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Top down view of a shallow bowl full of Pumpkin Thai red curry with Jasmine rice, lime wedge, and Thai basil.

Thai Red Curry Recipe with Pumpkin

This Thai red curry is rich, creamy, savory, and slightly sweet from the pumpkin puree and fresh butternut squash. It's finished with fresh lime juice and a handful of Thai basil.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Dinner
Cuisine: American, Thai
Keyword: Easy, pumpkin, Weeknight
Servings: 6

Ingredients

  • 1 can coconut milk, divided 14 oz
  • 2 tbsp Thai red curry paste we like Mae Ploy brand
  • 1 can pumpkin puree
  • 1 to 1.5 pound chicken thighs cut into bite size pieces
  • 1/2 red bell pepper sliced
  • 1/2 onion sliced
  • 2 cups diced butternut squash cut into bite size cubes (use pre-cut for ease)
  • 1 cup chicken broth
  • 2 tbsp fish sauce plus more if needed
  • 1/2 lime juice only
  • 1 cup Thai basil
  • Jasmine rice, for serving

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.
    1 can coconut milk, divided
  • 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.
    2 tbsp Thai red curry paste, 1 can pumpkin puree
  • 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.
    1 to 1.5 pound chicken thighs
  • 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.
    1 can coconut milk, divided, 1/2 red bell pepper, 1/2 onion, 2 cups diced butternut squash, 1 cup chicken broth, 2 tbsp 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.
    1 cup Thai basil, 1/2 lime
  • Taste for seasoning, adding more lime or fish sauce (or salt), if desired. Serve over rice.
    Jasmine rice, for serving

Notes

Recipe Tips:
  • Fry the curry paste and pumpkin in coconut milk. This cooks off some of the raw pumpkin flavor and intensifies the red curry paste notes. 
  • Use good quality coconut milk. The longer the ingredient list, the more watered down the flavor might be. 
  • Cut the chicken thighs into bite-sized pieces and the butternut squash into 1-inch cubes to ensure they cook faster and evenly.
  • Add lime juice and Thai basil at the end to ensure the freshest flavor.