on Sep 21, 2021, Updated Aug 16, 2023
About Thai Pumpkin Curry
Thai Pumpkin Curry is a quick and easy-to-make spicy curry made using red curry paste, pumpkin puree, pumpkin cubes, and other ingredients. It has a creamy coconut milk base that pairs great with rice or quinoa. This one-pot Thai red pumpkin curry is hearty, delicious, and made using ingredients that are easy to find. The curry can be customized easily, and the recipe can be doubled or tripled. Thai Pumpkin Red Curry recipe uses both pumpkin puree and cubed pumpkin, which means this one is high on fall flavors. The taste of pumpkin, along with the creaminess from coconut milk and the burst of flavors from Thai red curry paste, everything together creates pure magic. You have to try it to believe me! This Thai Pumpkin curry recipe is also a great dish to make ahead of time, pack, and store for your weekly meals along with steamed rice. It is vegan and gluten-free too. The recipe can be easily doubled or tripled as per your need. Here are some more Thai recipes that you may like
Thai Red Curry Thai Green Curry Thai Pineapple Fried Rice Pad Thai Noodles Thai Fried Rice Thai Chicken Panang Curry
Ingredients
Pumpkin – Pumpkin is the star ingredient of this recipe. You will need both cubed pumpkin and pumpkin puree. Sugar pumpkins are the best to make this curry. You can buy cubed pumpkin pieces from the store to save time. Make Pumpkin Puree at home using my easy recipe, or use canned puree. You can also replace the pumpkin with squash like Kabocha Squash, Butternut Squash, or Acorn Squash. Thai Red Curry Paste – This paste gives the curry a unique Thai flavor. You will get it in the Asian aisle of any grocery store or online. Make sure to use vegan Thai curry paste if vegan is your concern. Replace red Thai curry paste with Green Curry Paste or Yellow Curry Paste for a taste change. Coconut Milk – It adds creaminess to Thai pumpkin curry. Use full-fat coconut milk for the best taste and texture. Vegetables – I have added onions and bell peppers along with pumpkin. You can add other fresh veggies like mushrooms, green beans, sweet potatoes, broccoli, carrots, bok choy, zucchini, or proteins such as tofu or chickpeas (garbanzo beans). Chicken or shrimp will work great, too. Vegetable Stock – Make a batch of vegetable stock at home or buy canned. Brown Sugar – It gives a hint of sweetness to the curry. You can replace it with jaggery, too. Basil – Thai basil adds an authentic Asian flavor to the curry, so do not miss this. If you can find Thai Basil, it’s amazing! But if you can’t, you can use regular Italian basil, too. Tamarind Paste – Tamarind paste balances the sweet and salty flavors very well. Others – You will also need oil, garlic, fresh ginger, and Thai bird’s eye red chilies. Adjust the chilies as per your taste. You can also add some fish sauce, kaffir lime leaves, light soy sauce, and lime juice (or lemon juice) to this easy Thai pumpkin curry recipe.
How To Make Thai Pumpkin Curry
Heat 2 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add
2 teaspoon finely chopped garlic 2 teaspoon finely chopped ginger ¼ cup thinly sliced onions
and saute for a minute. Add 3 tablespoon Thai red curry paste and cook for 1-2 minutes on medium heat, stirring continuously. Stir in 2 cups of vegetable stock and bring the curry to a boil. Now add
½ cup sliced mixed bell peppers ¼ cup pumpkin puree 14 oz (400 g) peeled and cubed pumpkin (½ inch cubes) ½ cup water
and mix well. Reduce the heat to low. Cover the pan with a lid and cook for 10-12 minutes until the pumpkin is tender. Remove the lid and add
2 cups of coconut milk 2 teaspoon brown sugar 1 tablespoon tamarind paste
and cook for 2 minutes. Check for salt and add if needed. Garnish with a handful of torn Thai basil, 2 tablespoon chopped cilantro, and 1 teaspoon sliced Thai bird’s eye red chilies. Serve hot with steamed rice.
Serving Suggestions
Serve this delicious Thai Pumpkin Curry with Steamed Basmati Rice or Instant Pot Sticky Rice. You can also serve it with Brown Rice, Instant Pot White Jasmine Rice, Quinoa, Broken Wheat or Couscous. You can also serve a light and delicious Thai Watermelon Salad on the side for a complete Thai meal.
Storage Suggestions
Pumpkin Red Thai Curry will last in the fridge for 2 to 3 days when stored in an airtight container. Reheat only the amount you want to serve, as reheating again and again can hamper the taste of the curry. You can reheat it in a pan or the microwave until it is nice and warm, and then serve it with steamed rice or any other accompaniment you prefer. It is a great recipe for meal prep, too.
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