Name: Thai Red Curry with Pumpkin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 Servings
Cuisine: Asian

Cooking with Conks Verified

February 4, 2026

This Thai red curry recipe with pumpkin is an easy way to satisfy your cravings for Thai takeout and fall-inspired food. The curry is rich, creamy, savory, a little spicy, and slightly sweet from the pumpkin puree and fresh butternut squash. We’ve loved Thai food forever, and we’ve learned that once you stock up on a few key ingredients (good curry paste, coconut milk, fish sauce, and some aromatics), it’s surprisingly easy to make at home.

From the Cook

1/8

Thai Red Curry with Pumpkin

Cooking with Conks Verified

Ingredients

WarningFish and 3 other allergens identified

Instructions

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Instructions

Add about ¼ cup of coconut milk (we like to scoop off the thickest part at the top of the can; just make sure not to shake the can beforehand) to a large sauté pan set over medium high heat.

Add the entire can of pumpkin puree and the red curry paste and cook for about 5 minutes, stirring occasionally, until the pumpkin starts to darken and any excess moisture cooks off. This intensifies the pumpkin and red curry flavors.

Add the diced chicken to the pan and stir it with pumpkin and curry paste mixture. Cook for about 3 minutes so that it can take on some of those flavors.

Mix in the onions, bell pepper, and butternut squash, then pour in the rest of the coconut milk and the chicken broth and stir in the fish sauce.

Bring the curry to a boil, then reduce the heat to medium low and cover the pan with a lid (if you don’t have a lid, you can use a large plate or a sheet pan). Cook for 20 minutes or until the chicken and the squash are cooked through. If you're worried about sticking on the bottom of the pan, you can occasionally remove the lid, stir the curry, and place lid back on top.

Remove the lid and stir in the juice of half a lime, all of the Thai basil, and cook for another 2 to 3 minutes to wilt the basil.

Taste for seasoning, adding more lime or fish sauce (or salt), if desired. Serve over rice.

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Tips & Tricks (5)

Curry Paste Power 🌶️
Toast the Thai red curry paste in a dry pan for 30-60 seconds before adding coconut milk to intensify its aromatics and deepen the flavor profile.
Pumpkin Puree Precision 🎃
Use roasted pumpkin puree instead of canned for a richer, more authentic flavor that adds depth to your curry's sweetness.
Chicken Thigh Technique 🍗
Remove chicken thigh skin and trim excess fat before cooking to prevent the curry from becoming too greasy, while still maintaining maximum flavor.
Coconut Milk Magic 🥥
Always shake the coconut milk can thoroughly and let it sit at room temperature for 15 minutes to prevent separation and ensure a smooth, creamy texture.
Acid Balance Trick 🍋
Add lime juice at the very end of cooking to brighten the curry and cut through the richness, creating a more balanced and complex flavor.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes