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Pumpkin Thai Curry

Pumpkin Thai curry with tender pumpkin cubes simmered in a fragrant coconut sauce and finished with fresh Thai basil. This quick one-pot recipe uses Thai curry paste for bold flavor and serves over steamed rice with bright lime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Curry base
  • 2 cup pumpkin or butternut squash Cubed
  • 1 can (13.5 oz) coconut milk
  • 0.5 cup vegetable broth
  • 3 tbsp yellow or red Thai curry paste
  • 1 red bell pepper Sliced
  • 1 onion Sliced
  • 3 clove garlic Minced
  • 1 tbsp fresh ginger Grated
  • 2 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
  • 1 cup Thai basil leaves
  • 2 tbsp coconut oil
Serving
  • 1 steamed rice
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and bloom curry paste
  1. Heat the coconut oil in a Dutch oven over medium heat. Sauté the onion, garlic, and ginger for 3 minutes, stirring until softened and fragrant.
  2. Add the Thai curry paste and cook for 2 minutes. Stir constantly until the paste darkens slightly and becomes very fragrant.
Simmer the pumpkin curry
  1. Add the pumpkin, bell pepper, coconut milk, and vegetable broth to the pot. Bring the mixture to a simmer over medium-high heat and keep it gently bubbling.
  2. Simmer for 15-18 minutes, stirring occasionally, until the pumpkin is just tender. When pierced, the cubes should yield but still hold their shape.
Season and finish
  1. Stir in the fish sauce and brown sugar. Taste and adjust seasoning until it balances salty, sweet, and spicy.
  2. Fold in the Thai basil leaves and cook for 30-60 seconds until wilted. Keep the curry at a gentle simmer so the basil stays bright.
Serve
  1. Serve the curry over steamed rice. Top with lime wedges and serve right away for the freshest citrus flavor.

Notes

Pro tip: for the most intense curry flavor, let the curry paste toast for the full 2 minutes after sautéing the aromatics. Refrigerate leftovers in a sealed container for up to 4 days and reheat gently on the stovetop; freeze up to 2 months, then thaw overnight in the fridge and rewarm. For a dairy-free swap, this recipe already is dairy-free—just use soy sauce instead of fish sauce to keep it vegetarian.