Name: Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai-inspired
Ingredients: 1 tbsp avocado oil; 1 pound boneless skinless chicken thighs, cut into 1/2″ pieces; 3 cloves garlic, minced; 1 tbsp minced ginger; 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand); 1 yellow onion (12 ounces), peeled and diced into 1/2″ pieces; 2 cups carrots, peeled and sliced 1/4″ thick (about 3-4 carrots); 12 ounces broccoli (1-2 heads); 1 tbsp lime zest (grated with a microplane, or use 2 lime leaves); 1/2 tsp sea salt (more or less to taste); 15 ounce can pumpkin purée; 13.5 ounce can coconut milk (full fat); 2 tbsp freshly squeezed lime juice; 1 tbsp fish sauce (optional); 1 tbsp coconut sugar; Freshly steamed jasmine rice or cauliflower rice; Toasted chopped cashews or peanuts; Lime wedges; Cilantro

Jump to Recipe·4 from 10 reviews

I absolutely love sharing this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe with anyone who craves something comforting yet vibrant. It’s one of those dishes where the creamy richness of coconut milk beautifully marries the earthy sweetness of pumpkin, all wrapped up with tender chicken and a colorful bounty of veggies. Every spoonful feels like a warm hug, and I promise, once you try it, it’ll become one of your go-to weeknight meals or even a crowd-pleaser for special occasions.

Why You’ll Love This Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe

I have to say, the flavor profile of this curry is incredibly satisfying. The balance of the savory chicken with the sweetness from the pumpkin and coconut milk creates a lovely harmony that’s both rich and fresh. The hint of lime zest and juice adds this bright pop that keeps the dish from feeling too heavy. Plus, the texture contrast with tender chicken, soft carrots, and crisp broccoli florets gives every bite something exciting to look forward to.

What makes this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe stand out to me is how straightforward it is to prepare. You don’t need to be a spice master or have a kitchen full of exotic ingredients—the essentials come together quickly, and the curry paste does a lot of the flavorful heavy lifting. It’s perfect for those days when you want to whip up comfort food but don’t have hours to spend cooking. I often serve it for weeknight dinners, but it’s also elegant enough to bring to a family gathering or casual party when you want to impress without stress.

Ingredients You’ll Need

A white pot filled with a mix of cooked vegetables including bright orange carrot slices, light green celery pieces, and small white onion chunks, all lightly sautéed with a few browned bits sticking to the sides of the pot. A wooden spoon rests inside the pot on the right side, partially covered by the vegetables. The pot sits on a stove with a visible white marbled countertop. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe lies in its simple, wholesome ingredients that each contribute their own texture, color, and flavor to the dish. Using fresh vegetables, quality curry paste, and creamy coconut milk brings everything to life in the pot.

Avocado oil: I love using this for its high smoke point and subtle flavor that allows the spices to shine.
Boneless skinless chicken thighs: These stay juicy and tender, which is perfect for soaking up the rich curry sauce.
Garlic: Adds a pungent warmth that builds the curry’s depth of flavor.
Minced ginger: Brings a bright, fresh zing that pairs beautifully with the spices.
Yellow curry paste: The heart of this dish, offering both spice and complexity—Mae Ploy is my favorite brand.
Yellow onion: Provides subtle sweetness and a soft texture once cooked.
Carrots: Add a pleasant crunch and natural sweetness to balance the spices.
Broccoli: Offers a nice color contrast and slight bitterness to cut through the creaminess.
Lime zest and juice: Injects a refreshing citrus note that lifts the flavors wonderfully.
Sea salt: Essential for enhancing all the natural flavors of the ingredients.
Pumpkin purée: The star ingredient providing earthiness and a luscious texture.
Coconut milk (full fat): Adds creaminess and a subtle sweetness that rounds out the curry.
Fish sauce (optional): For an umami boost, but it’s completely optional if you prefer to keep it vegetarian or less salty.
Coconut sugar: Balances out the acidity and spice with a gentle sweetness.
To Serve – Jasmine rice or cauliflower rice, toasted chopped cashews or peanuts, lime wedges, and cilantro: These finishing touches elevate the dish with texture, freshness, and a pop of flavor.

Directions

Step 1: Start by prepping all your ingredients so everything is ready when you begin cooking. Peel and slice the carrots, trim and slice the broccoli stems thinly, and cut the broccoli crown into bite-sized florets. This keeps the textures from getting mushy later.

Step 2: Heat a Dutch oven or large skillet over medium-high heat. When hot but not smoking, add the avocado oil and sauté your chicken pieces until they’re golden brown and just barely cooked through. This usually takes about 5-7 minutes. Then remove the chicken and set it aside.

Step 3: In the same pan, add the minced garlic, ginger, and yellow curry paste. Stir constantly over medium heat to break up the curry paste and toast the spices. This step releases the incredible fragrance and flavor from the paste—don’t rush it.

Step 4: Next, toss in your diced onion, carrots, and broccoli stems. Sauté everything for 3-4 minutes until the veggies are just starting to soften but still have a little bite to them.

Step 5: Now, add the lime zest, pumpkin purée, and coconut milk to the pan, stirring well to combine. Bring the mixture to a simmer, making sure to scrape up any delicious browned bits stuck to the pan. This is where the sauce begins to thicken and deepen in flavor.

Step 6: Let the curry simmer gently for 8-10 minutes until the vegetables are tender and the sauce has thickened slightly. If the sauce feels too thick at any point, add a splash of water or chicken stock to loosen it up.

