Chicken Pumpkin Thai Curry will wow your tastebuds even for a quick weeknight dinner.
Lately, I’ve been reminiscing about my trip to Thailand last year, and with fall officially approaching, my mind started to dream about making a Chicken Pumpkin Thai Curry Recipe to bring the flavors back into my kitchen.
What If You Don’t Have Pumpkin?
While you can certainly use a sweet pumpkin in this curry, it may be easier to find and use butternut, kabocha, or any other hard squash. No need to stress, just find what’s most available to you and use it.
What To Serve This Chicken Pumpkin Thai Curry With
Try this curry spooned generously over cauliflower rice or steamed veggies. (Or, if you’re on Team White Rice, you could serve this Chicken Pumpkin Thai Curry over that. I’m not here to be the paleo police, wink wink.)
Is This Chicken Pumpkin Thai Curry Spicy?
This is a very mild curry, so if you like it medium or spicy, I suggest adding some sliced bird’s eye chilis or other hot red chilies to taste.
Chicken Pumpkin Thai Curry (Paleo, Gluten-Free)
Get the recipe for a simple Chicken Pumpkin Thai Curry that's gluten-free, paleo and whole30-friendly. It's flavorful, warming and filling. Makes a healthy, quick weeknight dinner that will fill you up but not weigh you down.
- 6 cloves garlic peeled
- 2 shallots peeled and chopped
- 1 inch fresh ginger peeled and chopped
- 2 inches lemongrass sliced finely
- 1 tbsp coconut oil
- 2 tbsp red curry paste
- 14 oz coconut milk full-fat
- 1 tsp fish sauce
- 1 lb sweet pumpkin or butternut squash or other hard squash, peeled, seeded and diced
- 1 lb chicken breast or boneless thigh meat, diced
- Limes and Thai basil or cilantro for garnish
Start by making the aromatic base. In a food processor, combine the garlic, shallots, ginger, and lemongrass. Pulse to start breaking down the aromatics into very fine pieces. Add 1 tablespoon of water to get everything moving. You may need to add another 1-3 teaspoons of water beyond that to end up with a paste. Be sure to scrape down the sides of the food processor so you get all the bits. (A mini food processor will work best but you can do it in a normal-sized one as well.) You can also do this job with a mortar and pestle, but it’ll take you some time to grind it all down. Reserve 3 tablespoons (about half) of this mixture for the recipe and refrigerate or freeze the other half for the next time you make a Thai curry.
In a large pot over medium-high heat, add 1 tablespoon coconut oil. Once it starts to shimmer, add 3 tablespoons of the aromatic base from above and 2 tablespoons red curry paste. Stir and cook this with the oil until it starts to smell amazing, about 30 seconds.
Then, add the squash or pumpkin, coconut milk and fish sauce. Bring the coconut milk to a boil, then reduce to a simmer. Cook the squash just until tender, 8 to 10 minutes. Then, add the chicken and cook 5 more minutes or until it’s no longer pink and cooked through.
Garnish with lime wedges and sliced Thai basil or cilantro.
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