Creamy Pumpkin Curry with Thai Basil and Coconut Recipe

Introduction

This pumpkin curry is a vibrant, comforting dish that blends roasted pumpkin with fragrant Thai red curry flavors. It’s creamy, mildly spicy, and perfect for cozy dinners or impressing guests with a unique twist on curry.

Ingredients

• 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
• 5 tbsp. vegetable or peanut oil, divided
• Kosher salt
• 1/4 c. Thai red curry paste
• 1 (13.5 oz) can coconut milk
• 1 small green bell pepper, seeded and sliced into strips
• 1 small red bell pepper, seeded and sliced into strips
• 1 medium shallot, halved and thinly sliced
• 2 to 3 Thai bird’s eye chilis, sliced
• 1/3 c. canned bamboo shoots, drained and sliced into thin matchsticks
• 1/2 lime, juice
• 1 1/2 tbsp. fish sauce
• 1/4 c. fresh Thai basil, plus more thinly sliced for serving
• Lime wedges, for serving
• Steamed rice, for serving

Instructions

1. Step 1: Preheat the oven to 400ºF. Halve the pumpkin and scoop out the seeds. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil, and season with salt. Roast for 20 to 25 minutes until the pumpkin is almost tender but still slightly firm. Let cool.
2. Step 2: When cool enough to handle, carefully peel the skin from the pumpkin wedges with a paring knife. Roughly chop the pumpkin into 2-inch pieces. Set aside some tender pieces and mash enough to fill a ¼ cup measure.
3. Step 3: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the red curry paste and cook, stirring often, until fragrant and darkened in color, about 2 to 3 minutes. Reduce heat to medium-low and stir in the coconut milk; simmer for 3 minutes. Remove from heat and let cool slightly.
4. Step 4: Add the mashed pumpkin and ¼ cup water to the coconut mixture. Use an immersion blender to puree until smooth. Alternatively, transfer the mixture to a blender and puree, then return it to the pot.
5. Step 5: Add the green and red bell peppers, shallot, chilis, and bamboo shoots to the pot. Bring to a boil, reduce heat to medium-low, cover, and simmer for 5 to 7 minutes until the vegetables begin to soften. Uncover and add the reserved pumpkin pieces, then simmer until tender, about 5 minutes more.
6. Step 6: Just before serving, stir in the lime juice, fish sauce, and Thai basil leaves. Serve the curry over steamed white rice, topped with additional sliced basil and lime wedges on the side.

Tips & Variations

• For a vegetarian version, substitute soy sauce or tamari for fish sauce.
• If you prefer less heat, reduce the number of bird’s eye chilis or remove their seeds.
• Use pumpkin puree instead of roasting for a quicker version, but roasting adds a deeper flavor.
• Garnish with toasted peanuts or a drizzle of coconut cream for extra richness.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. This curry is not ideal for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, kabocha or sugar pumpkin work best due to their sweetness and texture, but you can substitute with other winter squashes like butternut or delicata if needed.

Is this curry spicy?

The dish has a mild to moderate heat level thanks to the Thai red curry paste and bird’s eye chilis. You can adjust spiciness by adding fewer chilis or removing their seeds before cooking.

Creamy Pumpkin Curry with Thai Basil and Coconut Recipe

Print Recipe

★★★★★

5 from 101 reviews

This vibrant Pumpkin Curry features tender roasted pumpkin melded with creamy coconut milk and fragrant Thai red curry paste. Enhanced with crisp bell peppers, bamboo shoots, and fresh Thai basil, this dish offers a balanced blend of spicy, savory, and tangy flavors. Served over steamed rice, it makes a comforting, aromatic meal that’s perfect for warming up any day.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Thai
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
• 1 small green bell pepper, seeded and sliced into strips
• 1 small red bell pepper, seeded and sliced into strips
• 1 medium shallot, halved and thinly sliced
• 2 to 3 Thai bird’s eye chilis, sliced
• 1/3 cup canned bamboo shoots, drained and sliced into thin matchsticks
• 1/4 cup fresh Thai basil, plus more thinly sliced for serving
• Lime wedges, for serving

Spices & Seasonings

• Kosher salt, to taste
• 1/4 cup Thai red curry paste
• 1/2 lime, juice only
• 1 1/2 tbsp fish sauce

Oils & Liquids

• 5 tbsp vegetable or peanut oil, divided
• 1 (13.5 oz) can coconut milk

Other

• Steamed rice, for serving

Instructions

1. Roast the Pumpkin: Preheat your oven to 400ºF. Halve the pumpkin, scoop out and discard the seeds. Cut into 8 to 10 thick wedges, place on a parchment-lined baking sheet. Drizzle with 3 tablespoons of oil and season with kosher salt. Roast for 20 to 25 minutes until the pumpkin is almost tender and a fork slides in with slight resistance. Let the pumpkin cool completely.
2. Peel and Chop Pumpkin: Once cool enough to handle, carefully remove the skin from the pumpkin wedges with a paring knife. Roughly chop the pumpkin into 2-inch pieces. Set aside some tender pieces and mash enough pumpkin to fill a ¼ cup measure.
3. Prepare the Curry Base: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the Thai red curry paste. Cook and stir frequently for 2 to 3 minutes until fragrant and the paste darkens slightly in color. Reduce heat to medium-low and stir in the coconut milk, simmering gently for about 3 minutes, then remove from heat and allow to cool slightly.
4. Blend the Sauce: Add the mashed pumpkin and ¼ cup water to the coconut curry mixture. Use an immersion blender to puree the sauce until completely smooth. Alternatively, transfer to a blender, puree until smooth, and then return the sauce to the pot.
5. Cook Vegetables in Curry: Add the green bell pepper, red bell pepper, shallot, bird’s eye chilis, and bamboo shoots to the pot. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer until the vegetables begin to soften, about 5 to 7 minutes. Remove the lid, add the reserved chopped pumpkin pieces, and simmer uncovered until the pumpkin is tender, roughly 5 minutes more.
6. Finish and Serve: Just before serving, stir in the lime juice, fish sauce, and Thai basil leaves. Serve the curry ladled over steamed white rice, garnished with additional sliced Thai basil leaves and lime wedges on the side for squeezing.

Notes

• Roasting the pumpkin enhances its natural sweetness and adds depth of flavor.
• Adjust bird’s eye chilies to your heat preference for milder or spicier curry.
• Fish sauce adds umami but can be substituted with soy sauce for a vegetarian option.
• The curry base can be pureed to a smooth consistency or left slightly chunky depending on preference.
• Serve with jasmine rice or sticky rice for an authentic Thai experience.

Keywords: pumpkin curry, Thai red curry, kabocha squash recipe, coconut milk curry, Thai basil curry, spicy pumpkin dish