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+ servings

Thai Pumpkin Curry

This Thai Pumpkin Curry is deliciously creamy and super tasty! Full of healthy veggies and FLAVOR, the whole family will love it!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 315kcal
Author Taylor Kiser


  • 1 Tbsp Coconut oil
  • 1 Cup Carrot, sliced
  • 1/2 Cup Onion, diced
  • 1 Red pepper, Thinly sliced or roughly chopped
  • 4 tsp Red curry paste
  • 1 Tbsp Fresh garlic, minced
  • 2 tsp Brown or coconut sugar
  • 2 tsp Fresh ginger, minced
  • 1 1/2 tsp Salt
  • 1 Can Full fat coconut milk (14.5 oz)
  • 2/3 Cup Canned pumpkin puree
  • 1 tsp Fish sauce
  • 2 Cups Fresh Pumpkin (or butternut squash) peeled and cut into 1/2 inch cubes
  • 2 Cups Broccoli, cut into small florets
  • 2 Tbsp Fresh lime juice
  • 2 Tbsp Water (optional for slighter thinner curry)
  • 1/2 Cup Cilantro, roughly chopped


  • 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 in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
  • Add in the coconut milk, pumpkin and fish sauce and stir. Then, stir in the cubed pumpkin and broccoli.
  • Bring just to simmer on medium heat. Once simmer, reduce the heat to low, cover the pot and simmer until the pumpkin is tender, about 15-20 minutes.
  • Remove from the heat and stir in the lime juice, water (if using) and cilantro.



Calories: 315kcal | Carbohydrates: 24g | Protein: 6g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1050mg | Potassium: 872mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18780IU | Vitamin C: 94mg | Calcium: 96mg | Iron: 5mg