Can I make this curry ahead of time?

Yes, this curry can be made ahead of time and actually tastes better the next day as the flavors continue to develop. Simply reheat before serving.

Can I use canned pumpkin instead of fresh pumpkin?

While fresh pumpkin is recommended for the best texture, canned pumpkin can be used in a pinch. However, the curry may have a slightly different consistency.

What can I use instead of red curry paste?

If you don't have red curry paste, green curry paste can be used as a substitute, though it will alter the flavor profile slightly.

Thai Pumpkin Curry With Coconut Milk

Name: Delicious Thai Pumpkin Curry for Every Occasion
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 cups pumpkin, peeled and cubed; 1 can (400ml) coconut milk; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 tablespoon palm sugar (or brown sugar); 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 onion, sliced; 1 red bell pepper, sliced; Fresh basil leaves for garnish; Jasmine rice, cooked, for serving; Optional: 1 cup tofu or chicken breast, cubed; Optional: Handful of green beans, trimmed and halved; Optional: 1 tablespoon soy sauce (for additional flavor); Optional: 1 stalk lemongrass, smashed; Optional: 2 kaffir lime leaves

Description

A fragrant, creamy Thai pumpkin curry that blends coconut milk, red curry paste, and tender pumpkin for a comforting and flavorful meal.

Ingredients

Scale

2 cups pumpkin, peeled and cubed
1 can (400ml) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 onion, sliced
1 red bell pepper, sliced
Fresh basil leaves for garnish
Jasmine rice, cooked, for serving
Optional: 1 cup tofu or chicken breast, cubed
Optional: Handful of green beans, trimmed and halved
Optional: 1 tablespoon soy sauce (for additional flavor)
Optional: 1 stalk lemongrass, smashed
Optional: 2 kaffir lime leaves

Instructions

Peel and cube the pumpkin. Mince the garlic, slice the onion and red bell pepper.
Cut tofu or chicken into bite-sized pieces if using.
Measure out the coconut milk, curry paste, fish sauce, and sugar. Prepare lemongrass and kaffir lime leaves if using.
Heat vegetable oil in a large pot over medium heat. Sauté garlic until fragrant.
Add onion and red bell pepper. Cook for 3–4 minutes until softened.
Stir in the red curry paste and cook for 1 minute.
Add pumpkin and stir to coat with curry paste.
Pour in coconut milk, fish sauce, and palm sugar. Stir well.
Add lemongrass and kaffir lime leaves if using. Bring to a gentle simmer.
Cover and simmer for 15–20 minutes until pumpkin is tender.
Add tofu or chicken halfway through if using.
Taste and adjust seasoning with fish sauce or soy sauce.
Remove lemongrass and lime leaves. Garnish with fresh basil leaves.
Serve hot over jasmine rice.

Notes

Use fresh Thai herbs like lemongrass and kaffir lime leaves for authentic flavor. Simmer gently to prevent coconut milk from curdling. Avoid overpowering with too much curry paste—start small and adjust.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: Thai pumpkin curry, coconut curry, pumpkin recipe, Thai food, vegetarian curry