Looking for a cozy, comforting meal with a spicy kick? This authentic Thai Pumpkin Curry recipe is perfect for fall, combining creamy coconut milk, tender pumpkin, and the bold flavors of Thai red curry. It’s easy to make, naturally vegan, and comes together in less than 30 minutes. Plus, it’s a delicious way to use up pumpkin or squash when it’s in season!
Let’s dive into how you can create this flavorful dish at home.
Background: Thai Pumpkin Curry is especially popular in the fall, when pumpkin is in season. It’s often enjoyed during cooler months due to its warmth and spice, making it a perfect dish for cozy nights in. While this recipe isn’t tied to any specific holiday, it’s a great option for gatherings like Halloween or Thanksgiving as a vegan main course or side dish.
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Thai Pumpkin Curry Ingredients
The ingredients in this Thai Pumpkin Curry are simple yet flavorful. Each component contributes to the balance of creaminess, spice, and freshness, creating a comforting dish that feels like fall in a bowl.
- Pumpkin (pie pumpkin, kabocha or butternut squash)
- Red bell pepper
- Onion
- Thai red curry paste
- Coconut milk
- Garlic and ginger
- Vegetable broth
- Spinach
- Fresh basil and cilantro (for garnish)
- Lime juice
- Soy sauce or tamari (gluten-free)
- Fish sauce (optional)
- Brown sugar
- Coconut oil
- Cooked jasmine rice for serving
See recipe card for quantities.
Instructions
Follow these simple steps to create your Thai Pumpkin Curry. With just a few key ingredients, you’ll have a delicious meal ready in no time!
- Step 1: Heat oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, stirring for another 1-2 minutes until fragrant. Add the red curry paste and cook for another minute.
- Step 2: Add the diced pumpkin, red bell pepper, and coconut milk. Stir everything together, then pour in the vegetable broth. Bring the mixture to a boil.
- Step 3: Reduce the heat and simmer for 15-20 minutes, or until the pumpkin is tender and the flavors have melded together. Add the fresh spinach and cook until wilted.
- Step 4: Garnish with fresh basil, cilantro, and a squeeze of lime juice before serving. Enjoy!
Hint: For a richer flavor, use full-fat coconut milk. If you prefer more heat, add an extra spoonful of curry paste or fresh chili peppers.
Thai Pumpkin Curry Substitutions
This recipe is versatile and can be adapted to suit various diets or ingredient availability. Here are some substitution ideas:
- Vegan protein – add tofu or chickpeas for extra protein.
- For Thai Pumpkin Curry and Thai recipes in general, the best types of pumpkin are those with firm, sweet flesh that hold up well during cooking. These varieties will maintain their texture in the curry while absorbing all the delicious flavors of the coconut milk and spices. Avoid large carving pumpkins, as they tend to be watery and bland. Here are some great options:
- Kabocha Squash: Known as Japanese pumpkin, kabocha is a popular choice for Thai curries due to its rich, sweet flavor and creamy texture when cooked. It has a slightly starchy texture, which pairs beautifully with coconut milk.
- Butternut Squash: Another excellent option, butternut squash is readily available and has a sweet, nutty flavor that works well in Thai curries. It’s easy to peel and chop, making it a convenient choice.
- Sugar Pumpkin (Pie Pumpkin): These small, sweet pumpkins are perfect for cooking. They have a nice texture and flavor that melds well with Thai spices and coconut milk.
Variations
Want to switch things up? Here are some ways to modify this authentic Thai Pumpkin Curry recipe:
- Spicy – add extra Thai chilies or a drizzle of sriracha for a fiery kick.
- Deluxe – top with crispy shallots and toasted peanuts/cashews for added texture and flavor.
- Kid-friendly – reduce the curry paste and serve with a side of steamed rice to mellow out the heat.
Equipment
You’ll need basic kitchen tools for this recipe, but using the right equipment can make a difference. A heavy-bottomed pot is ideal for simmering the curry, as it helps distribute heat evenly.
