Thai Pumpkin Red Curry

Name: Thai Pumpkin Red Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 4 cups cubed sugar pumpkin (about 1 medium); 1 can (13.5 oz) full-fat coconut milk; 3 tbsp red curry paste; 2 cups low-sodium vegetable broth; 1 cup chopped onions (about 1 medium onion); 3 cloves garlic, minced; 1/4 cup fresh basil leaves; Juice of 1 lime; 1 cup firm tofu or chicken, diced (optional)

Published: August 16, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Thai Pumpkin Red Curry is not only easy to whip up but also bursting with flavors that dance on your palate
The vibrant colors make it a feast for the eyes as well as the stomach
Its versatility allows you to customize ingredients based on your pantry staples or dietary preferences
Perfect for cozy dinners or impressing friends at gatherings!

When I served this curry to my friends, their reactions were priceless; they couldn’t get enough of its creamy texture and complex flavors. For more inspiration, check out this creamy noodle recipes recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin: Choose a sugar pumpkin for its sweetness; it blends beautifully into the curry.
Coconut Milk: Use full-fat coconut milk for richness and creaminess that makes every bite heavenly.
Red Curry Paste: Look for quality Thai red curry paste with balanced spice levels to achieve authentic flavor.
Vegetable Broth: A low-sodium vegetable broth enhances flavors without overpowering the dish.
Fresh Basil: Add fresh basil leaves just before serving to brighten up the flavor profile. For more inspiration, check out this fresh marinated vegetables recipe.
Lime Juice: Fresh lime juice adds acidity and brightness, balancing the sweetness of pumpkin.
Tofu or Chicken (optional): Choose firm tofu or chicken breast depending on your preference; both work wonderfully in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by cutting your pumpkin into manageable cubes. If you’re using chicken, chop it into bite-sized pieces as well. Don’t forget to measure out your coconut milk and broth beforehand; this keeps things flowing smoothly!

Sauté Aromatics: Heat some oil in a large pot over medium heat. Toss in chopped onions and garlic until fragrant—about 3 minutes—until they turn translucent and release their sweet aroma.

Add Pumpkin and Curry Paste: Stir in those glorious pumpkin cubes along with red curry paste. Brussels Sprouts Stir Fry Sauté for 2-3 minutes until everything is well coated and aromatic. Get ready for an explosion of smells!

Pour in Coconut Milk and Broth: Add coconut milk and vegetable broth into the pot. Bring everything to a gentle simmer; watch as that vibrant orange color emerges—it’s like magic!

Simmer Away!: Let your curry simmer gently for about 15-20 minutes until the pumpkin is tender enough to pierce with a fork. Stir occasionally to keep everything nice and cozy together.

Add Final Touches: Right before serving, stir in fresh lime juice and basil leaves. Taste-test for seasoning—add salt if necessary—and prepare yourself for pure bliss when you dig in!

This Thai Pumpkin Red Curry is not just food; it’s comfort wrapped in layers of flavor. So gather your ingredients, roll up your sleeves, and let’s dive into this delicious adventure together!

You Must Know

This Thai Pumpkin Red Curry is a delightful mix of sweet, spicy, and savory flavors
The creamy coconut milk balances the heat, while the vibrant colors make it a feast for the eyes
Perfect for cozy dinners or impressing guests with minimal effort

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add pumpkin to soften. Pour in coconut milk and simmer until creamy perfection.

Add Your Touch

Feel free to swap pumpkin for butternut squash or add extra veggies like bell peppers or snap peas. Customize the spice level with more or less curry paste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave until warmed through.

Chef's Helpful Tips

To achieve the perfect consistency, blend some of the curry before serving for added creaminess
Use fresh herbs like basil or cilantro to brighten the dish
Always taste and adjust seasoning before serving; it’s your masterpiece!

Cooking this Thai Pumpkin Red Curry always reminds me of a rainy day when my friends gathered around my kitchen, raving about its flavors.

FAQ

What can I substitute for pumpkin in this recipe?

You can use butternut squash or sweet potatoes as delicious alternatives to pumpkin. Spicy Butternut Squash Soup.

How can I make this curry spicier?

Add more red curry paste or toss in some chili peppers for an extra kick.

Is this recipe suitable for meal prep?

Absolutely! It stores well and tastes even better after sitting in the fridge overnight.

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