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Pumpkin Thai Curry

Pumpkin Thai curry with velvety coconut milk and tender pumpkin cubes. Simmered with bell pepper and onion, finished with fresh Thai basil and served over rice with bright lime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Thai curry
  • 2 cup pumpkin or butternut squash
  • 13.5 oz coconut milk (can)
  • 0.5 cup vegetable broth
  • 3 tbsp yellow or red Thai curry paste
  • 1 red bell pepper
  • 1 onion
  • 3 garlic cloves
  • 1 tbsp fresh ginger
  • 2 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
  • 1 cup Thai basil leaves
  • 2 tbsp coconut oil
  • 1 steamed rice
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the coconut oil in a Dutch oven over medium heat, then sauté the onion, garlic, and ginger for 3 minutes, stirring until fragrant and softened.
Bloom the curry paste
  1. Add the Thai curry paste and cook for 2 minutes, stirring frequently, until fragrant and darker in color.
Simmer the curry
  1. Add the pumpkin, bell pepper, coconut milk, and vegetable broth, then bring the mixture to a simmer.
  2. Reduce to a steady simmer and cook for 15-18 minutes, until the pumpkin is just tender.
Finish and serve
  1. Stir in the fish sauce or soy sauce and brown sugar, then taste and adjust seasoning to your preference.
  2. Fold in the Thai basil leaves and cook for 1 minute, just until wilted.
  3. Serve the curry over steamed rice with lime wedges.

Notes

For the best texture, don’t overcook the pumpkin—pull it when it’s just tender so it doesn’t turn mushy in the coconut sauce. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the sauce (freeze yes, up to 2 months). For a dairy-free option it already fits; for a gluten-free swap, use gluten-free soy sauce in place of regular soy sauce (or use fish sauce if preferred).