Thai Pumpkin Curry with Coconut Milk
Creamy coconut milk, Thai red curry, and tender pumpkin come together in this beautifully spiced, aromatic curry. It’s quick, cozy, and packed with bold, warm flavors—perfect over jasmine rice or with warm naan on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 tablespoon coconut oil
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2–3 tablespoons Thai red curry paste (to taste)
2 cups peeled, cubed pumpkin or butternut squash
1 (13.5 oz) can coconut milk
½ cup water or vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar
1 red bell pepper, sliced
1 cup baby spinach or kale (optional)
Fresh lime juice, to finish
Fresh cilantro and chopped peanuts, for garnish
Instructions
Heat coconut oil in a pot over medium heat. Sauté onion until soft, then add garlic and ginger. Cook 1 minute.
Stir in curry paste and cook another minute until fragrant.
Add pumpkin cubes, coconut milk, and water or broth. Bring to a simmer.
Stir in soy sauce and brown sugar. Cover and cook 15–20 minutes, until pumpkin is tender.
Add bell pepper and greens (if using), simmer 2–3 more minutes.
Finish with a squeeze of lime. Garnish with cilantro and peanuts.
Nutrition
- Calories: 310
- Fat: 22g
- Saturated Fat: 17g