Step 7: Add the broccoli florets and let the curry simmer for another 3-4 minutes until they become tender yet still vibrant and slightly crisp.

Step 8: Return the chicken to the pan and cook for 3-5 more minutes until it’s warmed through and cooked completely.

Step 9: Remove the pan from heat, then stir in the freshly squeezed lime juice, fish sauce (if using), and coconut sugar. Taste the curry and adjust salt or lime juice as needed before serving.

Step 10: Serve hot over steamed jasmine rice or cauliflower rice, topped with toasted chopped cashews or peanuts, fresh cilantro, and lime wedges for that extra burst of flavor and texture.

Servings and Timing

This Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe serves 4 generous portions, perfect for a family dinner or meal prep for a few days. The prep time is around 10-15 minutes, mostly for chopping and prepping the veggies. Cooking takes about 25-30 minutes, so the total time from start to finish is roughly 40 minutes. There’s no resting or cooling time needed—you want to serve it piping hot to fully enjoy those rich, aromatic flavors.

How to Serve This Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe

A black cast iron pan with a thick orange curry filling most of it, dotted with bright green broccoli florets and small round slices of carrot in a creamy, smooth sauce, sits on a white marbled surface. The handle of the pan rests on a black and white striped cloth on the bottom left. Around the pan, there are small orange pumpkins, green herbs, cashew nuts, and lime halves scattered loosely, creating a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

I usually like to serve this curry with fluffy, steaming jasmine rice, which soaks up all the luscious sauce perfectly. For a lighter or lower-carb option, cauliflower rice works beautifully without compromising the texture or flavor. Adding a sprinkle of toasted cashews or peanuts on top gives the dish a delightful crunch and nutty contrast that I adore.

When plating, I like to ladle the curry generously over the rice and then garnish with fresh cilantro leaves and lime wedges on the side. Squeezing a bit of lime right before eating brings every element to life. This dish is perfect served hot at a cozy family meal, but I’ve also brought it to casual holiday gatherings because it’s easy to make and appeals to a variety of palates.

For drinks, I find a crisp white wine like Sauvignon Blanc pairs wonderfully, as its acidity cuts through the creamy richness of the coconut milk. Non-alcoholic options like sparkling water with lime or a chilled ginger tea complement the warm spices delightfully. This curry tastes best served warm or hot; reheating gently preserves its texture and flavor perfectly.

Variations

One of my favorite things about this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe is how easy it is to customize. If you want to mix up the protein, try swapping chicken thighs for boneless chicken breasts, tofu, or even chickpeas for a vegetarian twist. I’ve also made it with turkey when I needed a leaner option—it still turned out wonderfully tender.

If you’re following a gluten-free or vegan diet, this recipe adapts beautifully. Simply skip the fish sauce or replace it with tamari or coconut aminos, and swap chicken for tofu or hearty veggies like sweet potatoes or mushrooms. The richness of the pumpkin and coconut milk keeps the dish satisfying and full of flavor no matter your dietary needs.

For a flavor variation, experiment with different curry pastes like Thai red curry or even massaman to change the spice and aroma profile. You can also add other vegetables such as bell peppers, snap peas, or spinach for extra freshness and nutrition. For a quicker cook time, using pre-cut veggies or frozen broccoli florets works just fine without sacrificing taste.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Using glass containers helps maintain the flavor and makes reheating easier. Be sure to cool the curry slightly before refrigerating to preserve its texture.

Freezing

This curry freezes really well if you want to save some for later. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating gently on the stove or microwave.

Reheating

To reheat, I prefer warming the curry slowly over low-medium heat on the stove, stirring occasionally to ensure it heats evenly and the sauce redistributes nicely. Avoid boiling it again, as this can break down the pumpkin’s creamy texture. Adding a splash of water or coconut milk during reheating can help restore the sauce’s luscious consistency. You can also microwave in short bursts, stirring in between, for convenience.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts can be used, but be careful not to overcook them as they tend to dry out faster than thighs. Adjust the cooking time accordingly and keep an eye on the texture to ensure they remain tender.

Is the curry paste very spicy?

Most yellow curry pastes have a mild to moderate spice level. Mae Ploy brand is flavorful but not too hot, making it accessible for many palates. If you prefer less spice, start with one tablespoon and adjust to taste, or choose a mild curry paste variant.

Can I make this dish ahead of time?

Yes, this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe actually tastes even better the next day as the flavors have more time to meld. Just store it properly and reheat gently before serving. It’s perfect for meal prep.

What can I substitute for pumpkin purée if I don’t have it?

You can replace pumpkin purée with butternut squash purée or sweet potato purée. These alternatives provide a similar sweetness and creaminess that complements the curry beautifully.

Is this recipe suitable for a gluten-free diet?

Yes, the recipe is naturally gluten-free as long as you use a gluten-free curry paste and check that any optional ingredients like fish sauce don’t contain gluten. Always read labels to be sure, especially with store-bought pastes and sauces.

Conclusion

I truly hope you give this Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe a try soon. It’s one of those comforting, flavorful meals that feels special yet is so easy to make. Whether you’re cooking for family, friends, or just yourself, this dish offers warmth, nutrition, and plenty of deliciousness in every bite. Cooking it has become one of my favorite ways to bring a little cozy joy to the table, and I’m sure it will be for you too!