Thai Red Curry with Chicken and Pumpkin

Thai red curry with chicken and pumpkin

Tender chicken thighs and pumpkin with Thai Red Curry paste and creamy coconut milk ready in under half an hour served with cooked Jasmine rice – what a perfect match.


  • 400 g boneless chicken thighs

  • 200 g pumpkin

  • 2 Tbsp Thai red curry paste

  • 250 ml coconut milk (for stir frying with Thai red curry paste)

  • 250 ml coconut milk (to stir and simmer)

  • 200 ml water

  • 1 ½ Tbsp fish sauce 

  • 2 Tbsp palm sugar

  • 4 kaffir lime leaves

  • A handful basil

  • 5 pieces of chilies

  • Cooked Jasmine rice for serving


  1. Boneless chicken thighs, cut the chicken into small bite sized pieces.

  2. Pumpkin, peel and cut it into bite size cubes 

  3. Red chili, trimmed diagonally into 1-inch slices.

  4. Basil, pluck the basil leaves off the stems.

  5. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.

PREP TIME : 10 minutes

COOKING TIME :  20 minutes

YIELD4 people


Thai red curry with chicken and pumpkin


  1. Pour in 250 ml. of coconut milk and bring it to a boil on medium heat. Once the coconut milk is boiling add the Thai red curry paste. Keep stir frying continuously.  At this stage you want to continue to stir your Thai red curry until you can see the red oil on top. 

  2. Now add  the chicken and stir-fry until evenly mixed. Then pour in 250 ml of coconut milk and water and stir to combine then cook until the curry boils.

  3. Now add fish sauce, palm sugar and pumpkin and stir to combine and cook until the pumpkin is soft and the chicken is cooked well. 

  4. Now add basil, kaffir lime leaves and chilies, stir for another second.  Remove from heat and serve with cooked Jasmine rice.

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