Name: Thai Pumpkin Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
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); 2 cups carrots (peeled and sliced 1/4″ thick, 3-4); 12 ounces broccoli (1-2 heads); 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand); 1 tbsp lime zest (grated with a microplane, or 2 lime leaves); 1 tbsp minced ginger; 3 cloves garlic (minced); 1/2 tsp sea salt (more or less to taste); 15 ounce can pumpkin purée; 13.5 ounce can coconut milk (full fat); 2 tbsp freshly squeezed lime juice; 1 tbsp fish sauce (optional); Freshly steamed jasmine rice (or cauliflower rice for Whole30); Toasted chopped cashews or peanuts; Lime wedges; Freshly chopped cilantro and/or Thai basil

Get ready to fall in love with cozy comfort food: this Delicious Recipe for Thai Pumpkin Curry is about to be your new favorite weeknight dinner! Imagine tender chicken, fresh vegetables, and a creamy, vibrantly spiced coconut and pumpkin sauce—all coming together in less than an hour. It’s colorful, naturally gluten-free, and brimming with Thai flavors, making it just the dish to please both curry newbies and devoted fans. Pumpkin gives this curry a uniquely silky texture and a subtle sweetness that plays beautifully with all the zesty and spicy notes. Whether you’re a curry connoisseur or just craving something satisfying and wholesome, this Delicious Recipe will steal the show at your table.

Ingredients You’ll Need

With just a handful of fresh ingredients and pantry staples, you’ll whip up this Delicious Recipe without any fuss. Each item brings its own special magic—think vibrant color from pumpkin, fragrant aromatics, and a hint of citrus to brighten every bite.

Avocado oil: Has a high smoke point and neutral flavor, making it perfect for sautéing the chicken and veggies without overpowering the curry.
Boneless skinless chicken thighs: Stay juicy and flavorful, even after simmering in the delicious sauce.
Yellow onion: Adds a mild sweetness and depth as it cooks down with the vegetables.
Carrots: Bring bright color and a natural sweetness that balances the curry’s bold flavors.
Broccoli: A mix of stems and florets for texture and added nutrients—don’t toss those tasty stems!
Yellow or red curry paste (Mae Ploy recommended): Packs an aromatic punch; adjust the quantity for your preferred level of spice.
Lime zest or lime leaves: Delivers fragrant citrus notes that make the whole dish sing.
Fresh ginger: Offers a peppery zing and essential brightness to the curry.
Garlic: Lends irresistible aroma and savory depth.
Sea salt: Enhances and balances all the other flavors.
Pumpkin purée (15-ounce can): The star ingredient for creaminess and a gorgeous orange hue.
Coconut milk (full fat, 13.5-ounce can): Creates a rich, velvety base for the sauce.
Freshly squeezed lime juice: Provides a finishing burst of acidity that brightens the curry right before serving.
Fish sauce (optional): Adds umami depth; skip if you need a vegetarian or vegan version.
Steamed jasmine rice or cauliflower rice: The perfect side to soak up every drop of curry.
Toasted chopped cashews or peanuts: For a delightful crunch and nutty flavor.
Lime wedges: Serve for squeezing over each portion, adding freshness.
Chopped cilantro and/or Thai basil: Herby, aromatic, and finishing the curry with style.

How to Make Thai Pumpkin Curry

Step 1: Prep Your Veggies and Chicken

Kicking off this Delicious Recipe is all about setting yourself up for curry success. Peel and slice those carrots, and don’t forget the broccoli stems! They’re tender and sweet once peeled and sliced. Dice the onion, mince your garlic and ginger, zest your lime, and cut the chicken thighs into bite-sized pieces. Having everything ready before you start cooking makes the whole process fast and fun.

Step 2: Sauté the Chicken

Heat a large pot or roomy skillet over medium-high heat, then add the avocado oil. Once it’s shimmering, add the chicken pieces in a single layer. Sauté, turning occasionally, until the chicken is browned and cooked through. This locks in the juices. Transfer the chicken to a plate and set aside—you’ll add it back in later for the grand finale.

Step 3: Cook the Aromatics and Veggies

Add the diced onion, carrots, and those broccoli stems to the pan. Sauté over medium heat, stirring frequently, until the veggies start to soften—about 4 to 5 minutes. Now comes the wonderful aroma: stir in your curry paste, lime zest or leaves, minced ginger, and garlic. Let these bloom together for about 2 minutes, breaking up the curry paste as you go. Your kitchen will smell incredible!

