Pumpkin Curry Recipe (Thai Style) – Dassana’s Veg Recipes

Thai style pumpkin curry is a simple coconut milk based curry made with pumpkin, red curry paste and herbs. It has a balance of sweet, spicy and savory flavors that work well with rice or flatbreads. This recipe uses Thai ingredients but can be adapted with what you have at home.

About Pumpkin Curry Recipe

This curry is similar to the Thai dish Gaeng Fak Thong (Thai pumpkin curry). It is a coconut-based curry made with pumpkin and Thai curry paste.

My recipe begins with Thai red curry paste sautéed in coconut oil. This step brings out the aroma and gives the curry its heat and depth.

You can make the paste at home using the method shown in my Thai Red Curry recipe or use a good quality store-bought brand.

Then pumpkin, Thai baby eggplants and green peas are added along with lemongrass, kaffir lime leaves and bird’s eye chillies. Water is added and the curry is simmered until the pumpkin cubes are just cooked and tender.

Once the pumpkin is cooked, coconut milk, soy sauce and sugar are added. The curry is simmered gently until hot, then finished with Thai basil or coriander leaves.

I have used red curry paste, but you can also make this pumpkin curry with panang, green or even massaman curry paste depending on what you prefer.

Pumpkin adds natural sweetness and a soft texture. It absorbs the flavors of the curry well. Coconut milk gives body and a mild creamy taste. It balances the spices and makes the pumpkin curry smooth.

Lemongrass and kaffir lime leaves bring a fresh citrus note. These are the key ingredients to get a Thai-style flavor.

Bird’s eye chillies add heat. You can adjust the quantity depending on your taste. Soy sauce adds umami and saltiness. A little sugar rounds off the flavors.

Green peas add some bite and color. Thai baby eggplants are optional but good if you have them. This curry is flexible. You can add onions, garlic or even a small tomato if you like.

Pumpkin curry pairs well with steamed rice. You can also serve it with roti for a fusion Indian-style meal.

More Thai Recipes To Try

How to Make Pumpkin Curry (Thai Style)

1. Heat 2 tablespoons coconut oil (or any neutral tasting oil) in a pan on low heat. Add ¼ cup red curry paste or panang curry paste.

Sauté for 1 to 2 minutes till you see the oil separating slightly from the paste.

2. You can turn off the heat now or keep it to a low.

Add 2 cups chopped pumpkin (about 200 grams). Add 2 tablespoons Thai pea eggplants (optional) and ½ cup green peas.

Tip: You can choose to keep the pumpkin peel on or remove it, depending on your preference.

3. Add the following:

• 2 tablespoons lemongrass stalks (cut into slightly large pieces)
• 1 tablespoon chopped or torn kaffir lime leaves
• ¼ teaspoon sliced bird’s eye chillies (or 1 to 2 whole bird’s eye chillies)

4. Season with salt according to taste. You can also add a light pinch of black pepper.

5. Turn the heat back on if you had switched it off. Mix the pumpkin and the rest of the ingredients with the red curry paste and sauté for 1 minute.

6. Pour in 1.25 to 1.5 cups water or as needed.

7. Cover and cook on medium-low heat until the pumpkin cubes are tender. Do not overcook, as they can become mushy.

This usually takes about 10 to 15 minutes. Cook longer if needed, until the pumpkin cubes are fork tender.

The time will vary depending on the size of the pieces. Larger pieces or pumpkin with peel may take about 18 to 20 minutes.

8. Once the pumpkin is cooked, turn off the heat and add 1 cup canned coconut milk or thick homemade Coconut Milk.

Add 1 teaspoon dark soy sauce (or ½ teaspoon regular soy sauce) and 1 teaspoon raw sugar or regular white sugar.

9. Mix gently and heat on low until the curry just begins to come to a boil. Do not let it boil further.

At this point, you can adjust the consistency by adding a little hot water if the curry looks too thick.

10. Switch off the heat. Garnish with 1 to 2 tablespoons chopped cilantro or Thai basil.

Serve Thai style pumpkin curry hot.

Serving Suggestions & Storage

Serve this pumpkin curry hot with steamed rice like jasmine rice or basmati rice.

You can also serve it with roti or plain flatbread if you prefer an Indian-style meal.

Leftovers keep well in the fridge for 1 day. Store in an airtight container.

Reheat gently on the stovetop. Add a little water if the curry thickens. Avoid boiling too much while reheating.

Dassana’s Recipe Tips

1. Curry paste: Use a good quality Thai red curry paste. The flavor of the curry depends a lot on it.
2. Pumpkin texture: Do not overcook the pumpkin. It should be soft but still hold its shape.
3. Coconut milk timing: Always add coconut milk at the end. Cooking it too long or boiling it can split the curry.
4. Balancing flavors: Taste and adjust salt, sugar and soy sauce at the end. The curry should taste balanced, not too salty or very sweet.
5. Heat control: Adjust Thai chillies based on your spice tolerance. You can reduce or skip them.
6. Pumpkin choice: Use any sweet pumpkin or squash. Avoid very fibrous varieties for best texture.
7. Herb substitutes: If kaffir lime leaves are not available, you can skip them or add a little lime zest.
8. Extra vegetables: You can add bell peppers, carrots or beans for variation.
9. Liquid options: Use Vegetable Stock instead of water for a deeper flavor in the pumpkin curry.