This Thai Pumpkin Curry is deliciously creamy and super tasty. Full of healthy veggies and aromatic goodness—the whole family will love it!
When autumn rolls around and all varieties of pumpkin start showing up at my local farmers’ market, one of the first dishes I’ll make with them is a warm and comforting curry. I love making curries because they offer endless possibilities to experiment with different flavors and textures. There are curries made with meat, chicken, or fish, vegan curries full of beans and pulses, and curries made with only vegetables, such as the one I’m about to share with you today. You can make them flaming hot or mild and delicate, and though they make a great dinner, leftovers for lunch the next day are quite the treat, too.
This Thai pumpkin curry makes an appearance at my table at least three times a month during fall and winter. Made with spicy red curry paste, cooling coconut milk, and a squeeze of lime to brighten everything up, this is a meal that will feel like a warm hug and is guaranteed to become a hit with the whole family!
Is This Thai Pumpkin Curry Healthy?
Though high in fat, this curry is a relatively healthy dinner, especially if served over brown rice or with some whole-wheat bread for dunking. You can make a lighter version by using low-fat coconut milk. To boost the fiber content and add some extra texture, throw in some chickpeas or lima beans. A handful of greens such as baby spinach stirred in at the end wouldn’t hurt either. If you want to make this curry vegan/vegetarian, simply replace the fish sauce with soy sauce or coconut aminos.
How To Cut A Pumpkin
Ok, so you’ve gathered all the ingredients and are ready to make your Thai pumpkin curry! But how do you cut a pumpkin? I recommend cutting the pumpkin into wedges and then removing the seeds and membranes from each piece. Using a sharp paring knife, peel the pumpkin before cutting the flesh into cubes. Not all varieties of winter squash need to be peeled, though. If you were using kabocha squash in this recipe, for example, you could easily leave it unpeeled.
How to Make Ahead and Store
If stored in an airtight container, this curry stays good in the fridge for up to 3 days. It can also be frozen in Ziploc bags for up to 3 months.
Serving Suggestions
This curry goes very well with a side of Brown Rice or some fragrant Coconut Cilantro Lime Rice.
Looking for other delicious curry recipes to try in these colder months ahead? I highly recommend this Creamy Chickpea Curry or a steaming bowl of this Instant-Pot Tahini-Cashew Curry.
Ingredients
- 1 tablespoon coconut oil
- 1 cup carrot sliced
- 1/2 cup onion diced
- 1 red pepper thinly sliced or roughly chopped
- 4 teaspoons red curry paste
- 1 tablespoon fresh garlic minced
- 2 teaspoons brown sugar or coconut sugar
- 2 teaspoons fresh ginger minced
- 1 1/2 teaspoons salt
- 1 can full-fat coconut milk (14.5 ounces)
- 2/3 cup canned pumpkin purée
- 1 teaspoon fish sauce
- 2 cups fresh pumpkin (or squash) peeled and cut into 1/2-inch cubes
- 2 cups broccoli cut into small florets
- 2 tablespoons fresh lime juice
- 2 tablespoons water (optional for slighter thinner curry)
- 1/2 cup cilantro roughly chopped
Instructions
- Heat the coconut oil in a large pot on medium-high heat. Once melted, add in the carrots, onion, and red pepper and cook until they begin to soften, about 5 minutes.
- Add the paste, garlic, sugar, salt, and ginger and cook until fragrant, about 2 minutes.
- Stir in the coconut milk, pumpkin purée and fish sauce. Then, stir in the cubed pumpkin and broccoli.
- Bring to simmer, cover the pot and cook until the pumpkin is tender, about 15-20 minutes.
- Remove from the heat and stir in the lime juice, water (if using), and cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Made it twice in a week to use up my sugar pumpkins (roasted them). SO good. I followed the others’ advice and skipped lime juice. Added a can of chick peas to add some protein. At first I was dismayed at the pungency of the fish sauce but .. I get it now ! Second time around I added more brocoli and red pepper just because … thanks for a great, easy, delicious recipe !!
SO happy you liked it!