Thai Pumpkin Chicken Curry

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This Pumpkin Chicken Thai Curry is creamy and luscious thanks to the creamy pumpkin in the sauce! Try serving this dish with freshly steamed rice and a side of Sautéed Garlic Spinach for extra veggies.

Pumpkin Thai Curry | Get Inspired Everyday!

When I was thinking of something pumpkin to make this year, I decided to do something savory for a change. There’s just something about pumpkin that always makes me think of desserts. However, pumpkin really lends itself well to so many things outside just desserts!

I’m not quite sure how the idea to make a curry came into my mind. But I somehow found myself thinking about how pumpkin puree might combine into a luscious curry. And sure enough… it did!

The pumpkin gives this curry an extra helping of veggies right in the sauce. And since it’s already veggie loaded, it ended up being double packed with veggies.

Pumpkin Thai Curry | Get Inspired Everyday!

At first I had a fleeting thought of trying to chop up an actual pumpkin to simmer in the curry sauce. But then reason prevailed and I went with canned pumpkin purée instead.

I mean… let’s be real, I’m probably not going to be hacking up a pumpkin on a normal weeknight. And I figured maybe you would enjoy the convenience of canned pumpkin as well.

Pumpkin Thai Curry | Get Inspired Everyday!

How to make Thai Pumpkin Chicken Curry

  • First up you want to prep all your ingredients.
  • Next you sauté the chicken, remove from the pan, then sauté the veggies until still crisp but starting to soften.
  • From there you add the curry paste, ginger, and garlic, and sauté until it’s fragrant, (see photo below).
  • Then you add the coconut milk and pumpkin purée and simmer until everything is cooked through, and the sauce is thickening.
  • When the sauce is done, add the chicken and broccoli florets, and cook just until the broccoli is tender.
  • Finally you add the lime juice, and season to taste before serving immediately.
Pumpkin Thai Curry | Get Inspired Everyday!

Tip: Don’t discard the broccoli stems, they’re actually sweet(ish) and quite good. But first use a vegetable peeler to peel away the outer tough layer of skin. You’ll see when the tender interior is revealed. From there slice it up and cook with the harder veggies in a recipe – like carrots in this case.

Pumpkin Thai Curry | Get Inspired Everyday!

What to serve this with

  1. Freshly steamed jasmine rice or cauliflower rice. Spaghetti squash and roasted sweet potatoes are also surprisingly good with Thai curries.
  2. Chopped roasted nuts – cashews and peanuts are my favorites.
  3. Lime wedges for squeezing over the top.
  4. Freshly chopped cilantro.
How can I make this thai pumpkin curry recipe vegan?

First make sure the curry paste you use is vegan, then omit the fish sauce and substitute soy sauce, tamari, or coconut aminos. And finally in place of the chicken, try chickpeas or tofu.

Is this curry gluten-free?

Yes, just be sure to check your ingredients. I use the Mae Ploy curry paste which has always been gluten free.

Can I use different veggies?

Yes all sorts of veggies are tasty here! Try bell pepper, roasted butternut or kabocha squash, cauliflower florets, or chopped spinach.

Pumpkin Thai Curry | Get Inspired Everyday!
  • To store: transfer any leftovers to a sealed container and refrigerate for up to 4 days.
  • Reheat: gently over medium heat on the stove top stirring until warmed through, or microwave.

Coconut Curry Recipe inspiration

Pumpkin Thai Curry | Get Inspired Everyday!

I hope you enjoy this savory pumpkin recipe, and I’d love to know what your favorite thing to make with pumpkin is? I’ve been thinking of adding pumpkin to more of my pasta sauces because it’s incredibly creamy. And it also sounds like the perfect way to make creamy comfort food with a serving of veggies built right in!

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Pumpkin Thai Curry | Get Inspired Everyday!

Thai Pumpkin Chicken Curry

  • Author: Kari
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


A super creamy curry, double packed with veggies thanks to the pumpkin!



1 Tablespoon 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

34 carrots, peeled and sliced 1/4″ thick, 2 cups

12 heads broccoli, 12 ounces

2 Tablespoons yellow curry paste, or Thai red curry paste

1 Tablespoon lime zest, grated with a microplane, or 2 lime leaves

1 Tablespoon minced ginger

3 cloves garlic, minced

1/21 Teaspoon sea salt, to taste

115 ounce can pumpkin purée

113.5 ounce can coconut milk, full fat

2 Tablespoons freshly squeezed lime juice

1 Tablespoon fish sauce, optional

To Serve:

Freshly steamed jasmine rice, or cauliflower rice for Whole30

Toasted chopped cashews or peanuts

Lime wedges

Freshly chopped cilantro and/or Thai basil


Start by prepping all the ingredients for the curry. For the broccoli, peel away the tough outer layer from the stems. Then slice the broccoli stems 1/4″ thick, and set them aside with the carrots. Cut the broccoli crown into bite sized pieces, and set them aside to add in at the end of the cooking time.

Preheat a pot or large 15″ skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the chicken until browned and cooked through. Remove the chicken from the pan and set it aside.

Add the diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until the veggies are just starting to soften. Then add the curry paste, lime zest/lime leaves, ginger, and garlic to the pan. Cook until fragrant, breaking up the curry paste with a wooden spoon as it cooks, about 2 minutes.

Add the sea salt, pumpkin purée, coconut milk. Bring the curry to a simmer and cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. If the sauce it too thick, add a touch of water or chicken stock to thin it out.

Then add the chicken back to the pan along with the broccoli crowns, cook for 3-4 additional minutes until the broccoli is just cooked.

Remove the pan from the heat, and stir in the lime juice and fish sauce. Taste to adjust the seasonings, and serve immediately with your choice of sides.


The Mae Ploy brand of curry paste makes the best tasting curry!

  • Prep Time: 20
  • Cook Time: 20
  • Category: Paleo
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Recipe for Thai Pumpkin Curry, Thai Pumpkin Chicken Curry Recipe, Thai Pumpkin Curry, Pumpkin Curry Thai

30 thoughts on “Thai Pumpkin Chicken Curry”

  1. Excellent! Used kabocha squash and keffer lime leaves for that authentic Thai taste. Used tech curry paste and tamed the heat with some coconut sugar, like authentic Thai dishes do with palm sugar.

    • I’m so glad you enjoyed it and thanks so much for your extra tips, I have lots of kabocha squash right now so I definitely need to try it out!

  2. This is incredible … so much delicious nutrition … for those that are having trouble finding it … Mai poy curry paste is readily available and cheap on Amazon.

    • I’m so glad to hear you enjoyed it, and I get mine from Amazon now too because they have more kinds of curry paste than I’ve ever found locally!

  3. This recipe is a staple in our household, we are obsessed! Have you ever frozen this? Trying to prep for baby and would love this meal postpartum!

    • Red curry paste does work here as well, but you may want to use a bit less because red curry paste is usually hotter than yellow.

  4. I made this dish and oh-my-gosh it was so good! I did no find yellow curry paste so I used curry & turmeric powder instead! Will make again!

    • Awesome, I have to try it out with curry powder now, I have some that’s an Indian recipe for curry powder, and it should work well!


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