I recommend using an enameled Dutch oven for best results. It holds heat well and is perfect for one-pot dishes like this.
Thai Pumpkin Curry Storage
Store leftover authentic Thai Pumpkin Curry in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage, up to 2 months. To reheat, simply warm it on the stovetop or in the microwave.
Top tip
Make sure to sauté the curry paste before adding liquid. This helps to release its full flavor, making your curry even more delicious.
FAQ
Yes, pumpkin is indeed used in Thai cooking! While it may not be as commonly known as ingredients like lemongrass or coconut milk, pumpkin has a special place in Thai cuisine. It’s often featured in curries, soups, and stir-fry dishes, where its natural sweetness complements the bold, spicy, and savory flavors typical of Thai food. Thai pumpkin curries, like this recipe, often use varieties such as kabocha squash, which has a rich texture and mild sweetness, making it a perfect match for coconut milk and curry paste.
Pumpkin curry has a rich, creamy, and slightly sweet flavor with a hint of earthiness from the pumpkin. The sweetness of the pumpkin is balanced by the bold, savory, and spicy elements of Thai red curry paste, which often includes ingredients like chili, garlic, and lemongrass. The coconut milk adds a velvety texture and mild sweetness, creating a smooth, comforting base. Depending on your spice level preference, it can also have a spicy kick, making it a flavorful and warming dish with layers of sweetness, heat, and depth.
If you don’t have pumpkin on hand, you can easily substitute it with other vegetables that hold up well in curries. Common alternatives include:
Butternut Squash: It has a similar sweet and creamy texture, making it one of the best substitutes.
Kabocha Squash: Often used in Thai dishes, it has a slightly sweeter taste and a firmer texture than pumpkin.
Sweet Potatoes: These add a similar sweetness and creaminess to the curry.
Carrots: While less creamy, carrots add sweetness and pair well with Thai curry flavors.
These alternatives will still give you a hearty and flavorful dish with the rich, comforting qualities of traditional Thai pumpkin curry.
Love Thai food? Check out our other Thai recipes here.
Thai Pumpkin Curry Recipe
Equipment
- 1 Dutch oven or heavy-bottomed sauté pan
Ingredients
- 3 cups Butternut squash or kabocha squash or pie pumpkin, peeled and cubed (fresh or frozen)
- 2 tablespoon Thai red curry paste
- 14 oz coconut milk
- 1 red bell pepper sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup vegetable broth
- 2 tablespoon coconut oil or cooking oil
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon fish sauce optional, omit for vegan
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Thai basil optional, garnish
- Cilantro optional, garnish
- 2-3 cups Fresh baby spinach optional
- Cooked jasmine rice for serving
- 1 package Firm tofu cubed, optional
Instructions
Prepare The Pumpkin:
- If using fresh pumpkin, peel and cube the pumpkin into bite-sized pieces. Set aside.
- If adding tofu, sauté in some oil until golden brown and set aside.
Sauté the Aromatics:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger, stirring for another 1-2 minutes until fragrant.
Add Curry Paste:
- Stir in the Thai red curry paste, cooking for about 1 minute to release the flavors.
Simmer the Curry:
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the cubed pumpkin and red bell pepper. Bring the mixture to a boil, then reduce to a simmer.
Season and Cook:
- Stir in the soy sauce (or tamari), fish sauce (if using), lime juice, and brown sugar.
- Simmer for 15-20 minutes, or until the pumpkin is tender and the curry has thickened slightly.
- Add spinach and (optional) tofu and cook until just wilted and warmed through.
Serve:
- Taste and adjust seasoning if necessary (more soy sauce, lime juice, or curry paste as desired).
- Serve hot over cooked jasmine rice and garnish with fresh Thai basil or cilantro.
Rachael says
Autumn in a bowl. Warms the tummy.