This Thai pumpkin chicken curry perfectly captures my favorite season and a favorite cuisine in a bowl.
Cool-weather calls for comfort food and this spicy, warming, and comforting curry is what’s missing from your menu. Make this in an instant pot or on the stovetop in under thirty minutes, with most of it being hands-off time.
Chicken Curry made with Pantry Ingredients:
I have always loved Thai food. I think because it’s similar to Indian food in some ways. Both cuisines use a decent amount of garlic, ginger, and chilies.
- Canned Coconut Milk: My husband is from the coastal state of Kerala in south India where coconuts are aplenty and so, many Keralite curries call for coconut milk. Some Keralite coconut curries feel very similar to some Thai curries. Because I cook a lot of Keralite food and Thai food, I keep canned coconut milk in my pantry at all times.
- Thai Curry Paste: I also keep several small jars of Thai curry paste on hand. You can easily find these jars in most grocery stores. They’re tiny but pack a lot of flavors and also help to keep the ingredient list short in my Thai recipes.
- Pumpkin Puree: This curry also calls for canned pumpkin puree, which is a seasonal item in my pantry, though every fall I wonder why I don’t eat pumpkin year-round. I guess it’s because then it wouldn’t feel as special in the fall? Anyway, the pumpkin puree helps to both thicken the curry and is also a sneaky way to add a vegetable (okay, technically a fruit) to the sauce.
All Thai curries need jasmine rice – highly suggest serving the two together.
And after you make this curry, I have several more Thai recipes you may want to check out: red vegetable curry, beef and broccoli curry, chicken red curry, and several other recipes that are all delicious and worth making. Give them a try 🙂
I can’t wait to hear what you think!
Ingredients
- 1 ½ pounds skinless boneless chicken thighs halved or quartered
- 2 tablespoons oil
- 1 onion diced
- 1-2 serrano or Thai bird’s eye chilies minced, to taste
- 3 teaspoons garlic paste or 3 garlic cloves, minced
- 1 teaspoon ginger paste or 1-inch knob ginger, minced
- 1 13.5 ounce can unsweetened, full-fat coconut milk
- 1 15 ounce can organic pumpkin puree
- 1 cup chicken broth
- 3 tablespoons red curry paste to taste
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
Add Later
- 1-2 bell peppers cut into chunks
- 1 tablespoon lime juice ½ lime
- 1 handful Thai basil
Instructions
Instant Pot:
- Press sauté, add oil and once it’s hot, add onion, chilies, and stir-fry for 10 minutes or until the onion turns golden brown.
- Add ginger and garlic and stir-fry for a minute, then add the remaining ingredients (except for those listed under “add later”) and mix well.
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Add the bell pepper(s), lime juice, and Thai basil (reserve some for garnish) to the pot and mix well.
- Garnish with more Thai basil and serve with lime wedges and jasmine rice.
Stovetop:
- If cooking this curry on the stovetop, cut the chicken into bite-sized pieces.
- Heat oil in a dutch oven over medium heat then add the onion and chilies.
- Once the onions begin to turn golden brown, add the ginger and garlic and stir-fry for 2 minutes.
- Add the chicken, cumin, coriander, turmeric, salt, pepper, red curry paste, and mix well.
- Add the coconut milk, broth, pumpkin puree, fish sauce, and bell pepper to the pot.
- Reduce the heat to low, cover the pot with a lid and cook for 15 minutes or until chicken is cooked through.
- Add the lime juice and Thai basil and serve with jasmine rice.
Patricia says
Winner Winner! My hubby was skeptical, but everything came together beautifully. I omitted the garlic due to his allergy & it was still terrific. Love how easy the steps were & how quickly it is ready. Thanks so much Ashley!
Ashley - My Heart Beets says
Glad to hear that! Thanks for letting me know how much you enjoyed it 🙂
Lisa Salvatore says
Hi Ashley!
Quick question….would chicken breasts be good in here as well? Probably not as moist maybe, but still good? Not sure if you have tried it….
My Heart Beets says
Hi Lisa, I haven’t tried chicken in this recipe but I think it’d work – though I’d suggest thighs over breasts. Let me know how it goes if you try – very curious!
Jen says
Sounds delicious! Any thoughts on making it in an instant pot?
My Heart Beets says
I’m sure it can be adapted – if you try let me know! And when I try, I’ll update the blog 🙂
Carrie says
This is the recipe that tricked my husband’s co workers into thinking I am actual a good cook 😉 when he brought leftovers in the next day he felt his colleagues try some and they were blown away and apparently I received many kudos. Little did they know I was just following your amazing recipe and instructions! Thai food, pumpkin, spicy, etc – what’s not to love! Thanks for making me look like a skilled chef!
Carrie says
Ugh, ignore my many typos!! I shouldn’t be writing reviews on my phone haha.
My Heart Beets says
hahaha, I love reading your reviews! Happy to hear that everyone loved the recipe 🙂
Laura @MotheWouldKnow says
Any suggestions for a substitution if Thai basil isn’t available? I’d love to try this, but have no access to Thai basil now that home garden season is over.
Laura @MotherWouldKnow says
Just saw a typo in my name – how embarrassing! It’s Laura @MotherWouldKnow 🙂
My Heart Beets says
Laura, I don’t think there’s a good sub for Thai basil, but I think that this dish would taste great even without it 🙂
Kristen says
I made this the other night and it is INCREDIBLE. Unfortunately, I didn’t have any chilies to add spice, but the flavor was enough for me. Anyone who wanted heat could throw hot sauce in it! Wonderful recipe and I will definitely make it again!
My Heart Beets says
Kristen, I’m so glad you liked it! Thanks for letting me know how it turned out 🙂
Caroline says
Ashley, please send Rishi back with one of your delicious creations next time he goes home. Everyone in the office loves your blog!
My Heart Beets says
Hi Caroline! I definitely will 🙂 So glad you all love it!
Justin says
mmmmmm this looks really good! i’m definitely going to have to try this!
autumn and thai food, sitting in a tree…..
My Heart Beets says
hahaha, good one 🙂 definitely try it out!