This Thai pumpkin curry is creamy, comforting, and full of bright flavor. It brings together tender chunks of pumpkin, fragrant coconut milk, and vibrant curry paste for a bowl that feels both cozy and exciting. The best part?
It comes together quickly and uses simple ingredients you can find in most grocery stores. Whether you’re feeding a family or cooking just for yourself, it’s the kind of meal that makes a regular night feel special. Serve it with rice, and you’re set.
Table of contents
Table of Contents
What Makes This Recipe So Good
- Balanced flavor: Sweet pumpkin, savory aromatics, and a gentle kick of spice make each bite satisfying.
- Fast and flexible: Ready in about 35 minutes, and easy to adapt with whatever veggies or protein you have on hand.
- Creamy without dairy: Coconut milk makes it luxuriously silky and naturally dairy-free.
- Weeknight-friendly: Minimal prep, one pot, and simple steps mean less time cooking and cleaning.
- Nourishing: Packed with fiber, vitamins, and healthy fats that keep you full and energized.
ingredients
- Pumpkin or squash: About 2 pounds peeled and cubed (kabocha, sugar pumpkin, or butternut work well)
- Neutral oil: Avocado, grapeseed, or coconut oil
- Thai red curry paste: 2–3 tablespoons, to taste
- Garlic: 3–4 cloves, minced
- Fresh ginger: 1 tablespoon, finely grated
- Yellow onion or shallot: 1 medium, thinly sliced
- Coconut milk: 1 can (13.5–14 oz), full-fat for best texture
- Vegetable or chicken broth: 1 to 1 1/2 cups
- Fish sauce or soy sauce: 1–2 tablespoons
- Brown sugar or coconut sugar: 1 teaspoon (optional, for balance)
- Lime: 1–2, for juice and zest
- Vegetables (optional): Red bell pepper, green beans, spinach, or broccoli
- Protein (optional): Tofu, shrimp, or thinly sliced chicken
- Fresh herbs: Thai basil or cilantro
- Rice: Jasmine rice for serving
- Chilies (optional): Thai bird’s eye or serrano for extra heat
Instructions:
- Prep your pumpkin: Peel and cube into roughly 1-inch pieces.
Aim for similar sizes so they cook evenly.
- Soften aromatics: Warm 1–2 tablespoons of oil in a large pot over medium heat. Add sliced onion and cook until translucent, about 3–4 minutes. Stir in garlic and ginger for another 30 seconds until fragrant.
- Bloom the curry paste: Add the red curry paste.
Stir for 1–2 minutes to release its oils and deepen the flavor. If the pot looks dry, add a splash of oil.
- Add liquids: Pour in the coconut milk and 1 cup of broth. Stir to combine, scraping up any bits from the bottom of the pot.
- Season the base: Add 1 tablespoon fish sauce (or soy sauce) and the sugar, if using.
Taste and adjust the saltiness or sweetness as you like.
- Cook the pumpkin: Add the pumpkin cubes. Bring to a gentle simmer, cover partially, and cook for 12–15 minutes, stirring occasionally, until fork-tender but not mushy. If the curry gets too thick, splash in more broth.
- Add veggies and protein (optional): Stir in quick-cooking vegetables like bell pepper or green beans for the last 5–7 minutes.
If using tofu or pre-cooked shrimp, gently fold them in to warm through. For raw shrimp or thin chicken, simmer until just cooked, 3–5 minutes.
- Finish with lime and herbs: Turn off the heat. Add a generous squeeze of lime juice and a bit of lime zest.
Stir in torn Thai basil or chopped cilantro.
- Serve: Spoon over hot jasmine rice. Garnish with extra herbs and sliced chilies if you like more heat.
One Pot Thai Pumpkin Curry
Ingredients
Equipment
Method
- Peel and cube the pumpkin into roughly 1-inch pieces so they cook evenly.
- Warm 1–2 tablespoons of oil in a large pot over medium heat. Add sliced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and grated ginger for another 30 seconds until fragrant.
- Add the Thai red curry paste and stir for 1–2 minutes to release its oils and deepen the flavor. Add a splash of oil if the pot looks dry.
- Pour in the coconut milk and 1 cup of broth. Stir to combine, scraping up any bits from the bottom of the pot.
- Season with fish sauce (or soy sauce) and the sugar. Taste and adjust saltiness or sweetness as needed.
- Add pumpkin cubes and bring to a gentle simmer. Cover partially and cook for 12–15 minutes, stirring occasionally, until tender but not mushy. Add more broth if needed to maintain a creamy consistency.
