Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

This Thai Pumpkin Red Curry is a warm and comforting dish packed with rich coconut flavor, fragrant Thai red curry paste, and tender pumpkin. Perfect for a cozy weeknight dinner, this dish balances sweet, spicy, and savory elements beautifully. Serve it with jasmine rice for a complete, satisfying meal.

Ingredients
    For the Curry Base:
  • 2 tbsp vegetable oil (coconut or avocado oil)
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp ginger (grated)
  • 2 tbsp Thai red curry paste (adjust for spice preference)
  • 1 ½ cups pumpkin (cubed, peeled)
  • 1 red bell pepper (sliced)
  • 1 carrot (thinly sliced)
  • 1 can (400ml)
  • 1 cup vegetable broth (or water)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp brown sugar (or coconut sugar)
  • 1 tsp lime juice (freshly squeezed)
    • For Garnish & Serving:
  • ½ cup Thai basil leaves (or cilantro)
  • 1 red chili (sliced, optional for extra spice)
  • ¼ cup crushed peanuts (or cashews, optional)
  • Cooked jasmine rice (for serving)
Instructions
    Prepare the Ingredients
  1. 1
    Chop the onion, garlic, and ginger finely. Peel and cube the pumpkin into bite-sized pieces. Slice the red bell pepper and carrot thinly.
    2. Sauté Aromatics
  2. 2
    Heat vegetable oil in a large pot over medium heat. Add onions and sauté until soft and translucent (about 3 minutes). Stir in the garlic and ginger, cooking for another minute until fragrant.
    3. Cook the Curry Paste
  3. 3
    Add Thai red curry paste to the pot and cook for 1-2 minutes, stirring frequently, until it releases its aroma.
    4. Simmer the Vegetables
  4. 4
    Add the pumpkin, red bell pepper, and carrot to the pot. Stir well to coat with the curry paste. Pour in coconut milk and vegetable broth. Stir to combine. Bring to a gentle simmer and let cook for 15-20 minutes, until the pumpkin is tender.
    5. Season & Adjust Flavors
  5. 5
    Stir in soy sauce, brown sugar, and lime juice. Adjust seasoning to taste. If the curry is too thick, add a splash of water or broth.
    6. Garnish & Serve
  6. 6
    Turn off the heat and stir in fresh Thai basil leaves. Serve hot over jasmine rice, topped with red chili slices and crushed peanuts for added crunch.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Make it protein-rich: Add tofu, shrimp, or chicken for extra protein.

Adjust spice level: Reduce curry paste for a milder version, or add more chili for extra heat.

Pumpkin substitutes: If fresh pumpkin is unavailable, use butternut squash or sweet potatoes.

Keywords: Thai curry, easy dinner, fall recipe, vegan, gluten-free
Read it online: https://petitepanini.com/recipe/thai-pumpkin-red-curry/