Thai Pumpkin Chicken Stew: A Creamy, Comforting Bowl of Thai-Inspired Goodness

When the weather turns cool and you’re craving something hearty yet exotic, few dishes satisfy quite like a bowl of Thai Pumpkin Chicken Stew. This recipe combines tender pieces of chicken, velvety pumpkin, and the bold, aromatic flavors of Thai cuisine—think coconut milk, red curry paste, lemongrass, and a hint of lime. Each spoonful feels like a warm hug with a gentle kick of spice.

What makes this dish so appealing is its perfect balance between comfort food and sophistication. The creamy coconut broth brings richness, while the pumpkin lends natural sweetness and smooth texture. It’s a meal that feels luxurious but remains simple enough for a weeknight dinner. Whether you’re exploring Thai-inspired meals for the first time or you already love Asian flavors, this stew is bound to become one of your go-to recipes.

Ingredients Needed

Below is a list of ingredients you’ll need to make this flavorful Thai Pumpkin Chicken Stew, along with an approximate calorie count for each. (Values are per serving and may vary slightly depending on brand and quantity.)

Ingredient	Quantity	Calories (Approx.)
Boneless chicken thighs (cut into cubes)	1 lb (450g)	600
Pumpkin or butternut squash (peeled and cubed)	2 cups	80
Coconut milk (full-fat)	1 can (13.5 oz)	420
Thai red curry paste	2 tablespoons	50
Onion (chopped)	1 medium	45
Garlic cloves (minced)	3 cloves	15
Fresh ginger (grated)	1 tablespoon	5
Chicken broth	2 cups	30
Fish sauce	1 tablespoon	10
Brown sugar or palm sugar	1 tablespoon	50
Lime juice	1 tablespoon	5
Olive or coconut oil	1 tablespoon	120
Fresh basil or cilantro (for garnish)	As desired	5
Salt and pepper	To taste	—

Step-by-Step Cooking Instructions

1. Prep the ingredients:
   Start by cutting your chicken into bite-sized pieces and cubing the pumpkin. Finely chop the onion, mince the garlic, and grate the ginger. Having everything prepped makes cooking smooth and enjoyable.
2. Sauté the aromatics:
   Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic and ginger, cooking until fragrant—about 1 minute.
3. Add the curry base:
   Mix in the red curry paste and let it toast for about 30 seconds. This helps release its deep, spicy aroma and intensifies the flavor.
4. Cook the chicken:
   Add the chicken pieces and stir until they are well-coated with curry paste. Cook for 4–5 minutes until the chicken starts to brown.
5. Add pumpkin and liquids:
   Pour in the chicken broth and coconut milk. Stir in the pumpkin cubes, fish sauce, and brown sugar. Bring everything to a gentle boil.
6. Simmer to perfection:
   Reduce the heat and let the stew simmer uncovered for about 20–25 minutes, or until the pumpkin is soft and the sauce has thickened slightly.
7. Finish with freshness:
   Stir in lime juice, adjust salt and pepper, and taste the broth. It should be a harmonious balance of sweet, salty, spicy, and tangy.
8. Serve and enjoy:
   Ladle the stew into bowls, garnish with fresh basil or cilantro, and serve hot.

Tips for Customizing the Recipe

• Add more veggies: Toss in bell peppers, spinach, or green beans for extra nutrition and color.
• Make it vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth.
• Control the heat: Adjust the level of red curry paste depending on your spice tolerance.
• Creaminess factor: For an even richer texture, add a splash of heavy cream or extra coconut milk.
• Enhance with texture: Top with toasted pumpkin seeds or crushed peanuts for a delightful crunch.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~390 kcal
Protein	28g
Carbohydrates	20g
Fat	23g
Fiber	4g
Sugar	6g
Sodium	650mg
Vitamin A	180% DV
Vitamin C	25% DV
Calcium	6% DV
Iron	15% DV

Serving Suggestions

Thai Pumpkin Chicken Stew pairs wonderfully with steamed jasmine rice, brown rice, or rice noodles. For a lighter meal, serve it with a side of fresh cucumber salad or Thai mango salad. You can also enjoy it with crusty bread to soak up every drop of that luscious curry broth. If you want to elevate the presentation, drizzle a bit of coconut cream on top and sprinkle freshly chopped herbs before serving.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin puree if fresh pumpkin or butternut squash isn’t available. However, the texture will be slightly different—more like a creamy soup than a chunky stew. For the best results, add the puree toward the end of cooking to avoid over-thickening.

2. What type of chicken works best for this stew?

Boneless, skinless chicken thighs are ideal because they stay tender and juicy even after simmering. You can also use chicken breast, but be careful not to overcook it as it can become dry.

3. Can I make Thai Pumpkin Chicken Stew in a slow cooker?

Absolutely! Combine all ingredients (except lime juice and herbs) in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add lime juice and fresh herbs just before serving for a burst of freshness.

4. Is Thai Pumpkin Chicken Stew spicy?

The spice level depends on the amount and brand of Thai red curry paste you use. Some brands are mild, while others can be quite hot. Start with 1 tablespoon and adjust according to your heat preference.

5. What can I use instead of coconut milk?

If you’re avoiding coconut milk, try evaporated milk, cashew cream, or oat milk for a lighter version. Keep in mind that these substitutes will slightly alter the traditional Thai flavor profile.

Conclusion

Thai Pumpkin Chicken Stew is more than just a recipe—it’s an experience of rich, creamy textures and aromatic Thai spices that turn a simple meal into something memorable. With its combination of wholesome ingredients, this dish nourishes your body while delighting your senses. Whether you’re making it for a family dinner or a cozy solo meal, each spoonful brings warmth, flavor, and a touch of Thailand right to your table.