Why You’ll Love This Recipe
This curry is both cozy and vibrant, combining natural pumpkin sweetness with the bold flavors of Thai-inspired spices. The creamy coconut milk creates a luscious sauce that coats every bite.
It’s also easy to prepare in one pot and highly customizable. You can adjust the spice level, add protein, or mix in additional vegetables to suit your taste. It’s perfect for weeknight dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
3 cups pumpkin, peeled and cubed
1 red bell pepper, sliced
1 can (13.5 ounces) coconut milk
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon lime juice
1/2 cup fresh basil leaves
Salt, to taste
Directions
- Heat vegetable oil in a large pot over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add the red curry paste and cook for 1 minute, stirring constantly to release its aroma.
- Add the cubed pumpkin and sliced bell pepper, stirring to coat with the curry paste.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add soy sauce and brown sugar. Bring to a gentle simmer.
- Cover and cook for 15–20 minutes, or until the pumpkin is tender.
- Stir in lime juice and fresh basil leaves. Adjust seasoning with salt if needed.
- Serve hot over steamed rice.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
Add chickpeas, tofu, or chicken for additional protein. You can also include vegetables like spinach, zucchini, or snap peas for extra texture and color.
For a spicier curry, add sliced chili peppers or extra curry paste. For a milder version, reduce the curry paste slightly and add a bit more coconut milk.
Butternut squash can be used in place of pumpkin for a similar flavor and texture.
Storage/Reheating
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened. It can also be reheated in the microwave in 1–2 minute intervals.
The curry freezes well for up to 2 months. Allow it to cool completely before freezing.
FAQs
Can I use canned pumpkin puree?
Fresh cubed pumpkin is recommended for texture. Pumpkin puree will change the consistency and make the curry thicker.
Is this curry very spicy?
The heat level depends on the curry paste used. Adjust the amount to suit your preference.
Can I make this vegan?
Yes, it is naturally vegan as written.
What type of pumpkin works best?
Sugar pumpkins or cooking pumpkins are ideal for their sweetness and texture.
Can I use green curry paste instead?
Yes, green curry paste will give a slightly different flavor but works well.
How do I know when the pumpkin is done?
It should be fork-tender but still hold its shape.
What can I serve with Thai Pumpkin Curry?
Steamed jasmine rice or brown rice pairs perfectly.
Can I make this ahead of time?
Yes, the flavors deepen and improve after sitting for a day.
Why is my curry too thick?
Add a little extra broth or coconut milk to reach your desired consistency.
Can I cook this in a slow cooker?
Yes, combine ingredients and cook on low for 4–5 hours until the pumpkin is tender.
Conclusion
Thai Pumpkin Curry is a warm, creamy, and flavorful dish that brings together sweet pumpkin and aromatic spices in a comforting bowl. Easy to prepare and wonderfully adaptable, this recipe is perfect for cozy dinners and satisfying plant-based meals.
PrintThai Pumpkin Curry
Thai Pumpkin Curry is a rich and creamy dish that combines tender pumpkin with bold curry spices and silky coconut milk. This comforting meal offers a perfect balance of sweetness, warmth, and gentle heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 3 cups pumpkin, peeled and cubed
- 1 red bell pepper, sliced
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon lime juice
- 1/2 cup fresh basil leaves
- Salt, to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add the red curry paste and cook for 1 minute, stirring constantly.
- Add the cubed pumpkin and sliced bell pepper, stirring to coat with the curry paste.
- Pour in the coconut milk and vegetable broth. Stir to combine.
- Add soy sauce and brown sugar. Bring to a gentle simmer.
- Cover and cook for 15–20 minutes until the pumpkin is fork-tender.
- Stir in lime juice and fresh basil leaves. Adjust seasoning with salt if needed.
- Serve hot over steamed rice.
Notes
- Butternut squash can be used instead of pumpkin.
- Add chickpeas or tofu for extra plant-based protein.
- Reduce curry paste for a milder flavor or add chili for extra heat.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Add extra broth or coconut milk if the curry thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 29 g
- Saturated Fat: 21 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
