Easy Thai Pumpkin Curry With Coconut Milk
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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.
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⭐️ 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:
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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.
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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
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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.
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! ☺️❤️
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 🙂
Thanks so much, Sheenam! Hope you love this! If I can impress you with a curry, then my day will be made! Thank you!