Description

When it’s gray outside and you’re craving something cozy, this Creamy Thai Pumpkin Chicken Curry is like a warm hug in a bowl. Think velvety coconut milk, tender chicken, sweet pumpkin, and a swirl of Thai spice that’s bold yet comforting. One pot, under an hour, and full of crave-worthy flavor. It’s not just a dish—it’s a full-on experience.

Ingredients

Scale

2 cans full-fat coconut milk
4 tbsp Thai red curry paste (3 if mild)
2 tbsp fish sauce
2 tbsp soy sauce or tamari
2 tbsp light brown sugar
3–4 lbs pumpkin/squash (cubed) or 4 cups canned pumpkin puree
3 lbs boneless, skinless chicken breast or thighs
2 tsp kosher salt
2 red bell peppers, sliced
8 cups baby spinach
2 tbsp fresh lime juice

For Serving:
Jasmine rice, lime wedges, chopped cilantro, toasted cashews

Instructions

Flavor Base: In a large pot, whisk coconut milk, curry paste, fish sauce, soy sauce, and sugar over medium heat. Simmer 2–3 mins.
Add Main Ingredients: Stir in pumpkin, chicken, and salt. Cover and simmer on low 25–30 mins.
Shred & Veg Up: Remove chicken, shred, and return to pot. Add peppers and spinach. Simmer uncovered 5–7 mins.
Finish Bright: Remove from heat, stir in lime juice, and taste for balance.
Serve: Ladle curry over fluffy jasmine rice. Top with cashews, cilantro, and lime wedges.

Notes

✅ Use canned pumpkin for quick prep, fresh for texture
✅ Shred chicken for ultra-tender bites
✅ Don’t skip lime juice—it wakes everything up!
✅ Leftovers? Even better the next day

Prep Time: 15 mins
Cook Time: 35 mins

Nutrition

Calories: 400 Cal Per Serving
Fat: 24g
Carbohydrates: 18g
Protein: 30g