Slow Cooker Thai Pumpkin Curry

This comforting Slow Cooker Thai Pumpkin Curry blends creamy coconut milk with aromatic red curry paste and tender chunks of pumpkin for a cozy, flavorful Thai-inspired dish that’s mostly hands-off thanks to the slow cooker.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it delivers all the bold, authentic Thai flavors—spicy, sweet, salty, and tangy—in a super convenient package. The slow cooker does the heavy lifting, allowing the pumpkin to become melt-in-your-mouth tender while soaking up the rich coconut curry sauce.

It’s naturally gluten-free (with tamari sub), easily adaptable to vegan or vegetarian by skipping chicken, and perfect for busy weeknights or meal prep. The warmth from ginger and garlic, combined with the subtle earthiness of pumpkin, makes it feel like a hug in a bowl—ideal for fall or any chilly day, and it tastes even better as leftovers when flavors deepen.

Yield: 6 servings

Slow Cooker Thai Pumpkin Curry

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Creamy, aromatic slow cooker Thai pumpkin curry with tender squash, coconut, and bold spices—cozy and effortless comfort food.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 ½–2 lbs pumpkin or butternut squash, peeled and cut into ¾-inch cubes (about 4-5 cups)
• 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces (omit for vegan)
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 3-4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 2-3 tablespoons Thai red curry paste (adjust to taste)
• 1 (14-ounce) can full-fat coconut milk
• 1 cup vegetable or chicken broth
• 1-2 tablespoons fish sauce (or soy sauce/tamari for vegan)
• 1 tablespoon brown sugar
• 2 cups fresh spinach or baby kale (added at end)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Toasted cashews or peanuts (optional garnish)
• Cooked jasmine rice or cauliflower rice, for serving

Instructions

1. Get your slow cooker ready — Lightly grease the insert or just dive in! This is where the magic starts with minimal effort.
2. Layer in the veggies and protein — Toss the cubed pumpkin (or butternut), diced onion, sliced red bell pepper, and chicken pieces (if using) straight into the slow cooker. It’s colorful and inviting already!
3. Whip up the flavorful base — In a bowl or directly in the pot, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, fish sauce (or tamari), brown sugar, and broth until smooth and fragrant. Pour this gorgeous golden mixture over everything.
4. Give it a gentle stir — Mix lightly so the sauce coats all the chunks evenly—don’t worry if it looks a bit separated at first; it’ll meld beautifully.
5. Set it and forget it — Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The house will smell incredible as the pumpkin softens and flavors deepen.
6. Check tenderness — About 30 minutes before done, poke the pumpkin with a fork—it should be fork-tender but not mushy. If needed, cook a bit longer.
7. Add those fresh greens — Stir in the spinach or kale during the last 10-15 minutes. It wilts perfectly and adds vibrant color and nutrition.
8. Brighten it up — Squeeze in fresh lime juice right before serving—this wakes up all the flavors with a zesty pop! Taste and adjust salt, sugar, or spice.
9. Serve with love — Ladle over fluffy jasmine rice (or low-carb cauliflower rice). Sprinkle generously with chopped cilantro and crunchy toasted cashews for texture contrast.
10. Enjoy the compliments — Dig in while hot—this cozy curry is even better shared with friends or family!

Notes

Use sugar pie pumpkin for best taste; avoid jack-o'-lantern types as they're stringy. If sauce is too thin, mash some pumpkin into it or simmer uncovered briefly. Always add lime at end to preserve brightness.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 259Total Fat 14gSaturated Fat 9gUnsaturated Fat 5gCholesterol 92mgSodium 361mgCarbohydrates 13gFiber 3gSugar 5gProtein 23g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use full-fat coconut milk for the creamiest texture; shake the can well before opening.
• Cut pumpkin (or butternut squash) into uniform ¾-inch cubes so it cooks evenly without turning mushy.
• Sauté onions, garlic, and ginger briefly on the stovetop first if your slow cooker has a sauté function, or do it in a pan—this builds deeper flavor.
• Adjust spice by starting with less red curry paste and tasting midway; brands vary in heat.
• For thicker sauce, stir in a spoonful of peanut butter or let it cook uncovered on high for the last 30 minutes.
• Garnish generously with fresh lime juice, cilantro, and crunchy toasted cashews or peanuts right before serving for contrast.

Ingredients Notes in Long Form Pumpkin (or butternut squash) brings natural sweetness and hearty texture that pairs beautifully with Thai spices—choose a small sugar pie pumpkin for best flavor, or pre-cut butternut for convenience. Red curry paste is the star, providing lemongrass, galangal, and chili notes; Thai Kitchen or Mae Ploy brands are reliable. Full-fat coconut milk creates luxurious creaminess without separating. Fish sauce adds umami depth (use soy or tamari for vegan). Brown sugar balances heat with subtle caramel notes. Aromatics like onion, garlic, and ginger form the flavor foundation. Optional chicken makes it hearty and protein-packed, while bell peppers and spinach add color, crunch, and nutrition. Fresh lime and herbs brighten everything at the end.

Variations and Substitutions in Long Form

Make it vegan by omitting chicken and adding chickpeas, lentils, or extra veggies like carrots, broccoli, or sweet potatoes. Swap pumpkin for butternut squash, acorn squash, or even sweet potatoes for similar sweetness. Use green curry paste for a fresher, herbaceous twist or yellow for milder flavor.

Replace chicken with shrimp (add in last 30 minutes), tofu cubes, or beef for different proteins. For nutty richness, stir in peanut butter. Coconut milk can be light for fewer calories, though less creamy—sub heavy cream only if dairy is okay. Add more veggies like zucchini or green beans for bulk. For gluten-free, ensure soy sauce is tamari. Adjust heat with cayenne or fresh chilies.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if thickened. Freezes beautifully for 2-3 months—portion into freezer bags, thaw overnight in fridge, and reheat slowly to avoid separating the coconut milk. Stir well after reheating.

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