Simple Thai Yellow Chicken Pumpkin Curry.

A quick, one-pot curry full of warming spices and cozy fall flavor. Spooned over sticky pomegranate rice it is comforting and delicious! It’s made with Thai red curry paste, yellow curry powder, and canned pumpkin for a rich, slightly sweet depth. Coconut milk makes the curry creamy, while fish sauce (or soy sauce) adds savory flavor, and chili flakes bring just the right amount of spice.

Now that October is here, I can happily share my first pumpkin recipe of the season. For me, September is for apples, and I usually don’t start in on the pumpkin until October. We have plenty of time to enjoy pumpkin, and personally, I love apple season just a smidge more.

However, that doesn’t mean I’m not excited! I’m kicking off this year’s pumpkin recipes with a savory, spicy Thai-inspired curry.

I think when most of us think of pumpkin, our minds immediately go to the classics: pumpkin lattes, pumpkin cookies, or maybe something like a pumpkin swirled quick bread. I make mine with cream cheese, and it is fall magic.

But something that often gets overlooked is using pumpkin in savory recipes. Maybe you’ve made a pumpkin soup, but dishes like pumpkin Alfredo, roasted pumpkin salads, and creamy pumpkin curries don’t always get enough attention.

I love switching things up and throwing us all a little curveball. It’s fun to share a mix of recipes throughout the season.

Curry is actually something my family has really come to love, which is funny because in the early years, no one had much interest in it. But with a little venturing and exploring, everyone slowly warmed up to a great curry. Butter chicken and tikka masala are now two favorites, and we all love a good Thai soup with something spicy and crunchy on top.

This curry is loosely inspired by my Thai ramen soup, which has become one of my most popular fall recipes. I use Thai red curry paste in that soup, and I think it gives the broth the most amazing flavor, so I brought it into this curry too.

Mixed with yellow curry powder, it creates such a delicious combination of spice and cozy warmth. The pumpkin purée adds creaminess and a little sweetness, while making the whole dish feel very October. It’s so yummy and surprisingly quick to make.

My requirements for pretty much any curry? Bowls of rice and homemade naan. Whether the curry is Indian or Thai-inspired, we love my naan around here. It’s my mom’s favorite, but really, no one can resist having a big, warm round all to themselves. It’s so good with this curry!

These are the details

Ingredients

Sticky Pomegranate Rice

• jasmine rice
• coconut milk
• salted butter or ghee
• pomegranate arils

Curry

• salted butter or ghee
• chicken breasts or chicken tenders
• yellow onion
• Thai red curry paste
• yellow curry powder
• coconut milk
• canned pumpkin puree
• fish sauce or soy sauce
• fresh cilantro
• whole roasted cashews

Spicy Garlic Butter

• salted butter or ghee
• garlic
• chili flakes

The Steps

Step 1: Make the sticky coconut rice

Start with the rice. Add the jasmine rice, coconut milk, butter or ghee, and water to a pot. Bring everything to a gentle boil, then cover and cook over low heat.

Once the rice has absorbed the liquid, turn off the heat and leave it covered to steam. This is what gives the rice that nice sticky texture, so try not to peek.

Fluff the rice, then gently fold in the pomegranate arils. I love the little pop of sweetness and color they add. It makes a simple bowl of rice feel so pretty and very fall.

If pomegranate isn’t your thing, simply leave it out. The coconut rice is delicious on its own. You can also use regular steamed jasmine rice if you want to keep dinner even simpler.

Step 2: Start the curry

Now for the curry. Melt the butter or ghee in a large skillet or pot. Add the cubed chicken and chopped onion, season with salt, and cook until the chicken starts to brown and the onion softens.

Add the Thai red curry paste and yellow curry powder. Let everything cook together for a minute or two before adding any liquid. This little step really helps bring out the flavor of the curry and spices and makes the finished dish so much better.

I use chicken breasts, but chicken thighs are great here too. You could even swap in cubed sweet potatoes or cauliflower for a meatless curry.

Step 3: Add the creaminess

Pour in the coconut milk, then add the pumpkin and fish sauce (or soy sauce). Add a splash of water to thin the curry, then stir until the pumpkin is completely incorporated into the coconut milk.

Let the curry gently simmer until the chicken is cooked through and the sauce has thickened. You’re looking for a creamy curry that’s still saucy enough to spoon generously over the rice.

Stir in the cilantro at the end.

Ingredient swap: If you don’t cook with fish sauce, use tamari or soy sauce instead. And make sure you’re using plain pumpkin purée here, not pumpkin pie filling. The pumpkin adds creaminess and a subtle sweetness without making the curry taste overly pumpkiny.

Step 4: Make the spicy garlic butter

This is optional, but I really recommend it.

Melt the butter or ghee with the chopped garlic and cook until the garlic is golden and smells delicious. Add chili flakes to your taste.

Spoon the warm garlic butter over each bowl just before serving. It adds a little extra richness, spice, and garlicky flavor that really finishes the curry.

If you’re cooking for anyone who doesn’t love spice, keep the chili flakes out of the curry itself and serve the spicy garlic butter on the side. That way, everyone can make their bowl as spicy as they like.

Step 5: Put it all together

Spoon the sticky pomegranate rice into bowls, then ladle the warm pumpkin curry over top. Finish with roasted cashews, fresh cilantro, and that spicy garlic butter.

I almost always add homemade naan on the side too. We love having something warm to scoop up all that extra curry sauce.

One small note: I like to make extra. Curry is one of those dishes that’s just as delicious the next day, and having a bowl ready to warm up makes for such an easy lunch or dinner. Store the rice and curry separately, then reheat and add the pomegranate, cashews, cilantro, and garlic butter just before serving. It makes leftovers feel fresh again.