Thai Pumpkin Curry

This soul-warming Thai pumpkin curry combines tender kabocha squash, vibrant vegetables, and aromatic red curry paste in a rich coconut milk base. Ready in just 30 minutes, it's the perfect comfort food that delivers restaurant-quality flavors with simple, wholesome ingredients.

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Course: Main Course, Side Dish

Cuisine: Thai

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

Ingredients

1 tbsp coconut or avocado oil
½ yellow onion sliced
½ red bell pepper sliced
2 cloves garlic minced
1- inch ginger minced
3 tbsp red curry paste
1 carrot peeled and sliced
1½ cups kabocha squash peeled and cubed (or pumpkin)
1 14 oz can coconut milk
¾ cup water
½ cup baby corn
½ cup bamboo shoots sliced
1½ cups broccoli chopped
½ cup Thai basil leaves
½ cup cilantro chopped
2 limes cut for garnish

Instructions

Heat oil in a large pot over medium heat. Sauté onion, bell pepper, garlic, and ginger until soft, about 3-4 minutes.
Add curry paste and cook for 1 minute, stirring constantly until fragrant.
Add carrot, kabocha squash, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add baby corn, bamboo shoots, and broccoli. Continue simmering until all vegetables are tender, about 5-7 minutes.
Remove from heat and stir in Thai basil and cilantro before serving with lime wedges and rice.

Notes

Start with 2 tablespoons of curry paste if you prefer milder heat, or increase to 4 tablespoons for extra spice

Butternut squash, sweet potato, or sugar pumpkin work as excellent substitutes for kabocha squash

For meal prep, store curry without herbs for up to 4 days in refrigerator; stir in fresh basil and cilantro when reheating

Add protein like tofu, chicken, or shrimp in step 4 along with the remaining vegetables

Curry can be made ahead and actually tastes better the next day as flavors meld together

Use full-fat coconut milk for the richest, creamiest texture

Freeze curry for up to 3 months; thaw overnight in refrigerator before reheating

Nutrition