Quick Chicken Pumpkin Curry Recipe – Thai Red Curry & Coconut Milk

Last Updated on 3 months by Neha Deshmukh

Quick Chicken Pumpkin Curry Recipe – Thai Red Curry & Coconut Milk

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Quick Chicken Pumpkin Curry is exactly that – a flavour explosion that comes together surprisingly fast. I first made this when I was craving something warm and spicy, and I had a can of pumpkin puree leftover from baking. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average curry. The pumpkin adds a subtle sweetness and creamy texture that beautifully complements the spicy Thai red curry paste and rich coconut milk. It’s a fantastic way to sneak in some extra veggies, and honestly, it just tastes amazing. Plus, it’s ready in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 pound (450g) skinless, boneless chicken thighs
• 2 tablespoons oil (vegetable, canola, or coconut oil work well)
• 1 onion, chopped
• 1-2 serrano or Thai bird’s eye chilies, finely chopped (adjust to your spice preference!)
• 3 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 can (13.5 ounce / 400ml) unsweetened full-fat coconut milk
• 1 can (15 ounce / 425g) organic pumpkin puree
• 1 cup (240ml) chicken broth
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 1-2 bell peppers, sliced
• 1 tablespoon lime juice
• 1 handful Thai basil leaves

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this curry, so here are my tips:

• Thai Red Curry Paste variations: There are so many brands out there! Mae Ploy is a popular choice, but feel free to experiment. The spice level varies, so start with 3 tablespoons and add more to taste.
• Full-Fat Coconut Milk benefits: Don’t skimp on the full-fat coconut milk. It really makes a difference in the richness and creaminess of the curry. The lower-fat versions just don’t have the same flavour.
• Pumpkin Puree – fresh vs. canned: Canned pumpkin puree is super convenient and works perfectly. If you’re feeling ambitious, you can roast your own pumpkin and puree it, but make sure it’s 100% pumpkin, not pumpkin pie filling!
• Fish Sauce – umami & substitutes: Fish sauce adds a wonderful umami flavour. If you’re avoiding it, you can substitute with soy sauce or tamari (for gluten-free), but you might need to add a pinch of salt to compensate.

Step-By-Step Instructions

Alright, let’s get cooking!

Instant Pot Method:

1. Turn your Instant Pot to the sauté function. Add the oil, then sauté the chopped onion and chilies until they’re golden brown and fragrant – about 5 minutes.
2. Stir in the garlic and ginger paste and cook for another minute, until fragrant.
3. Add the chicken thighs, coconut milk, pumpkin puree, chicken broth, red curry paste, fish sauce, cumin, coriander, turmeric, salt, and pepper. Give everything a good stir to combine.
4. Secure the lid and pressure cook on high for 5 minutes.
5. Allow for a natural pressure release for 10 minutes, then do a quick release.
6. Stir in the sliced bell peppers, lime juice, and Thai basil.

Stovetop Method:

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the chopped onion and chilies until golden – about 5 minutes.
2. Add the garlic and ginger paste and cook for another minute, until fragrant.
3. Add the chicken thighs and spices (cumin, coriander, turmeric, salt, and pepper) and cook until the chicken is lightly browned on all sides.
4. Pour in the coconut milk, chicken broth, pumpkin puree, and fish sauce. Bring to a simmer, then cover and cook for 15 minutes, or until the chicken is tender and cooked through.
5. Stir in the sliced bell peppers, lime juice, and Thai basil.

Serve immediately with jasmine rice!

Expert Tips

• Don’t overcrowd the pot when browning the chicken. Work in batches if necessary.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a thicker curry, simmer uncovered for a few minutes at the end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or your favourite vegetables like broccoli, cauliflower, or chickpeas.
• Gluten-Free: Double-check your fish sauce label to ensure it’s gluten-free. Otherwise, use tamari as a substitute.
• Spice Level: If you’re sensitive to heat, start with just one chili or remove the seeds before chopping. If you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptations: My friend makes a Navratri-friendly version using potatoes and paneer instead of chicken, and omitting the onion and garlic.

Serving Suggestions

This curry is fantastic served with:

• Jasmine rice (a classic!)
• Brown rice for a healthier option
• Naan bread for soaking up all that delicious sauce
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

1. Can I use chicken breast instead of thighs?

You can, but chicken thighs stay much more tender and juicy in a curry. If you use chicken breast, be careful not to overcook it.

2. What is the best type of rice to serve with this curry?

Jasmine rice is my go-to! Its fragrant aroma and slightly sticky texture pair perfectly with the curry.

3. How can I adjust the sweetness of the curry?

If you prefer a less sweet curry, use less pumpkin puree or add a squeeze of lime juice.

4. Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will develop even more.

5. What can I substitute for fish sauce if I’m avoiding it?

Soy sauce or tamari are good substitutes, but you might need to add a pinch of salt to compensate. A dash of Worcestershire sauce can also add some umami.