Pumpkin Curry with Thai Red Curry Paste and Coconut Milk Recipe
Introduction
This vibrant pumpkin curry combines sweet roasted pumpkin with fragrant Thai spices for a comforting and flavorful meal. It’s perfect served over steamed rice for a satisfying vegetarian dinner with a subtle kick of heat.
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
- Step 1: Preheat the oven to 400ºF. Halve the pumpkin and scoop out the seeds, discarding them. Cut the pumpkin into 8 to 10 thick wedges. Arrange on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil, and season with kosher salt. Roast for 20 to 25 minutes until the pumpkin is almost tender, with just a slight resistance when pierced with a fork. Let cool.
- Step 2: When cool enough to handle, carefully remove the skin from the pumpkin using a paring knife. Roughly chop the pumpkin into 2-inch pieces. Select some tender pieces and mash enough to fill a ¼ cup measure, then set aside.
- Step 3: In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat. Once shimmering, add the Thai red curry paste. Cook, stirring often, until fragrant and darkened in color, about 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk, and simmer for about 3 more minutes. Remove from heat and let cool slightly.
- Step 4: Add the mashed pumpkin and ¼ cup water to the coconut mixture. Using an immersion blender, puree until smooth. Alternatively, transfer the mixture to a regular blender, puree until smooth, and return the sauce to the pot.
- Step 5: Add the green bell pepper, red bell pepper, shallot, sliced chilis, and bamboo shoots to the pot. Bring the mixture to a boil, reduce heat to medium-low, and simmer covered until the vegetables start to soften, about 5 to 7 minutes. Uncover and add the reserved pumpkin pieces, then simmer until tender, about 5 more minutes.
- Step 6: Just before serving, stir in the lime juice, fish sauce, and fresh Thai basil leaves. Serve the curry ladled over steamed rice, topped with extra sliced basil and lime wedges.
Tips & Variations
- For a vegetarian version, substitute soy sauce or tamari for the fish sauce.
- If you like it spicier, add extra bird’s eye chilis or a pinch of chili flakes.
- Use kabocha squash if you prefer a sweeter, nuttier flavor.
- Leftover curry thickens as it cools; add a splash of water or coconut milk when reheating if needed.
Storage
Store leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little water or coconut milk to loosen the sauce as needed. This curry also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of kabocha squash?
Yes, fresh pumpkin works well in this recipe. Just make sure to roast it until tender and peel off the skin before adding to the curry.
Is Thai red curry paste very spicy?
Thai red curry paste has a moderate level of heat balanced with rich herbs and spices. You can adjust the spice level by using fewer or more bird’s eye chilis or selecting a milder curry paste.
Print
Pumpkin Curry with Thai Red Curry Paste and Coconut Milk Recipe
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
This vibrant and comforting Pumpkin Curry combines roasted pumpkin with fragrant Thai red curry paste and creamy coconut milk to create a rich, flavorful dish. Enhanced with fresh Thai basil, bell peppers, bird’s eye chilies, and bamboo shoots, it is a delightful balance of sweetness, heat, and herbal freshness. Perfect served over steamed rice, this curry is a hearty vegetarian recipe that highlights the warmth of Thai cuisine.
Ingredients
Scale
Main Ingredients
- 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
- Kosher salt, to taste
- 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
- 1/4 cup fresh Thai basil, plus more thinly sliced for serving
- Lime wedges, for serving
- Steamed rice, for serving
Spices and Sauces
- 5 tablespoons vegetable or peanut oil, divided
- 1/4 cup Thai red curry paste
- 1/2 lime, juice
- 1 1/2 tablespoons fish sauce
Instructions
- Roast the Pumpkin: Preheat the oven to 400ºF. Halve the pumpkin and scoop out the seeds, discarding them. Cut the pumpkin 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 in the oven for 20 to 25 minutes, or until the pumpkin is almost tender and a fork can pierce it with slight resistance. Let cool.
- Prepare the Pumpkin: Once the roasted pumpkin is cool enough to handle, carefully remove the skin using a paring knife. Roughly chop the pumpkin flesh into 2-inch pieces. Set aside a 1/4 cup of mashed, more tender pumpkin pieces for blending later.
- Make the Curry Base: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers, add the Thai red curry paste and cook, stirring often, until fragrant and darkened in color, about 2 to 3 minutes.
- Add Coconut Milk and Puree: Reduce the heat to medium-low, stir in the coconut milk, and simmer for about 3 minutes. Remove the pot from the heat and let it cool slightly. Add the mashed pumpkin and 1/4 cup water to the coconut mixture, then puree it with an immersion blender until smooth. Alternatively, transfer the mixture to a regular blender, puree until smooth, and return it to the pot.
- Cook the Vegetables: Add the green bell pepper, red bell pepper, shallot, bird’s eye chilies, and bamboo shoots to the pot. Bring the mixture to a boil, reduce heat to medium-low, and cover. Simmer until the vegetables begin to soften, about 5 to 7 minutes. Then uncover, add the reserved chopped pumpkin pieces, and cook until tender, about 5 more minutes.
- Finish the Curry: Just before serving, stir in the lime juice, fish sauce, and fresh Thai basil leaves. Ladle the pumpkin curry over steamed white rice and garnish with additional sliced Thai basil. Serve with lime wedges on the side for an extra burst of freshness.
Notes
- For a milder curry, reduce the amount of bird’s eye chilies or omit them entirely.
- Ensure to remove the pumpkin skin after roasting to enhance texture and flavor.
- This curry can easily be made vegan by substituting fish sauce with soy sauce or a vegan fish sauce alternative.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Using kabocha squash gives a naturally sweet and creamy flavor, but other kinds of pumpkin or winter squash can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Keywords: Pumpkin curry, Thai curry, vegetarian curry, kabocha squash recipe, coconut milk curry, Thai basil curry
