Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. It’s gluten-free, super delicious, and can be easily made vegan too. Here is how to make it.
If you are planning on making a Thai meal for your weekend brunch, here are some more recipes you can try – Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken.
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About This Recipe
Thai Pumpkin Curry is a quick and easy-to-make spicy curry made using red curry paste, pumpkin puree, pumpkin cubes, and a few other ingredients. It has a creamy coconut milk base that goes great with rice or quinoa.
This one-pot 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.
This Thai curry uses both pumpkin puree as well as 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 just creates pure magic. You have to try it to believe me!
This curry is also a great dish to make ahead of time, pack, and store for your weekly meals along with some steamed rice.
It is vegan and gluten-free too.
Ingredients
Pumpkin – Pumpkin is the star ingredient of this recipe. You will need both cubed pumpkin and pumpkin puree. To save time, you can buy an already cubed pumpkin from the store. 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 a very unique Thai flavor to the curry. You will get it in the Asian aisle of any grocery store or online. Replace Thai red curry paste with Green Curry Paste or Yellow Curry Paste for a taste change.
Coconut Milk – It adds creaminess to the curry.
Vegetables – Along with pumpkin, I have also added onions and bell peppers. You can also add mushrooms, broccoli, carrots, zucchini, or proteins such as tofu or chickpeas. Chicken or shrimp will work great too.
Vegetable Stock – Make a batch of vegetable stock at home using my easy recipe or buy canned.
Brown Sugar – It gives a hint of sweetness to the curry. You can replace it with jaggery too.
Basil – Basil adds an authentic Asian flavor to the curry, so do not miss this. If you can find Thai Basil, amazing! But if you can’t you can use regular basil too.
Tamarind Paste – Tamarind paste balances the sweet and salty flavors very well.
Others – Apart from the above-mentioned ingredients, you will also need oil, garlic, ginger, and red chili. Adjust the red chili as per your taste.
How To Make Thai Pumpkin Curry
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 2 teaspoon chopped garlic, 2 teaspoon chopped ginger, and 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.
Add 2 cups of vegetable stock and bring the curry to a boil.
Now add ½ cup sliced mixed bell peppers, ¼ cup pumpkin puree, 400 g peeled and cubed pumpkin and ½ cup water.
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, and 1 tablespoon tamarind paste, and cook for 2 minutes.
Garnish with a handful of torn Thai basil, 2 tablespoon chopped cilantro and 1 teaspoon sliced red chilies. Serve hot with steamed rice.
Frequently Asked Questions
Wash the pumpkin and cut it in half horizontally using a sharp paring knife. Remove the seeds using a large spoon. Cut the pumpkin half into thin wedges and peel the skin. Cut into 1-inch cubes.
There are a lot of things you can do with leftover pumpkin puree. Here are some ways
You can use it to make a delicious sauce that can be poured over your grilled meat or vegetables.
Use the puree in the desserts, pie, to make bread or even biscuits.
You can stir it in your morning breakfast of oatmeal, to flavor it.
Add it to quesadillas or even tacos.
Make a pumpkin chia pudding, for your after-meal dessert.
Some of the other pumpkin recipes that you can try are – Pumpkin Banana Bread, Pumpkin Dump Cake, Pumpkin Hummus, or Pumpkin Apple Soup.
Serving Suggestions
Serve this delicious Thai Pumpkin Curry along with Steamed Rice or Thai Sticky Rice. You can also serve it with Brown Rice, Jasmine Rice, Quinoa, Broken Wheat, or even Couscous.
You can also serve a light and delicious Thai Salad on the side for a complete Thai meal.
Storage Suggestions
This Pumpkin Thai Curry will last in the fridge for about 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 either reheat it in a pan or in the microwave until nice and warm and then serve it with some steamed rice or any other accompaniment that you prefer.
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Recipe Card
Thai Pumpkin Curry Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons chopped garlic
- 2 teaspoons chopped ginger
- ¼ cup thinly sliced onions
- 3 tablespoons Thai red curry paste
- 2 cups vegetable stock
- ½ cup sliced mixed bell peppers
- ¼ cup pumpkin puree
- 14 ounce pumpkin (400 g, peeled and cut into 1-inch cubes)
- 2 cups coconut milk
- 2 teaspoons brown sugar
- 1 tablespoon tamarind paste
- handful of Thai basil (roughly torn)
- 2 tablespoons chopped cilantro
- 1 teaspoon chopped red chili
Instructions
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add garlic, ginger, and onions and saute for a minute.
- Add Thai red curry paste and cook for 1-2 minutes on medium heat.
- Add vegetable stock and bring the curry to a boil.
- Now add mixed bell peppers, pumpkin puree, pumpkin, and ½ cup water.
- Cover the pan with a lid and cook for 10-12 minutes until the pumpkin is tender.
- Remove the lid and add coconut milk, brown sugar, and tamarind paste, and cook for 2 minutes.
- Garnish with Thai basil, cilantro, and red chilies. Serve hot with steamed rice.
Mickey S.
This recipe was a winner. I did some modifications. Added sliced baby portabella mushrooms (as I happened to have some leftovers from another recipe) and used chicken broth in lieu of vegetable broth (the boiled chicken was then shredded and added to the soup for protein as needed). I used kabocha pumpkin instead of regular pumpkin as I read somewhere that kabocha is widely used in Thailand for this type of dish. It’s a hardy vegetable that will hold up in the stew.
This is one of the easiest recipes to make and the result was delicious!
I’m putting this in the recipe book for repeats. Thank you.