Easy Thai Pumpkin Chicken Curry

Pumpkin Puree: Wondering which pumpkin is best for Thai pumpkin chicken curry? Make sure to use regular canned pumpkin puree, NOT pumpkin pie filling!

Ginger Paste: You can also use fresh ginger (minced) if you prefer.

Jarred Red Curry Paste: When making red curry chicken, I love Thai Kitchen’s jarred paste. You can find their red curry paste at your local grocery store. I don’t prefer curry powder for this particular recipe.

Coconut Aminos: This is a delicious alternative to the soy sauce and fish sauce that is typical in Thai red curry recipes. It’s gluten-free and super easy to find at local grocery stores. It adds a hint of sweetness, so no need for additional brown sugar or any other sweetener.

Coconut Milk: I prefer to use a can of full-fat coconut milk. If you only have light coconut milk, that will work too.

Chicken Breast: I use boneless, skinless chicken breast. I slice the breasts into chicken pieces or cubes to make them easy to saute. You can also use boneless chicken thighs if you prefer dark meat.

Lime Juice: Freshly squeezed limes are best for this recipe, but a bottle of lime juice will do in a pinch.

*for a full list of ingredients see the recipe card below.

1. Heat 1 tbsp coconut oil over medium heat in a large, deep skillet. Add in the cubed chicken pieces, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring occasionally. Remove the chicken from the pan and set it aside. It’s ok if it’s not fully cooked through – it will finish cooking in the sauce.
2. Next, add the remaining 1 tbsp coconut oil to the pan along with the onion, garlic, red bell pepper, carrots, and ginger. Sauté over medium heat for 5 minutes.
3. Add in the red curry paste and stir until fragrant.
4. To make the sauce, mix in pumpkin puree, coconut aminos, coriander, turmeric, salt, and coconut milk. Stir. Add the chicken back into the pan and stir. Let everything simmer over medium heat, stirring occasionally, for 8-10 minutes. 
5. Add in the broccoli florets and cook for an additional 5 minutes, until they are bright green and tender. 
6. Serve as-is or over jasmine rice or cauliflower rice. Top with cashews and fresh cilantro, if desired.

Instant Pot

1. Using the Instant Pot sauté feature, sauté the chicken, then remove it.
2. Add the onions, garlic, ginger, and pepper and sauté.
3. Add the chicken back in along with the coconut milk and everything else and cook on high pressure for 5 minutes.
4. Quick release, then add the broccoli and cook on sauté again for 2-3 mins.

1. In a pan over medium heat, sauté the onion, garlic ginger, and bell pepper.
2. Add it to the slow cooker.
3. Top with full chicken breasts and remaining ingredients minus broccoli.
4. Cook on low for 8 hours or high for 4 hours. Then, add broccoli during the last 30 mins of cook time.

Mary’s Tips & Tricks

Protein Substitutions: You can easily substitute Shrimp or Beef in this pumpkin chicken curry recipe. Follow the same instructions, just adjust the cooking time for the protein you choose. Shrimp will only need about 1-2 minutes on each side!

Rice: For this Thai-inspired red curry chicken recipe, using Jasmine rice is ideal! This differs from white rice in that it is long grain and is primarily grown in Thailand.

Optional Toppings: For extra crunch, topping with cashews is a delicious addition to this recipe. You can also top it with fresh cilantro, which adds delicious flavor!

Storage: Store leftover red curry chicken in an airtight container in the refrigerator and eat within 4-5 days.