Thai Pumpkin Chicken Curry

  • Author: Ashley Thomas


  • 1 lb chicken thighs, cubed
  • 1 can coconut milk, full fat
  • 1 can organic pumpkin puree (15 oz)
  • 2 tbs coconut oil
  • 1 large white onion, chopped
  • 23 Thai bird’s eye chilies, slit but keep in tact
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • ½ tsp turmeric
  • freshly ground salt and pepper to taste
  • 2 tbs red curry paste
  • 2 tbs fish sauce
  • 1 giant handful of Thai basil, chopped
  • 1 green bell pepper
  • ½ small lime, juice
  • coconut sugar, optional


  1. Heat coconut oil in a pan on medium heat then add onion, thai bird chilies and a pinch of salt.
  2. Once onion begins to turn golden, add ginger and garlic.
  3. After a couple minutes, add the cumin, coriander, turmeric, salt, pepper and curry paste.
  4. Add cubed chicken to the pan and stir to coat the meat with the spices. This will give the chicken some color and flavor.
  5. Throw in the bell pepper and Thai basil, give it a quick stir and then pour the coconut milk and canned pumpkin. Add fish sauce.
  6. Reduce heat and simmer. Cover and cook for 15 minutes or until chicken is done.
  7. Stir in the lime juice and add a little coconut sugar if needed – then serve.