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–+ servings
Pumpkin Thai Curry

Creamy Pumpkin Thai Curry Ready in 30 Minutes

A comforting and creamy Pumpkin Thai Curry that's quick to prepare and perfect for autumn. Enjoy gluten-free flavors in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Pork Substitute with chicken or tofu if desired.
  • 1 lb Pumpkin Can use kabocha squash or butternut squash.
  • 1 cup Coconut Milk Full-fat for best flavor.
  • 1 cup Water Vegetable broth can be used for added flavor.
  • 3 tbsp Red Curry Paste Use homemade or brands like Mae Ploy.
For the Flavor
  • 1 piece Chili Pepper Adjust to taste; red goat chili preferred.
  • 4 leaves Kaffir Lime Leaves Fresh is best; dried as substitute.
  • 1 cup Sweet Basil Thai basil preferred.
  • 2 tbsp Fish Sauce Soy sauce can substitute for vegetarian option.
  • 1 tbsp Palm Sugar Can substitute with honey or regular sugar.

Equipment

  • Wok or Pot

Method
 

Step‑by‑Step Instructions for Pumpkin Thai Curry
  1. Begin by pouring 1/2 cup of full-fat coconut milk into a large wok or pot over medium heat. Allow it to heat until bubbling, stirring frequently to avoid sticking or burning.
  2. Add in the red curry paste and fish sauce to the bubbling coconut milk. Stir vigorously until both ingredients are fully incorporated.
  3. Pour in the remaining coconut milk along with one cup of water or vegetable broth. Add the pumpkin chunks to the pot and bring the mixture to a gentle simmer over low heat.
  4. Once the pumpkin is tender, add thinly sliced pork and torn kaffir lime leaves to the pot, continue to simmer gently.
  5. Taste the curry and adjust the sweetness by adding palm sugar as needed; incorporate sweet basil and chili peppers.
  6. Remove the pot from heat and serve your delicious Pumpkin Thai Curry immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Ensure uniform pumpkin chunks for even cooking and taste before sweetening with palm sugar. Use a wok for better heat distribution or any sturdy pot.

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