This Thai pumpkin curry is a flavorful one-pot meal. With tender pumpkin, aromatic spices, and creamy coconut milk, it's perfect for a cozy dinner.
You'll also love this chickpea curry, sweet potato dahl, and red lentil curry, which you can serve with this easy naan bread or this garlic naan bread.
Jump to:
⭐️ Why this recipe works
- Pumpkin's Natural Sweetness: The caramelized pumpkin adds a rich, sweet flavor that balances the spices.
- Coconut Milk Creaminess: Full-fat coconut milk provides a creamy texture and enhances the overall richness.
- Balanced Spices: A combination of red curry paste, turmeric, and garam masala creates a deep, complex flavor profile.
- Versatile Ingredients: Ingredients like peanut butter and red curry paste add unique flavors while allowing flexibility for substitutions.
🧾 Ingredient notes
- Pumpkin or butternut squash: Adds natural sweetness and a creamy texture.
- Black cumin seeds: Adds a slightly smoky and earthy flavor. *Ground cumin will also work if you can't find cumin seeds.
- Red onion: Provides a mild sweetness and base flavor.
- Garlic: Enhances the savory flavor.
- Fresh ginger: Adds a zesty, fresh taste.
- Red chili: Adds heat and a slight fruity flavor.
- Peanut butter: Adds richness and a subtle nutty flavor.
- Red curry paste: Base flavoring for the curry, adding depth and heat.
- Turmeric: Adds color and a warm, earthy flavor.
- Ground coriander: Provides a slight citrusy flavor.
- Garam masala: A blend of spices that adds warmth and complexity.
- Ground cardamom: Adds a sweet, floral note.
- Vegetable broth or water: Adjusts the consistency of the curry.
- Coconut milk: Adds creaminess and richness.
- Large tomato: Adds acidity and balances the sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Thai Pumpkin Curry recipe step-by-step
- Brown the Pumpkin: Heat olive oil over medium heat in a large skillet or pot. Add pumpkin cubes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally until browned and slightly caramelized. Remove and set aside.
- Prepare Aromatics: In the same pot, add cumin seeds and cook until fragrant, about 1 minute.
- Cook Onions and Spices: Add sliced red onion to the pot and cook until soft and translucent, about 5 minutes. Add minced garlic, grated ginger, and sliced red chili. Stir in red curry paste and cook for another 5 minutes, stirring frequently.
- Add Spices and Liquids: Stir in turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute until fragrant. Add peanut butter, chopped tomato, and vegetable broth. Mix well.
- Simmer with Coconut Milk: Pour in coconut milk and return browned pumpkin to the pot. Stir gently to combine and bring to a gentle simmer. Cook for about 5 minutes or until the pumpkin is tender, allowing the flavors to meld.
- Serve: Serve the curry hot over rice, accompanied by naan bread. Sprinkle with cashews if desired.
📖 Substitutions and variations
- Pumpkin: Replace pumpkin with butternut squash or sweet potatoes.
- Curry Paste: Use yellow curry paste or green curry paste instead of red for a different flavor profile.
- Nut-Free: Replace peanut butter with almond butter or omit it altogether.
- Vegetables: Add other vegetables like bell peppers, spinach, or zucchini for more variety.
- Spice Level: Adjust the amount of red chili or curry paste to control the heat.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Blending Aromatics: For a smoother curry, blend the cooked aromatics (onion, garlic, ginger, and chili) with a bit of coconut milk before adding back to the pot.
- Acid Balance: Add a splash of lime juice or a dash of tamarind paste at the end of cooking to brighten the flavors.
- Enhancing Umami: Add a splash of soy sauce or tamari for an extra umami boost.
- Garnishing: Use fresh herbs like cilantro and mint to add a refreshing contrast to the rich curry.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled curry in an airtight container in the fridge for up to 4 days.
- Freezer: Place the curry in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the curry in a pot over medium heat, stirring occasionally, until heated through. You may need to add a water or coconut milk splash to adjust the consistency.
❓Recipe FAQ's
Can I use a different type of squash?
Yes, butternut squash or sweet potatoes are a great alternative if pumpkin is unavailable.
Can I prepare this curry in advance?
Yes, the flavors often deepen when the curry is made a day ahead and reheated before serving.
What if I don't have all the spices listed?
The curry will still be delicious if you're missing a spice or two. For the essential flavor profile, try keeping the curry paste, turmeric, and garam masala.
More easy, delicious curry recipes:
Did you make this Easy Thai Pumpkin Curry With Coconut Milk? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy Thai Pumpkin Curry With Coconut Milk
This Thai Pumpkin Curry is a delightful blend of sweet and spicy flavors, perfect for a cozy meal. Serve it over rice with naan bread and a sprinkle of cashews for a complete and satisfying meal.
Print
Pin
Rate
Servings: 4 servings
Ingredients
- 1 pound pumpkin or butternut squash, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon black cumin seeds
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, thinly sliced
- 1 tablespoon peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- ¼ cup vegetable broth or water
- 1 can, 13.5 oz full-fat coconut milk
- 1 large tomato, chopped
- Salt and pepper, to taste
Instructions
- Brown the Pumpkin: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the pumpkin cubes and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized. Remove the pumpkin from the pot and set aside.
- Prepare Aromatics: In the same pot, add the cumin seeds and cook until fragrant, about 1 minute.
- Cook Onions and Spices: Add the sliced red onion to the pot and cook until soft and translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced red chili. Stir in the red curry paste and cook for another 5 minutes, stirring frequently to prevent burning.
- Add Spices and Liquids: Stir in the turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute until fragrant. Add the peanut butter, chopped tomato, and vegetable broth (if needed to adjust consistency). Mix well.
- Simmer with Coconut Milk: Pour in the coconut milk and return the browned pumpkin to the pot. Stir gently to combine and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld together.
- Serve: Serve the curry hot over rice. Accompany with naan bread and sprinkle with cashews if desired.
Notes
- Pumpkin Substitute: If pumpkin is unavailable, butternut squash is a great alternative that provides a similar texture and sweetness.
- Spice Level: Adjust the amount of red chili and curry paste to your desired spice level. For an extra zing, add a splash of lime juice.
- Consistency: If the curry is too thick, add a bit more vegetable broth or water to reach your preferred consistency.
- Storage: This curry stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if needed to loosen the sauce.
- Optional Garnishes: Fresh cilantro, lime wedges, or a sprinkle of toasted sesame seeds can add extra flavor and texture.
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Gayathri says
Made it today and it was delicious.... Skipped on few items because, I didn't have it in my pantry. But, definitely will try again exactly as the recipe soon! Love from Malaysia! ☺️❤️
Sheenam says
This looks so good. Coming from a land of curries (=India) I have never actually tried coconut based pumpkin curry. Definitely giving your recipe a try 🙂
Debs says
Thanks so much, Sheenam! Hope you love this! If I can impress you with a curry, then my day will be made! Thank you!