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.

Tips + Variations
- Use leftover pumpkin puree: You can make pumpkin soup, protein bars, pancakes or lattes.
- Make it vegetarian: Leave out the chicken and add drained chickpeas for extra protein.
- Instant Pot method: Sauté the onion and chicken, add everything but the red pepper, and cook on high pressure for 3 mins. Stir in the red peppers then serve.
- Slow cooker method: Add everything but the red pepper and cook on high for 4 hours or low for 6-8 hours. Stir in the red pepper during the last 15 mins of cooking time.
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.

More delicious pumpkin recipes
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

Thai Pumpkin Curry
Ingredients
- 1 tbsp coconut oil
- 2 cups butternut squash or pumpkin, cut into 1/2 inch cubes
- 1 lb chicken breasts, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/3 cup pumpkin puree
- 2 tbsp red curry paste (I use Thai Kitchen brand)
- 1 tsp turmeric
- 1 tsp salt
- 400 mL coconut milk
- 1 red pepper, chopped
- Chopped cilantro
Jasmine rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add ingredients for the rice to a rice cooker and start cooking before you cook the curry. It should be finished by the time the rest of the recipe is done.
- Add coconut oil to a large skillet over med-high heat. Add squash, cooking for 5 minutes until softened slightly. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine.
- Add coconut cream and bring to a boil, then simmer for 15 minutes. Stir in red pepper in the last 5 minutes of cook time then serve curry with rice in large bowls, garnishing with cilantro and lime wedges. Enjoy!
- Store leftovers up to 5 days in the fridge, and reheat for 2 minutes in the microwave.
Comments & Reviews
Heather says
I dont have a squash, do you have any other suggestions?
Thanks!
H
Taylor Stinson says
You could just leave it out or sweet potato would be a great option!