Name: Thai Pumpkin Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai-Inspired
Ingredients: 2 tablespoons coconut oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2–3 tablespoons red curry paste; 1 tablespoon soy sauce or fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1 can (13.5 ounces) coconut milk; 1 cup vegetable broth; 3 cups pumpkin, peeled and cubed; 1 red bell pepper, sliced; 1 zucchini, sliced; 1/4 cup fresh Thai basil or cilantro, chopped; Salt and black pepper to taste; Steamed jasmine rice for serving

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Get ready to fall in love with the bold, beautiful flavors of Thai Pumpkin Curry. This dish is a cozy, creamy, and utterly satisfying bowl of goodness that brings together tender pumpkin, vibrant veggies, and aromatic spices all swimming in a luscious coconut broth. Every spoonful bursts with sweet, savory, and just-the-right-amount-of-spicy notes, making it a go-to comfort food that’s also unbelievably simple to make. Whether you’re looking for a weeknight dinner or a dish to impress friends, Thai Pumpkin Curry will quickly become your favorite way to bring a little taste of Thailand to your own kitchen.

Thai Pumpkin Curry Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients can transform into something so vibrant and flavorful! Each component in this Thai Pumpkin Curry recipe plays its own special role, whether it’s adding creaminess, depth, a pop of color, or a punch of fragrance. Here’s what you’ll need and why they matter:

Coconut oil: Adds richness and a touch of tropical flavor that forms the foundation for all those aromatic ingredients.
Onion: Sautéed onion builds a sweet, savory base that supports the curry’s other flavors.
Garlic: Brings an irresistible fragrance and mellow heat to the dish.
Fresh ginger: Lends a zingy, peppery brightness that wakes up your palate.
Red curry paste: The heart of Thai Pumpkin Curry, this paste packs in chili, lemongrass, and spices for that essential Thai kick.
Coconut milk: Gives the curry its signature creamy texture and a subtle sweetness that balances the heat.
Vegetable broth: Thins out the curry just enough while adding savory depth.
Pumpkin: The star ingredient! Cubed pumpkin soaks up all those flavors and becomes meltingly tender.
Red bell pepper: Adds a splash of color and a gentle crunch that contrasts perfectly with the soft pumpkin.
Zucchini: Brings a tender bite and soaks up the curry sauce beautifully.
Soy sauce or fish sauce: Gives that necessary umami punch and a hint of saltiness.
Brown sugar: Just a touch to balance out the savory and spicy notes.
Lime juice: Brightens up the curry, making every bite sing with freshness.
Fresh Thai basil or cilantro: A handful of herbs at the end brings fragrance and a pop of green.
Salt and black pepper: For seasoning, to taste—it’s all about those little finishing touches.
Steamed jasmine rice: The perfect fluffy bed for soaking up all that glorious curry sauce!

How to Make Thai Pumpkin Curry

Step 1: Sauté the Aromatics

Start by heating the coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and let it cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Next, stir in the garlic and grated fresh ginger, letting them sizzle for about a minute. This step releases those incredible aromas and lays the foundation for your Thai Pumpkin Curry’s depth of flavor.

Step 2: Bloom the Curry Paste

Add the red curry paste to your pan, stirring it into the aromatics for about a minute. You’ll notice the paste deepening in color and releasing a fragrant, spicy scent—this blooming process is key for unlocking the full flavor of the curry paste and infusing every bite with Thai-inspired magic.

Step 3: Build the Sauce

Pour in the coconut milk and vegetable broth, stirring everything together until smooth and well combined. The coconut milk will instantly mellow out the spice and create that signature creamy sauce. Let this mixture come to a gentle simmer, setting the stage for your veggies to soak up all the flavors.

Step 4: Simmer the Pumpkin

Add the cubed pumpkin to the bubbling sauce, making sure each piece is submerged. Simmer uncovered for 15 to 20 minutes, or until the pumpkin is fork-tender and starting to break down around the edges. This is when the curry really starts to come together—the pumpkin infuses the sauce with a subtle sweetness and rich texture.

Step 5: Add the Remaining Veggies and Flavorings

Gently stir in the sliced red bell pepper, zucchini, soy sauce (or fish sauce), brown sugar, and lime juice. Let everything cook for another 5 to 7 minutes, just until the bell pepper and zucchini are tender but still a little crisp. At this stage, taste your Thai Pumpkin Curry and adjust the seasoning with salt, black pepper, or a little extra curry paste if you like it spicier.

Step 6: Finish and Serve

Once the veggies are cooked to your liking, remove the pan from the heat. Stir in a generous handful of fresh Thai basil or cilantro, which will wilt and add a final burst of fragrance. Serve your Thai Pumpkin Curry hot, ladled over fluffy steamed jasmine rice, and get ready for a meal that’s as comforting as it is exciting!

