wedges, and fresh cilantro.
Notes
Use Mae Ploy curry paste for best flavor. Adjust spice level by adding more curry paste. The curry thickens as it sits—thin with water or stock if needed. Great for meal prep and leftovers!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 15g
- Sodium: 845mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 29g
- Cholesterol: 108mg
Keywords: pumpkin, curry, Thai curry, chicken curry, coconut milk, healthy dinner
