Easiest One Pot Thai Pumpkin Curry

This Thai Pumpkin Curry is made in one pot for an easy fall meal – this spicy dish is flavoured with coconut milk, red curry paste, garlic and ginger.  

Whenever the temperatures start dropping, I start craving curry! This recipe is one of my favourites to make in the fall because of the pumpkin in it.

Why You'll Love This Recipe

• Super flavourful: It's packed with delicious Thai-inspired flavours thanks to the spices and curry paste.
• One pot meal: Everything's made in just one pot, which means less dishes to worry about afterwards.

Ingredients and substitutions

• Coconut oil – ghee or a neutral cooking oil like olive oil would also work.
• Butternut squash or pumpkin – use acorn squash or sweet potatoes instead.
• Chicken breasts – chicken thighs will work too. Leave out for a vegetarian option.
• Yellow onion – white onion or shallots would also work.
• Garlic – freshly minced is best. Jarred minced garlic can be used in a pinch.
• Fresh ginger – use 1/4 tsp ground ginger if you don't have fresh ginger.
• Pumpkin puree – butternut squash puree will provide a similar flavour.
• Red curry paste – use green or yellow curry paste, or 2 tsp. curry powder instead.
• Turmeric – saffron is the best substitute here.
• Coconut milk – heavy cream or Greek yogurt will work, but will change the flavour.
• Red pepper – or another colour bell pepper.
• Cilantro – garnish with parsley instead.
• Jasmine rice – serve with another rice or grain like quinoa or brown rice.

How to make pumpkin curry

Step 1: Prep your ingredients.

Chop up the veggies, mince the garlic and ginger, and dice the chicken to save time.

Step 2: Cook the squash.

Cook the squash until slightly softened.

Step 3: Cook the chicken.

Add the chicken and onion to the pan, and cook until lightly browned.

Step 4: Add the remaining ingredients.

Stir in the garlic, ginger, pumpkin puree, curry paste and turmeric.

Step 5: Stir in the coconut cream.

Add the coconut cream and let the curry simmer for 15 mins.

Step 6: Add the red pepper.

Stir in the red pepper during the last 5 mins of cooking time, then serve over rice.

Frequently Asked Questions

Can you use fresh pumpkin?

Yes! You can add fresh diced pumpkin to the curry instead of butternut squash for even more of a pumpkin flavour, just make sure you remove any seeds. You can also use fresh pumpkin puree, but I find using the canned variety is a lot easier.

What curry paste should you use?

I like using the Thai Kitchen red curry paste, but you can use any variety of your choice. Red curry paste goes best with the flavours, but you could try using green or yellow curry paste instead.

What if pumpkin is out of season?

If you can't find any fresh pumpkin, use diced butternut squash, acorn squash or sweet potatoes instead. You should be able to find canned pumpkin puree year-round, but if not, pureed butternut squash would also be good.

Serving suggestions

I typically like to serve my curry over jasmine rice with cilantro and lime wedges. You could serve over another grain like brown rice, quinoa or cauliflower rice for a low-carb option, or with some yummy naan or roti.

Meal prep and storage

Ingredient prep: Wash and chop up all the veggies, dice the chicken and cook the rice a couple days in advance.

To store: Store the leftovers in airtight containers for 5 days.

To freeze: Freeze the curry for 2-3 months, then thaw in the fridge overnight.

To reheat: Reheat in a pot on the stovetop or in the microwave for 1-2 mins. Add a splash of broth or coconut milk if the sauce is too thick.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Order some red curry paste here (I use Thai Kitchen brand)
• Freeze this recipe in glass microwave-safe bowls up to 3 months