Pumpkin Curry with Thai Red Curry Paste and Coconut Milk Recipe

Introduction

This vibrant Pumpkin Curry brings together the sweetness of roasted pumpkin with the bold flavors of Thai red curry and fresh herbs. It’s a comforting, colorful dish perfect for cozy dinners or impressing guests with exotic tastes.

Ingredients

• 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
• 5 tbsp. vegetable or peanut oil, divided
• Kosher salt
• 1/4 cup Thai red curry paste
• 1 (13.5 oz) can coconut milk
• 1 small green bell pepper, seeded and sliced into strips
• 1 small red bell pepper, seeded and sliced into strips
• 1 medium shallot, halved and thinly sliced
• 2 to 3 Thai bird’s eye chilis, sliced
• 1/3 cup canned bamboo shoots, drained and sliced into thin matchsticks
• 1/2 lime, juice
• 1 1/2 tbsp. fish sauce
• 1/4 cup fresh Thai basil, plus more thinly sliced for serving
• Lime wedges, for serving
• Steamed rice, for serving

Instructions

1. Step 1: Preheat the oven to 400ºF. Halve the pumpkin and scoop out the seeds. Cut it into 8 to 10 thick wedges. Place the wedges on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil, and season with kosher salt. Roast for 20 to 25 minutes until just tender, then let cool.
2. Step 2: When cool enough to handle, carefully remove the skin from the pumpkin with a paring knife. Roughly chop the pumpkin into 2-inch pieces. Mash some of the tender pieces to fill a ¼ cup measure and set aside.
3. Step 3: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add the red curry paste and cook, stirring often, until fragrant and darkened in color, about 2 to 3 minutes. Reduce heat to medium-low and stir in the coconut milk. Simmer for 3 minutes, then remove from heat to cool slightly.
4. Step 4: Add the mashed pumpkin and ¼ cup water to the coconut mixture. Use an immersion blender to puree until smooth, or transfer to a blender, puree, and return the sauce to the pot.
5. Step 5: Add the green and red bell peppers, shallot, bird’s eye chilis, and bamboo shoots to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 to 7 minutes until the vegetables begin to soften. Uncover, add the reserved pumpkin pieces, and simmer for another 5 minutes until tender.
6. Step 6: Just before serving, stir in the lime juice, fish sauce, and Thai basil leaves. Serve the curry over steamed white rice, topped with additional sliced basil and lime wedges on the side.

Tips & Variations

• To make this dish vegetarian, substitute the fish sauce with soy sauce or tamari for a similar depth of flavor.
• Adjust the number of bird’s eye chilis to control the heat level to your preference.
• If kabocha squash is unavailable, a small butternut squash can be a good alternative.
• Use fresh Thai basil for authentic flavor, but sweet basil can work in a pinch.

Storage

Store any leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Fresh pumpkin is preferred for texture and flavor, but in a pinch, you can use canned pumpkin puree. Adjust the consistency by adding a little water or coconut milk, and reduce any cooking time since canned pumpkin is already cooked.

Is this curry very spicy?

The heat mainly comes from Thai bird’s eye chilis and red curry paste. You can adjust the spice level by reducing the number of chilis or using a milder curry paste.

Pumpkin Curry with Thai Red Curry Paste and Coconut Milk Recipe

Print Recipe

★★★★★

4.4 from 99 reviews

This vibrant Pumpkin Curry recipe features roasted kabocha squash combined with a fragrant Thai red curry paste and creamy coconut milk. The dish is enhanced with bell peppers, shallots, bamboo shoots, and aromatic Thai basil, making a delicious and colorful curry perfect for serving over steamed rice. It balances savory, spicy, and tangy flavors for a comforting yet exciting meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables

• 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
• 1 small green bell pepper, seeded and sliced into strips
• 1 small red bell pepper, seeded and sliced into strips
• 1 medium shallot, halved and thinly sliced
• 2 to 3 Thai bird’s eye chilis, sliced
• 1/3 cup canned bamboo shoots, drained and sliced into thin matchsticks

Pantry Items

• 5 tbsp vegetable or peanut oil, divided
• Kosher salt, to taste
• 1/4 cup Thai red curry paste
• 1 (13.5 oz) can coconut milk
• 1 1/2 tbsp fish sauce

Finishing Ingredients

• 1/2 lime, juice
• 1/4 cup fresh Thai basil, plus more thinly sliced for serving
• Lime wedges, for serving
• Steamed rice, for serving

Instructions

1. Roast the Pumpkin: Preheat your oven to 400ºF. Halve the pumpkin and scoop out the seeds, discarding them. Cut the pumpkin into 8 to 10 thick wedges and place them on a parchment-lined baking sheet. Drizzle with 3 tablespoons of oil and sprinkle with kosher salt. Roast for 20 to 25 minutes until the pumpkin is almost tender, easily pierced with a fork but still with a little resistance. Allow to cool.
2. Prepare Pumpkin Flesh: When cool, use a paring knife to carefully remove the skin from the roasted pumpkin wedges. Roughly chop the peeled pumpkin into 2-inch pieces. Mash some of the tender pieces to measure out 1/4 cup and set this aside for the curry sauce.
3. Cook Curry Paste: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the Thai red curry paste. Stir frequently and cook for 2 to 3 minutes until fragrant and the color darkens. Reduce heat to medium-low.
4. Add Coconut Milk and Puree Sauce: Stir in the coconut milk and simmer gently for about 3 minutes. Remove from heat and let cool slightly. Add the mashed pumpkin and 1/4 cup water to the coconut mixture. Using an immersion blender, puree the mixture until smooth. Alternatively, blend in a regular blender and return sauce to the pot.
5. Simmer Vegetables: Add the sliced green and red bell peppers, shallot, bird’s eye chilis, and bamboo shoots to the curry pot. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 5 to 7 minutes until vegetables begin to soften. Uncover and add the reserved chopped pumpkin pieces. Simmer uncovered until the pumpkin is tender, about 5 more minutes.
6. Finish and Serve: Just before serving, stir in the fresh lime juice, fish sauce, and Thai basil leaves. Ladle the curry over steamed white rice, garnish with additional sliced basil, and serve with lime wedges on the side for extra brightness.

Notes

• You can substitute kabocha squash with other types of pumpkin or winter squash if needed.
• Adjust the number of bird’s eye chilis to control the spice level according to your preference.
• The curry sauce can be pureed to a smooth texture or left chunkier if preferred.
• Use fresh Thai basil for the authentic herbal aroma; Italian basil is a milder substitute.
• Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.

Keywords: pumpkin curry, Thai curry, kabocha squash curry, coconut curry, Thai red curry, vegetarian curry, easy curry recipe