Print

Thai Pumpkin Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until softened.
  3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Add the red curry paste and cook for 1 minute, stirring constantly.
  5. Add the cubed pumpkin and sliced bell pepper, stirring to coat with the curry paste.
  6. Pour in the coconut milk and vegetable broth. Stir to combine.
  7. Add soy sauce and brown sugar. Bring to a gentle simmer.
  8. Cover and cook for 15–20 minutes until the pumpkin is fork-tender.
  9. Stir in lime juice and fresh basil leaves. Adjust seasoning with salt if needed.
  10. 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

Find it online: https://thefamilycooking.com/thai-pumpkin-curry/