Chicken Pumpkin Curry

This easy Chicken Pumpkin Curry has tender chicken and fresh vegetables in a smooth Thai-inspired sauce made with red curry paste, pumpkin puree, and full-fat coconut milk. Because the pumpkin is already pureed, it blends directly into the sauce for a creamy curry that's ready in just 25 minutes.

I first made this as a quick van-life dinner while cooking on the road for three years. I use Thai Kitchen red curry paste with red bell pepper and green beans for a simple weeknight curry that's naturally dairy-free and gluten-free with the tested curry paste.

Green beans and pumpkin overlap nicely in late summer and early fall, but canned pumpkin makes this an easy year-round pantry dinner. For another savory way to use pumpkin, try my Savory Pumpkin Stew.

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• Recipe Overview: Chicken Pumpkin Curry
• Why This Recipe Works
• Key Ingredients & Substitutions
• How to make Chicken Pumpkin Curry
• How to Store Chicken Pumpkin Curry
• More easy Curry Recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Everything cooks in one skillet. The vegetables, chicken, aromatics, and sauce are layered into the same pan, which keeps this an easy 25-minute dinner.
• Pumpkin puree creates the sauce. Instead of waiting for pumpkin cubes to become tender, the puree blends directly with coconut milk and red curry paste for a smooth, creamy sauce.
• The curry paste is cooked before the liquids go in. Heating it briefly with the garlic and ginger brings out the aromatics before the pumpkin and coconut milk are added.

Key Ingredients & Substitutions

This curry uses a short list of fresh ingredients plus pantry staples like canned pumpkin, coconut milk, and red curry paste. Here are the ingredients that matter most for the final flavor and texture.

Pumpkin Puree

I use canned pumpkin puree because it makes this curry especially quick and gives the sauce a smooth, creamy texture. Traditional Thai pumpkin curries often use pieces of kabocha squash, but this is an intentionally streamlined Thai-inspired version using an easy U.S. pantry ingredient.

Be sure to use plain pumpkin puree rather than pumpkin pie filling.

Chicken

I use boneless, skinless chicken breast or chicken tenders, cut into bite-size pieces. I prefer the leaner chicken here because the full-fat coconut milk already gives the sauce plenty of richness.

Reader variation: One reader replaced the chicken with chickpeas and reported that the curry turned out well, adding a little salt, white pepper, and extra garlic powder for flavor.

Red Curry Paste

I tested this recipe with Thai Kitchen Red Curry Paste. Curry paste brands vary considerably in heat, so adjust the amount if you use another brand. If you need the recipe to remain gluten-free, check the label when changing brands

Vegetables

I tested this curry with red bell pepper and green beans. The green beans keep some texture while the red pepper adds sweetness and color to the creamy pumpkin-coconut sauce.

I've also tried and enjoyed this recipe with broccoli, snap peas, and cauliflower.

Rice

I served the curry over basmati rice in the photos. Jasmine, brown, or white rice also work well for serving.

See the recipe card for full quantities.

How to make Chicken Pumpkin Curry

1. Vegetables: Add coconut oil to a large skillet over medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
2. Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant.
3. Pumpkin curry sauce: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
4. Finish the curry: Add the sliced green onions and simmer for about 5 minutes, or until the chicken is cooked through and reaches 165°F in the center. Taste and season with salt if needed. Serve over basmati rice with lime wedges.

How to Store Chicken Pumpkin Curry

Store leftover curry separately from the rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot throughout.

More easy Curry Recipes

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

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