- Add optional vegetables like bell pepper or green beans for the last 5–7 minutes of cooking. If using tofu or pre-cooked shrimp, fold them in to warm through. For raw shrimp or thin chicken, simmer until just cooked, about 3–5 minutes.
- Turn off the heat and finish with lime juice, zest, and fresh Thai basil or cilantro. Stir gently to combine.
- Serve hot over jasmine rice. Garnish with extra herbs and sliced chilies if desired.
Notes
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freezes well for up to 2 months. Leave a little headspace in the container for expansion.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of water or broth if it’s too thick.
Avoid boiling to keep the coconut milk smooth.
- Rice: Store rice separately. Reheat with a damp paper towel to keep it fluffy.
Why This is Good for You
- Pumpkin power: Rich in beta-carotene for eye and skin health, plus fiber for steady energy and digestion.
- Healthy fats: Coconut milk provides fats that help you stay satisfied and absorb fat-soluble vitamins.
- Anti-inflammatory aromatics: Ginger and garlic offer antioxidants and support immune health.
- Balanced meal: With rice and optional protein, you get a good mix of carbs, protein, and fats.
- For a little crunch, I finish with granola! For a different kind of energizing blend, try an ultimate energy banana matcha smoothie.
Pitfalls to Watch Out For
- Overcooking the pumpkin: It should be tender but hold its shape. Check early to avoid a mushy curry.
- Skipping the paste bloom: Heating the curry paste in oil unlocks deeper flavor.
Don’t rush this step.
- Too much liquid: Start with less broth, then add more as needed. You want a creamy, not watery, sauce.
- Underseasoning: Taste before serving. Adjust with fish sauce for salt, sugar for balance, and lime for brightness.
- Curdled coconut milk: Avoid hard boils once the coconut milk is in.
Keep the heat at a gentle simmer.
For a different way to enjoy this recipe, try our creamy, iron-rich spinach dip recipe.
Variations You Can Try
- Green curry twist: Swap red curry paste for green curry paste and add green veggies like zucchini and snap peas.
- Vegan version: Use soy sauce or tamari instead of fish sauce, and add crispy tofu or chickpeas for protein.
- Chicken or shrimp: Thinly slice chicken thighs for tenderness, or use shrimp for a faster cook time.
- Extra creamy: Stir in a tablespoon of peanut butter for nutty richness, or top with a drizzle of coconut cream.
- Spice level: Dial up heat with extra curry paste or fresh chilies, or keep it mild and add more lime for brightness.
- Herb swap: Thai basil is classic, but cilantro and a bit of mint work nicely if that’s what you have.
FAQ
What kind of pumpkin works best?
Sugar pumpkin and kabocha are ideal because they’re sweet and hold their shape. Butternut squash is a great, easy-to-find stand-in with similar texture and flavor.
Can I make it ahead?
Yes. It tastes even better the next day as the flavors meld.
Reheat gently and add a squeeze of fresh lime to wake it up.
Is red curry paste very spicy?
It varies by brand. Start with 2 tablespoons and adjust to taste. You can always add more paste or fresh chilies at the end.
Do I need fish sauce?
Fish sauce adds depth and umami, but you can use soy sauce or tamari for a vegetarian version.
Taste and adjust the saltiness accordingly.
What can I serve it with besides rice?
Try quinoa, rice noodles, or cauliflower rice. Warm flatbread works if you want something to scoop with.
How do I thicken a thin curry?
Simmer uncovered for a few minutes to reduce. If needed, mash a few pumpkin cubes into the sauce to naturally thicken it.
Can I use light coconut milk?
You can, but the curry will be less rich.
If using light coconut milk, reduce the broth slightly for a creamier result.
Final Thoughts
Thai pumpkin curry is a simple way to bring big flavor to your table with minimal fuss. It’s comforting, colorful, and endlessly adaptable to what you have on hand. Keep a can of coconut milk, a jar of curry paste, and a squash in your kitchen, and you’re always a half hour away from a satisfying meal.
Once you make it, you’ll find yourself craving it on repeat—especially on cool evenings when you want something warm and bright.
- Nutritional benefits of pumpkin: https://www.healthline.com/nutrition/benefits-of-pumpkin
- Information about Thai red curry paste: https://www.thespruceeats.com/thai-red-curry-paste-3217704
- Coconut milk health benefits: https://www.medicalnewstoday.com/articles/318010
- Guide to cooking jasmine rice: https://www.simplyrecipes.com/recipes/how_to_cook_jasmine_rice/
- Fish sauce alternatives and uses: https://www.bonappetit.com/story/fish-sauce-alternatives
