Back to Recipe
Thai Red Curry with Pumpkin

Thai Red Curry with Pumpkin

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.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 468 kcal per serving

Ingredients

  • 14 ounces - coconut milk
  • 2 tablespoons - Thai red curry paste
  • 1 can - pumpkin puree
  • Pound - chicken thighs
  • ½ - red bell pepper
  • ½ - onion
  • 2 cups - butternut squash
  • 1 cup - chicken broth
  • 2 tablespoons - fish sauce
  • ½ - lime juice
  • 1 cup - Thai basil
  • Jasmine rice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste for seasoning, adding more lime or fish sauce (or salt), if desired. Serve over rice.

Nutrition

Energy: 468 kcal | Total Fat: 27 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 74 mg | Total Carbs: 39 g | Fiber: 2 g | Sugars: 3 g | Proteins: 20 g | Sodium: 3,892 mg | Polyunsaturated: 3 g | Monounsaturated: 6 g

©2026 OnlineCook LLC