Step 4: Simmer with Pumpkin and Coconut

Add the sea salt, canned pumpkin purée, and rich coconut milk to your pot. Stir until well combined, then bring the whole mixture to a gentle simmer. Let it cook for 8 to 10 minutes until the veggies are fork-tender and the sauce has thickened into a decadent, creamy dream. If your sauce thickens a bit too much, splash in a little water or chicken stock to loosen it back up.

Step 5: Finish with Broccoli Florets and Chicken

It’s time for the home stretch! Add the reserved chicken and broccoli florets to the pan. Simmer everything together for 3–4 minutes, just until the broccoli is vibrant green and crisp-tender. This ensures every bite of the Delicious Recipe is full of texture and flavor.

Step 6: Season, Serve, and Enjoy

Remove the pan from the heat, then stir in lime juice and fish sauce (if using). Now’s the time to taste and tweak—add a touch more salt or lime if you love extra zing. Serve immediately over piles of jasmine rice or a scoop of cauliflower rice, and don’t skimp on the toppings. The Delicious Recipe is at its best fresh out of the pot!

How to Serve Thai Pumpkin Curry

Garnishes

Garnishes aren’t just for looks! Chopped fresh cilantro or Thai basil, a handful of crispy toasted cashews or peanuts, and lime wedges all bring their own brightness and crunch to your Delicious Recipe. Don’t be shy—pile them on! Each topping adds another layer of flavor and a burst of color, turning your curry into a restaurant-worthy bowl.

Side Dishes

The classic companion here is jasmine rice, gloriously fluffy and perfect for soaking up every bit of that golden sauce. If you’re keeping things grain-free or lighter, cauliflower rice also works beautifully. Want even more veggies? Try a quick sautéed spinach or roasted sweet potatoes on the side—both soak up the curry in seriously delicious ways.

Creative Ways to Present

If you want to get playful, serve the Delicious Recipe in hollowed-out mini pumpkins or squash halves for a stunning and memorable presentation. Or ladle it into wide, shallow bowls and sprinkle each with a rainbow of garnishes for a feast for the eyes. Don’t forget a bowl of lime wedges at the table—everyone loves adding their own citrusy kick!

Make Ahead and Storage

Storing Leftovers

Leftovers might just be even tastier thanks to the flavors melding overnight! Spoon any extra Delicious Recipe into airtight containers and store in the fridge for up to four days. The coconut-pumpkin sauce keeps everything moist and delicious, so you’ll have a fast, flavorful lunch or dinner ready to go.

Freezing

You can absolutely freeze this Delicious Recipe for curry emergencies! Let the curry cool completely before transferring it to a freezer-safe container—leave a little space for expansion. It keeps well for up to two months; just thaw in the fridge overnight when you’re ready to reheat.

Reheating

For best results, gently reheat your Delicious Recipe on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, stirring halfway for even heating. If the sauce thickens too much, splash in a bit of water or more coconut milk to restore its silky texture.

FAQs

Can I make this Delicious Recipe vegetarian or vegan?

Definitely! Swap out the chicken for chickpeas, tofu, or extra veggies, and be sure to use a vegan-friendly curry paste. Omit the fish sauce or replace it with soy sauce, tamari, or coconut aminos for a completely plant-based curry that’s every bit as satisfying.

Is this curry gluten-free?

Yes, this Delicious Recipe for Thai Pumpkin Curry is naturally gluten-free—just double-check your curry paste and any condiments you use to be absolutely certain. Most canned coconut milk and pumpkin purée are gluten-free by default.

Can I use a different type of squash or pumpkin?

Absolutely! If you can’t find canned pumpkin, try butternut squash or kabocha squash purée for a similar creamy texture and subtle sweetness. You can even roast and purée your own squash at home if you’re feeling homemade!

How spicy is this Delicious Recipe?

It’s all about the curry paste! Mae Ploy yellow or red curry paste, as listed, offers a medium heat that most folks will find pleasant, but you can always dial the spice up or down to match your taste. Use less paste or add coconut milk to mellow out the heat, or add a pinch of chili flakes if you’re after extra fire.

What’s the best way to add more veggies?

This Delicious Recipe is wonderfully versatile. Feel free to toss in diced bell peppers, spinach, green beans, or even cauliflower florets. Just add them according to how long they’ll take to cook—firmer veggies go in earlier, and leafy greens or tender veggies can be stirred in at the end.

Final Thoughts

This Delicious Recipe for Thai Pumpkin Curry is more than just a meal—it’s an invitation to gather, share, and celebrate bold flavors together. I hope you love every comforting, colorful, and delightfully creamy bite. Don’t be surprised if it becomes a staple at your table!