Pumpkin Curry Recipe (Thai Style)

Overhead shot of Thai pumpkin curry in a bowl.

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Thai pumpkin curry is a coconut milk based curry made with pumpkin, Thai red curry paste and herbs. It has a balanced sweet, spicy and savory taste. The curry is easy to adapt with different vegetables and curry pastes. It is served hot with rice or flatbreads.

Course: Main Course

Cuisine: Thai, World

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 234kcal

Author: Dassana Amit

Ingredients

2 tablespoons coconut oil or any neutral flavored oil
¼ cup red curry paste or panang curry paste
2 cups or 200 grams pumpkin – chopped, any variety
2 tablespoons Thai pea eggplants – optional
½ cup green peas – frozen
2 tablespoon lemon grass stalks – chopped into large pieces
1 tablespoon kaffir lime leaves – chopped or torn
¼ teaspoon or 1 to 2 bird's eye chillies – sliced or Thai red chillies
1.25 to 1.5 cups water or add as required
salt as required
1 cup coconut milk – thick, canned or homemade
1 teaspoon dark soy sauce or ½ teaspoon regular soy sauce or light soy sauce
1 teaspoon raw sugar
1 to 2 tablespoons coriander leaves (cilantro) or Thai basil, for garnish

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Instructions

Heat coconut oil in a pan on low heat. Add the red curry paste and sauté for 1 to 2 minutes until you see oil separating at the sides.
Next add chopped pumpkin, pea eggplants and green peas.
Turn off the heat or keep to a low.
Add the aromatics – lemon grass stalks, kaffir lime leaves and small bird's eye chillies or Thai chillies.
Sprinkle salt as required. You can also add a dash of black pepper at this step.
Turn the heat on again if you had switched it off.
Mix well and sauté for a minute.
Add water and mix again.
Cover pot with lid. Cook for about 10 to 15 minutes, or until the pumpkin is fork tender.
Cooking time depends on the size of pumpkin cubes. Small pieces cook faster, while large pieces with peel take longer but hold their shape better.
Turn off heat and add thick coconut milk, dark soy sauce and raw sugar.
Mix and simmer gently on low heat until the curry is hot and just begins to come to a boil. Do not let it boil further.
Turn off the heat.
Serve Pumpkin Curry hot garnished with cilantro or Thai basil with steamed jasmine rice or basmati rice. You can also serve with roti or paratha.

Notes

Do not overcook pumpkin or it will become mushy.
Adjust spices and seasonings to taste.
You can also add onions and garlic. You can even add one small tomato.
Vegetable stock can be used instead of water.
Light soy sauce or tamari can be used instead of dark soy sauce.
Brown sugar, palm sugar or coconut sugar can be used instead of raw sugar.
Instead of kaffir lime leaves and lemongrass, you can add 1 teaspoon lemon or lime zest, but the flavors will be slightly different.
Use Thai red chillies or fresh red chillies instead of bird's eye chillies.

Nutrition