Thai Red Pumpkin Curry
This Thai pumpkin curry is one of my favorite meals EVER! It’s a quick and easy weeknight meal that’s gluten-free, plant-based, and comes together in one pot. It’s full of flavor and feels so hearty. You can add additional protein if you like, but I promise you won’t miss the meat!
Table of contents
My Favorite Pumpkin Curry That’s Ready in Just 30 Minutes!
Making Thai-style curry at home is so fast and simple since there’s no meat to cook and just a few veggies to chop up!
This kabocha squash curry is made in one pot in just 30 minutes flat, but I layered in lots of nuanced flavors using classic Thai ingredients like fish sauce, kaffir lime leaves, red curry paste, and Thai chilies. It’s an easy recipe to make vegan by swapping out the fish sauce and curry paste with plant-based alternatives, and it’s naturally gluten-free which is equally perfect for dinner parties as well as weeknight dining.
I don’t claim this recipe to be authentic, but I DO think it’s a great representation of the flavors found in Thai food!
Jenny’s Tips for Making Curry at Home
Use (almost) any pumpkin you like. I used kabocha squash in this Thai red curry, which is a variety of Japanese pumpkin or winter squash. It has a potato-like texture that’s perfect for this recipe. However, kabocha isn’t strictly authentic for this recipe and you should definitely use a Thai pumpkin if you can find it.
Roast the pumpkin for maximum flavor. Since this is a meat-free curry, I like to roast the pumpkin before stirring it into the pot. It cooks faster this way, and the golden brown edges of the chopped roasted pumpkin add so much more flavor than if you were to add it to the curry raw.
Full fat coconut milk = thick, creamy curry. Technically you could use low-fat coconut milk or one can of full-fat and one can of low-fat coconut milk. But please don’t! You need that extra fat for richness, creaminess, and to fill you up.
The Main Ingredients
- Pumpkin. I opted for kabocha squash, but if can find a Thai pumpkin, use that! You can also swap in butternut squash, red kuri squash, or a cooking pumpkin.
- Curry paste. Because this is a red curry, use a red or panang curry paste. My favorite brand is Mae Ploy and you can find it in the Asian section of most grocery stores. Keep in mind that both red and panang curry paste have shrimp paste in them.
- Coconut milk. You can find canned coconut milk in the Asian section of your grocery store. Make sure that it’s unsweetened and definitely go for the full-fat version for best results.
- Veggies. For a classic, restaurant-style coconut pumpkin curry, I used onion, red and green bell pepper, and Thai chilies. You can swap in a serrano or jalapeño if that’s easier to find, or throw in your favorite veggies.
- Kaffir lime leaves. These are an absolute must for this recipe! Kaffir lime leaves add so much flavor. Check the product section of your local Asian market or see if Amazon carries them.
- Palm sugar. Palm sugar gives the pumpkin curry the perfect touch of sweetness. You can find it on Amazon or in any Asian market. You can also swap in brown sugar if necessary.
Tools Needed
The 3 Simple Steps to Making This Thai Pumpkin Curry
- Roast the pumpkin. I always cut my kabocha into big wedges for that pretty restaurant-style presentation. After roasting, the skin is super soft and easy to peel off before adding the squash into the curry.
- Prepare the curry base. While the pumpkin roasts, I get the base of the curry going in a large pot. The curry paste and keffir lime leaves need to be bloomed in hot oil (i.e. cooked until fragrant), then the remaining remaining ingredients are added in to create the curry sauce.
- Add the veggies last. I always add the vegetables last so they don’t turn to complete mush in the curry. The onion and bell peppers are cooked for 5 minutes, then the roasted pumpkin is added and the whole thing cooks for a final 5 minutes before serving.
Want to Add a Protein? Go For It!
We try and eat vegetarian at least 2-3 times a week, so I welcome meals without additional (animal) protein. That being said, you could easily add your favorite to bulk up the pumpkin curry. Chicken, pork, or even tofu or drained and rinsed chickpeas would all be great additions here.
Sides to Serve with Your Curry
Bulk up your pumpkin Thai curry by serving it over steamed white rice. Or, pair it with one of the following:
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Thai-Inspired Recipes to Make
- Thai Pork Panang Curry
- Coconut Milk Braised Chicken
- Thai Green Curry Meatballs
- Curried Chicken Noodle Soup
- Tom Kha Gai (Thai Coconut Soup)
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Thai Red Pumpkin Curry Recipe
Ingredients
- 1 kabocha squash see notes above
- 3 tablespoons olive oil divided
- 2-3 tablespoons red or panang curry paste
- 2 15 oz cans full-fat coconut milk
- 1 1/2 oz palm sugar or 2 tablespoons brown sugar
- 4 large kaffir lime leaves
- 2 teaspoons fish sauce
- 2 teaspoons corn starch mixed with 1 tablespoon cold water slurry
- 1 onion chopped
- 2 Thai chilies thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- Thai basil leaves
- Steamed jasmine rice for serving
- Chili oil for serving
Instructions
- Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the kabocha squash in half and scoop out the seeds using a spoon. Cut the squash into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until just tender. Cool for 15 minutes and then peel the skin off or use a small paring knife to remove the skin.
- Heat a dutch oven or braiser over medium heat and add the remaining olive oil. Add the curry paste and kaffir lime leaves and cook for 3-4 minutes, stirring often, until the curry paste is very fragrant. Add the Thai chilies and coconut milk and stir until very smooth. Bring to a simmer and the fish sauce and palm sugar. Stir until the sugar is dissolved. Season to taste with salt and pepper.
- Add the cornstarch mixture to the curry and stir well. Simmer for another 5 minutes or so, until very thick. Add the onion and bell peppers and Thai basil leaves, stir and cover for 5 minutes. Once the vegetables are tender, add the roasted kabocha squash and cook for another 5 minutes.
- Serve over jasmine rice with more Thai basil leaves and chili oil.
Notes
Nutrition
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