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Chicken Pumpkin Curry with Homemade Thai Yellow Curry Paste

Chicken Pumpkin Curry with Homemade Thai Yellow Curry Paste

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Making an authentic Thai Chicken pumpkin curry with homemade yellow curry paste is easier than you think. Enjoy the aroma as you simmer. Lovely!
Course Dinner, Main Course
Cuisine Thai
Diet Low Lactose
Keyword chicken curry, pumpkin, pumpking curry, Thai yellow curry paste, yellow curry paste
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4 people
Author Holly Ford


  • 1 chicken breast half diced into bite size pieces
  • 1/2 onion sliced
  • 1/2 butternut squash diced
  • 1 tbsp oil
  • 14 oz coconut milk
  • fish sauce to taste

For the yellow curry paste

  • 4 lemongrass stalks white and pale green parts only, sliced
  • 3 shallots peeled
  • 2 whole garlic heads cut in half
  • 5-15 dried red chilies
  • 3 1-inch pieces galangal or ginger peeled
  • 1/4 cup cilantro stems and leaves include the roots if there is
  • 1 tbsp curry powder
  • 2 tbsp tumeric powder
  • 1/2 tsp cumin powder
  • 2 tsp coriander powder
  • 1-1/2 tbsp shrimp paste or 1 tablespoon fish sauce
  • 1 tsp kosher salt
  • 2 tbsp chili soaking water


For the yellow curry paste

  • Preheat the oven to 400˚F. Soak the chili in warm water for 15 minutes. Take the chilies out and reserve 2-3 tablespoon of the soaking water.
  • Prepare 3 pieces of foil to wrap shallots, garlic and ginger separately. Wrap them and seal the edges, and place them on a baking sheet. Roast them for 30 minutes. You will need to remove the ginger in 10 minutes after you put in.
  • Squeeze out the roasted garlic from its skin, throw in a food processor along with shallots, ginger, chilies and the rest of the ingredients. Process until they become smooth paste. Set aside.

For the curry

  • Heat 1 tablespoon oil in a pot over medium heat. Saute the onion until soft. Add the chicken, pumpkin, and 1/3 of the yellow curry paste and toss to coat well. Add the coconut milk and stir well to incorporate. Cover the lid and let it simmer for 15 minutes.
  • Season the curry with fish sauce according to your taste. Sprinkle with cilantro and serve hot with rice.


1. If you prefer thinner consistency of curry, add 1 cup of chicken stock as you simmer.
2. The curry recipe uses only 1/3 of the yellow curry paste. Store the leftover curry paste in a zilp-lock bag and keep in the fridge for 1 week or 2-3 month in the freezer.