How to Serve Thai Pumpkin Curry

Garnishes

For the perfect finishing touch, sprinkle your Thai Pumpkin Curry with extra chopped Thai basil or cilantro right before serving. A squeeze of fresh lime juice and a few thinly sliced red chilies can add both color and a zesty kick. Toasted coconut flakes or a handful of roasted peanuts also make fantastic toppings for a little crunch and extra flavor.

Side Dishes

While Thai Pumpkin Curry is wonderfully satisfying all on its own, pairing it with steamed jasmine rice is classic and helps soak up every last drop of that creamy sauce. For a heartier meal, consider serving it with a simple Thai cucumber salad, some crispy spring rolls, or a side of steamed or stir-fried greens like bok choy or broccoli.

Creative Ways to Present

If you want to make your Thai Pumpkin Curry extra special, try serving it in a hollowed-out pumpkin or squash for a show-stopping centerpiece. You can also ladle it into individual bowls and top each with a swirl of coconut milk, a sprinkle of fresh herbs, and a wedge of lime for a restaurant-worthy presentation that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Thai Pumpkin Curry to an airtight container and refrigerate for up to 4 days. The flavors actually develop and deepen as it sits, so don’t be surprised if it tastes even better the next day!

Freezing

This curry freezes beautifully. Let it cool completely, then pack it into freezer-safe containers or zip-top bags. It will keep for up to 2 months. Just remember to leave a little space at the top of the container for expansion as it freezes.

Reheating

Reheat your curry gently on the stovetop over medium heat or in the microwave, stirring occasionally until hot. If the sauce thickens up too much, just add a splash of water or coconut milk to loosen it to your desired consistency.

FAQs

Can I use a different type Main Course

Absolutely! Kabocha squash or butternut squash both work beautifully in this recipe. They have a similar texture and sweetness, so you won’t miss a beat if pumpkin isn’t available.

How spicy is Thai Pumpkin Curry, and can I adjust the heat?

The red curry paste brings a gentle heat, but it’s easy to control. Start with two tablespoons of paste and add more if you like things spicy. For an even milder curry, use less paste or opt for a mild variety.

Can I add protein to this curry?

Definitely! For extra heartiness, toss in cubes of tofu, cooked chicken, or even shrimp. Just add your protein in the last 5 to 10 minutes of cooking to let it soak up the curry flavors without overcooking.

Is Thai Pumpkin Curry gluten-free?

It can be! Just be sure to use tamari or a certified gluten-free soy sauce in place of regular soy sauce. All the other ingredients are naturally gluten-free, making it a great option for those with dietary restrictions.

Can I make Thai Pumpkin Curry ahead of time?

Yes, and it’s even tastier the next day! Prepare the curry up to two days ahead and store it in the fridge. The flavors will meld and intensify, making for an even more flavorful meal when you’re ready to serve.

Final Thoughts

There’s something undeniably special about cooking up a pot of Thai Pumpkin Curry—it’s warm, welcoming, and packed with vibrant flavors that make every bite a little celebration. Give it a try and let this cozy, colorful dish brighten up your table. I can’t wait for you to discover just how delicious homemade Thai Pumpkin Curry can be!

Thai Pumpkin Curry Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and comforting Thai Pumpkin Curry made with creamy coconut milk, red curry paste, and fresh vegetables. Perfectly spiced and simmered to tender perfection, this vegan and gluten-free dish pairs beautifully with steamed jasmine rice for a wholesome meal.

Ingredients

Scale

Base Ingredients

2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Spices & Sauces

2–3 tablespoons red curry paste
1 tablespoon soy sauce or fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice

Vegetables & Liquids

1 can (13.5 ounces) coconut milk
1 cup vegetable broth
3 cups pumpkin, peeled and cubed
1 red bell pepper, sliced
1 zucchini, sliced

Herbs & Garnish

1/4 cup fresh Thai basil or cilantro, chopped
Salt and black pepper to taste
Steamed jasmine rice for serving

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Instructions

Heat the base: Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add aromatics: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to build depth of flavor.
Incorporate curry paste: Add 2–3 tablespoons of red curry paste and stir for 1 minute to release the vibrant flavors into the oil.
Add liquids and pumpkin: Pour in the coconut milk and vegetable broth, stirring to combine. Add the peeled and cubed pumpkin, then simmer uncovered for 15–20 minutes until the pumpkin is tender.
Add remaining vegetables and seasonings: Stir in sliced red bell pepper, zucchini, soy or fish sauce, brown sugar, and lime juice. Simmer another 5–7 minutes until vegetables are tender-crisp.
Adjust seasoning: Taste and season with salt, black pepper, or extra curry paste if desired to balance the flavor.
Finish and serve: Remove from heat, stir in fresh Thai basil or cilantro, and serve hot over steamed jasmine rice.