Thai Pumpkin Curry with Chicken
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A Bowl Full of Thai-Inspired Comfort 🥥🌶️
This curry comes together in one pot with a simple combination of creamy coconut milk, pumpkin, curry paste, and chicken stock. Fresh ginger, Thai basil, cilantro, and lime keep every bite lively, while Sriracha lets you turn up the heat if that's your thing. 🔥 Spoon it over rice and dinner is served. 🍚
Thai Pumpkin Curry with Chicken
Yield: 4 servings
1 (13.5- to 14-ounce) can coconut milk
1 cup canned pumpkin puree
1/4 cup favorite red curry paste
1 cup chicken stock or vegetable stock
2 tablespoons palm sugar (or brown sugar), plus more as needed
2 teaspoons fish sauce, plus more as needed
3 (1/8-inch-thick) slices fresh ginger
1 pound boneless and skinless chicken thighs or breasts, cut into 1-inch chunks or slices
1/2 medium yellow onion, sliced
1 cup yard-long beans (or green beans), cut into 3-inch pieces
1 cup stemmed, halved, or quartered shiitake or cremini mushrooms
1 cup sliced bell pepper (any color)
1/4 cup loosely packed chopped fresh cilantro, plus more whole leaves for garnish
1/4 cup loosely packed Thai basil leaves, plus more for garnish
Freshly squeezed lime juice, to taste
Sriracha sauce, to taste (optional)
In a 4-quart saucepan, skillet, or wok over medium heat, combine the coconut milk, pumpkin, curry paste, stock, sugar, and fish sauce. Whisk ingredients thoroughly and bring to a simmer over medium-high heat. Add the ginger slices and chicken and continue to simmer for 3 to 4 minutes. Add the onions, green beans, mushrooms, and bell pepper and continue to simmer until everything is tender and cooked through, about 3 minutes more. Remove the curry from the heat. Add the cilantro and Thai basil.
Remove the ginger slices. Season to taste with more sugar, fish sauce, and lime juice. Add Sriracha sauce for extra spice. Transfer to a serving bowl. Garnish with the extra cilantro and Thai basil. Serve with favorite rice.
Chef Stacy Tip: You can easily substitute other vegetables, meat, or seafood to make the dish your own.
Equipment List:
wooden spoon
A Small Favor for Big Flavors!“I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
From the Tip Jar: Mastering the Art of Cooking Rice (Restaurant-Style!) 🍚
Crunchy, buttery, salty, sweet—and full of fall flavor! Join Chef Stacy for a fun 30-minute virtual candy-making class as we make Pumpkin Spice Brittle from scratch. Toasted pumpkin seeds, warm fall spices, and perfectly caramelized sugar come together in a crisp homemade candy that’s perfect for snacking, sharing, or packaging up as a fall gift.
🍽 On the Menu
Pumpkin Spice Brittle with Toasted Pumpkin Seeds
Bonus Recipe: Sea Salt Chocolate Fudge
📅 Tuesday, October 20, 2026 | 🕓 5:30 PM - 6:00 PM (PST)
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Lodge Essential Enamel Cast Iron Dutch Oven, 4.5 Quart, Island Spice Red
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy