Pumpkin Chicken Curry Recipe
Authentic Thai Pumpkin Curry recipes typically call for using chunks of pumpkin in a red curry. However, since I couldn’t find any pumpkins in the store after Halloween and I still was in the mood for a pumpkin curry, I decided to just make a red curry-pumpkin base for the curry.
And voila!
It came out tasting delicious. For me, it’s like a mix between a classic Pumpkin Soup and a Thai Red Curry. We decided to add some cinnamon and nutmeg to give it an extra pumpkin-spiced kick.
Pumpkin Chicken Curry recommendations and substitutions
There are many different ways and techniques used to make this recipe but we show you how we chose to do it. But based on your preferences, feel free to experiment and let us know in the comments below what works or doesn’t work for you.
- Spice Level: If you’re someone who likes a spicy-hot curry, feel free to add more Thai peppers. If you can’t stand the heat, just omit them! And if you can’t find Thai peppers in the grocery store, you can substitute them with other types (such as Fresno or serrano peppers).
- Consistency: If you prefer your curry to be extra thick, just leave out the 1/2 cup water. However, if you prefer it more thin (like pumpkin soup), you can add an extra 1/2 cup or 1 cup of water.
- Meat: The great thing about curries is that the main feature of the dish is interchangeable. If you don’t prefer chicken, you can instead use shrimp, pork, or beef. For a vegetarian option, if you can find a pumpkin in the stores use that (or tofu or squash). OR you can mix and match with several different combinations. The possibilities are endless!
- Rice: You can optionally make rice (we recommend jasmine rice) to go with this although it can also be served with bread or without a side dish.
Can I store this Curry Recipe?
Yes! Feel free to store it in the fridge for up to a week. However, you might want to reserve some extra basil separately to top it each time you pull some out and heat it up.
Other Festive Pumpkin Recipes
If you’re as obsessed with pumpkin as we are, make sure to check out our article, “10 Unique & Delicious Pumpkin Recipes for this Fall“. Here, we give an overview of pumpkin and how to use this delicious ingredient in the kitchen. And or course, we include a compilation of our favorite pumpkin recipes too!
Thai-Inspired Pumpkin Chicken Curry
Ingredients
- 2 lb chicken thighs cut into 1 inch cubes
- 1 red bell pepper halved and sliced
- 1 yellow bell pepper halved and sliced
- 2 large carrots cut into small slices
- 1 white onion sliced
- 3 tbsp red Thai curry paste
- 4 cloves garlic minced
- 1 tbsp minced ginger
- 1-2 thai peppers minced
- ½ lime juiced
- 2 tsp fish sauce
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- ½ cup water
- 1 15 oz can pumpkin puree
- 1 13.5 oz can coconut milk not light
- Several leaves of basil for garnish
- Rice optional
Instructions
- In one large pan with some oil, saute the chicken cubes on medium-high heat until they start to brown and set aside (these do not need to be fully cooked at this point).
- In another large pan or Dutch oven, add the sliced onion with some oil, saute for a minute, then add curry paste, ginger, and garlic and saute for 3 minutes. Now, add the chicken pieces and cook for another 3 minutes. Next, add all of the remaining ingredients (except basil).
- Bring to a boil and then turn down to a simmer and cover. Let simmer for 10 minutes. You can garnish with basil and a few extra lime slices. You can optionally serve with rice.
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