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Pumpkin Curry

This Thai Pumpkin Curry recipe is Fall (and heaven!) on plate! It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce spiked with basil, garlic and ginger, loaded with squash, sweet potatoes, zucchini and apples all brightened by tangy lime juice and sweet coconut flakes. This comforting, warm, fragrant Chicken Pumpkin Curry is completely customizable - use your favorite veggies or favorite protein, then dish it up with rice, zoodles, noodles, or quinoa; no matter how you serve it, you are going to LOVE this Pumpkin Curry recipe!
Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6


  • 1 pound chicken breasts (2-3 breasts)
  • 3 tablespoons olive oil
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 1/2 cups peeled and cubed butternut squash
  • 1 small sweet potato, peeled and cubed
  • 1 Granny Smith apple, peeled and cubed
  • 1/2 red onion, diced
  • 1 15 oz. can pure pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14.5 oz. can quality coconut milk (I like Chaokoh)
  • 1 cup low sodium chicken broth
  • 1 small zucchini, peeled, sliced and quartered
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dried basil
  • 2 tablespoons lime juice
  • 1/2-1 teaspoon sriracha/Asian chili sauce



  • Slice chicken across the grain into 1/8” strips (helps to partially freeze first). Heat 1 tablespoon oil over medium high heat in a large sauté pan. Add chicken and sauté until browned, approximately 1 minute (does not need to be cooked all the way through). Remove chicken to a separate plate.
  • Heat an additional 2 tablespoons oil over medium high heat in the same pan. Add red curry, ginger and garlic and sauté for 30 seconds. Add squash, sweet potatoes, apple, pumpkin, onion, and season with 1 teaspoon salt and 1/4 teaspoon pepper and continue to sauté over medium high heat for 10 minutes.
  • Add coconut milk, chicken broth, zucchini, brown sugar, fish sauce, basil, and return the chicken back to the pan. Reduce heat to low, cover and simmer 15 -20 minutes or until squash and sweet potatoes are tender and flavors have melded. Stir in 2 tablespoons lime juice, taste and add sriracha, salt and pepper to taste.
  • While curry is simmering, toast coconut by spreading the coconut flakes onto a baking sheet in a single layer and bake at 350 degrees F until golden, approximately 5 minutes.
  • Serve pumpkin coconut curry over rice and top with toasted coconut, cilantro and freshly squeezed lime juice.



  • Want sweeter pumpkin curry?  Add more brown sugar
  • Want saltier pumpkin curry?  Add more fish sauce or soy sauce
  • Want tangier pumpkin curry?  Add more lime juice
  • Want spicier pumpkin curry?  Add more chili sauce
  • Want thinner pumpkin curry?  Add chicken broth
  • Want thicker pumpkin curry?  Add a cornstarch slurry
  • Want more crunch?  Add cashews, peanuts or chickpeas


This Chicken Pumpkin Curry tastes even better the next day and reheats beautifully so it's wonderful for meal prep or on-the-go lunches.  It should be kept in an airtight container in the refrigerator.  When stored properly, it is good for up to five days.

Prep Ahead

You can chop your chicken, aromatics and vegetables all in advance and store them in separate airtight containers in the refrigerator until ready to use.  You will want to keep the sweet potatoes submerged in water or else the will turn brown.  You can even whisk all of the pumpkin curry sauce ingredients together and refrigerate in an airtight container.

CAN I FREEZE Pumpkin Curry?

The Pumpkin Curry sauce freezes well because the base of the sauce is coconut milk and pumpkin instead of dairy.  The only issues you might have with freezing your curry is the texture of the vegetables: zucchini can become mushy and sweet potatoes become grainy. If you are making this Pumpkin Curry specifically to freeze then select vegetables that freeze better such as cauliflower, carrots, corn, etc.