Loving pumpkin season and this delicious Thai Pumpkin Curry is a great way to celebrate. It’s lusciously creamy, loaded with fresh veggies and full of sweet n’ spicy flavor. A healthy, one-pot vegan dinner perfect for fall!
This is one of my favorite savory pumpkin recipes. It’s a delicious marriage of tender butternut squash, pumpkin and apple in a creamy curry sauce kissed with garlic and ginger. You can dial the spice level to your liking for a go-to weeknight dinner the whole family will love.
What is Thai curry paste made of?
Green and red are the most common curry pastes in Thailand. Green chiles for one, red chili peppers for the other. Garlic, lemongrass, Thai ginger, sea salt, shallot, turmeric and kaffir lime are blended in to create a rich, unique spicy flavor.
Curry pastes can be found at Asian markets and have become more widely available in the Asian section of most grocery stores.
Why You’ll Love this Pumpkin Curry Recipe
- Full of rich, sweet n’ spicy Thai flavors
- Healthy plant-based meal
- One-pot meal for easy clean up
- Budget friendly using pantry ingredients
- Perfect for meal prep!
Here are the main ingredients for this Thai pumpkin curry recipe. See the recipe card for exact amounts and garnish suggestions.
- Pumpkin Puree
- Thai Red Curry Paste
- Butternut Squash
- Bell Peppers
- Swiss Chard
- Garlic and Ginger
- Light Coconut Milk (or full fat)
- Soy Sauce and Vegetable Broth
Sauté Butternut Squash: In a large skillet or Dutch oven, heat olive or vegetable oil over medium-high heat. Cook the cubed squash until it starts to soften.
Add Veggies and Apple: The zucchini, bell pepper, onion and apple goes in the pan next with the butternut squash to cook and begin to soften. Then the garlic and grated ginger gets stirred in and cooks 1-2 minutes until fragrant.
Pumpkin and Curry Paste: You’ll stir the pumpkin puree and red curry paste into the vegetable mixture until well combined. Cook a couple minutes then add the coconut milk, broth and soy sauce. You’ll simmer the curry over medium heat then stir in the swiss chard until it wilts.
Garnish and Serve: I like to top the dish with sliced green onions, fresh cilantro and Thai basil when I can find it. Squeeze some lime juice over and simply serve straight from the skillet. Hope you enjoy this red pumpkin curry as much as we do!
Pumpkin Curry Recipe Tips
- This dish comes together quickly, so have all your vegetables chopped before firing up the stove. Plus, you can prep the night before to save time.
- Try to chop the veggies and apple around the same size for even cooking.
- Be sure to give the butternut squash a head start in cooking because it takes longer to become tender than the other vegetables.
- Serve over brown rice, jasmine rice or quinoa to absorb the rich flavor of the curry sauce. Or for a lower carb option, serve over cauliflower rice.😉
- Vegetables – You can substitute kabocha squash for the butternut or add sweet potatoes. And other veggies you can use include green beans, broccoli, cauliflower, mushrooms, spinach and kale.
- Add Beans – Add plant-based protein with a can of garbanzo beans or white beans.
- Add Meat – If not concerned with keeping the recipe vegan or vegetarian, turn it into a shrimp or chicken pumpkin curry.
- Creaminess – Make the curry even creamier with full fat coconut milk or add some coconut cream.
- Spiciness – Depending on your gang’s preferred level of heat, you can add more curry paste or red pepper flakes. For less heat, use yellow curry paste which is milder than red.
Thai Pumpkin Curry FAQs
When stored in an airtight container, pumpkin curry will last in the fridge 5 days. It’s perfect for meal prepping! You can reheat it by microwaving or on the stove over medium-low heat.
Yes, it can! Let the curry cool completely and store in freezer safe containers or plastic bags up to 3 months. Thaw overnight in the fridge before reheating.
Of course! Look for smaller baking pumpkins or sugar pumpkins at your grocery store or farmer’s market. Here’s an easy homemade pumpkin puree recipe to follow.
More Amazing Asian Recipes!
🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!
Thai Pumpkin Curry
- 2 tablespoons olive oil
- 2 pounds butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
- 1 zucchini, chopped
- 1 apple, unpeeled and chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 garlic cloves minced
- 1 tablespoon ginger, freshly grated
- 1 cup canned pumpkin puree
- 2 tablespoons Thai red curry paste
- 1 14-ounce can unsweetened coconut milk, whole fat or light
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 3 large red Swiss chard leaves, stemmed and cut into thin strips
- 1 lime, zest and juice
- Salt and pepper, to taste
- Steamed rice for serving
- Garnishes: sliced green onion, fresh cilantro and basil, extra lime wedges
- Heat olive oil in a large skillet or Dutch oven over medium high heat.
- Add butternut squash to skillet. Season with salt and pepper. Cook 5 minutes to start to caramelize, stirring occasionally.
- Mix zucchini, apple, bell pepper, and onion into skillet with butternut squash. Season with salt and pepper. Cook 5 minutes until starting to soften, stirring frequently.
- Add garlic and ginger. Cook 1-2 minutes, stirring frequently.
- Stir in pumpkin and curry paste until all vegetables are thoroughly coated. Cook 1-2 minutes until fragrant, stirring occasionally.
- Pour in coconut milk, vegetable broth and soy sauce. Stir to thoroughly combine, and bring to a bubbling simmer.
- Lower heat to medium and simmer uncovered for 10 minutes.
- Add swiss chard a handful at a time until wilted into the curry mixture.
- Once all the swiss chard is added, stir in lime zest and juice. Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)
- Serve with steamed rice or quinoa. Garnish with sliced green onions, fresh cilantro and basil, and an extra squeeze of lime. Enjoy!
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