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Pumpkin Thai Curry

Pumpkin Thai curry with golden-orange squash simmered in a fragrant coconut sauce, finished with Thai basil and a balanced sweet-salty kick. This main dish cooks up tender pumpkin cubes and crisp bell pepper in about 40 minutes, perfect over steamed rice.
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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
  

Pumpkin Thai curry base
  • 2 cup pumpkin or butternut squash, cubed Use 1-inch cubes for even tenderness.
  • 1 can (13.5 oz) coconut milk
  • 0.5 cup vegetable broth
  • 3 tbsp yellow or red Thai curry paste Choose paste level to match heat preference.
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp fish sauce or soy sauce Use soy sauce for a fish-free option.
  • 1 tbsp brown sugar
  • 1 cup Thai basil leaves Add at the end to keep aroma.
  • 2 tbsp coconut oil
  • steamed rice For serving.
  • lime wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the coconut oil in a Dutch oven over medium heat, then sauté the onion, garlic, and ginger for 3 minutes until softened and fragrant.
  2. Add the Thai curry paste and cook for 2 minutes, stirring, until it darkens slightly and becomes aromatic.
Simmer the curry
  1. Add the pumpkin, bell pepper, coconut milk, and vegetable broth, then bring the mixture to a simmer.
  2. Simmer for 15-18 minutes until the pumpkin is just tender, stirring occasionally to keep the sauce cohesive.
Finish and serve
  1. Stir in the fish sauce or soy sauce and brown sugar, then taste and adjust seasoning to balance salty and sweet.
  2. Fold in the Thai basil leaves and stir just until wilted.
  3. Serve the curry over steamed rice with lime wedges on top.

Notes

Pro tip: for best texture, cut the pumpkin into similar 1-inch cubes so they finish at the same time. Store leftovers in the fridge up to 3 days; freeze up to 2 months (reheat gently on the stove). Dietary swap: use soy sauce instead of fish sauce for a fish-free version while keeping the flavor balanced.