Easy Thai Pumpkin Curry Coconut

This Thai Pumpkin Curry is my go-to when I crave bold flavors without spending hours in the kitchen. The creamy coconut milk wraps sweet pumpkin in warm spices, creating a dish that feels both comforting and a bit exotic. I always serve it with steaming rice and naan for a hearty meal that everyone loves.

I first whipped this up using leftover pumpkin after carving with my kids and we all agreed it just tastes like fall in a bowl. Now it is a regular request whenever the weather cools down.

Ingredients

• Pumpkin or butternut squash: choose one that feels heavy for its size and has a firm skin this is the main star bringing sweet depth to the dish
• Olive oil: a good extra virgin oil helps caramelize and flavor the pumpkin
• Black cumin seeds: these tiny seeds add warmth and a smoky note look for ones that smell fresh
• Red onion: choose ones with shiny skins and firm bulbs for the sweetest flavor
• Garlic: freshly minced for a more intense aroma and taste
• Fresh ginger: the zingy heat balances the creamy coconut
• Red chili: for heat you can leave some seeds in for extra kick
• Peanut butter: unsweetened natural peanut butter will give you that nutty body without any added sugar
• Red curry paste: the base of Thai flavor bright and a little spicy
• Turmeric: choose a vibrant orange yellow powder for best flavor
• Ground coriander: adds citrusy notes that lift the curry
• Garam masala: a complex spice blend giving depth and warmth
• Ground cardamom: airy and floral select green pods if grinding fresh
• Vegetable broth or water: use a good quality broth for more flavor or water to keep it lighter
• Full-fat coconut milk: creamy and rich choose unsweetened and thick for best results
• Tomato: ripe and juicy to add freshness and tang
• Salt and pepper: I always grind fresh for best lift

Step-by-Step Instructions

Brown the Pumpkin:

Start by heating olive oil in a large skillet over medium heat. Add the pumpkin cubes with a sprinkle of salt and pepper. Let them cook for about ten to twelve minutes until each piece is gently browned and caramelized on the edges. This will give your curry a deeper flavor. Set the pumpkin aside when done.

Toast the Cumin Seeds:

In the same pot add the cumin seeds and stir for about one minute until you catch a whiff of their nutty aroma. This step wakes up their flavor and sets the foundation for the curry.

Soften the Aromatics:

Drop in the sliced red onion and cook until it turns soft and translucent which should take around five minutes. Add the garlic ginger and chili continuing to stir so the edges do not burn. Let them meld together for a lush base.

Build the Spice Base:

Spoon in the red curry paste then add turmeric ground coriander garam masala and cardamom. Let this spice mixture cook for about a minute so the spices bloom and release their essential oils.

Combine with Sauces:

Mix in the peanut butter and ripe tomato making sure everything is coated. If your mixture looks too thick add a splash of vegetable broth or water until it loosens up to your liking. Stir gently so all flavors start blending.

Simmer with Coconut Milk:

Pour in the full-fat coconut milk and return the browned pumpkin cubes to the pot. Give everything a gentle stir to combine and bring it all up to a gentle simmer. Let the curry cook for five minutes so everything becomes velvety and unified.

Finish and Serve:

Taste and add more salt or pepper if you wish. Spoon the curry over warm steamed rice. Top with naan bread and a scattering of cashews for crunch if desired.

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I am always amazed at how creamy coconut milk transforms a handful of ingredients into something that tastes hours in the making. The peanut butter is my secret weapon here as it adds both creaminess and a subtle earthiness that makes the sauce impossible to stop eating. My son insists on extra cashews on top every time so feel free to add your family’s favorites.

Storage Tips

This curry stays good for up to three days in the refrigerator. Let it cool before transferring to an airtight container. When reheating do so gently on the stovetop and stir in a splash of water or broth if the sauce has thickened. I find the flavors deepen beautifully after a day or two so it is great for meal prep.

Ingredient Substitutions

If you do not have pumpkin butternut squash is a perfect stand in bringing similar texture and sweetness. Sweet potato can also work for a slightly different vibe. For a nut-free version omit the peanut butter or use sunflower seed butter. Adjust the curry paste or chili to suit your preferred heat level.

Serving Suggestions

I like to serve this curry with plenty of steamed jasmine rice or brown rice for a healthy twist. Naan bread is always welcome for soaking up the extra creamy sauce. A cooling cucumber salad or a dollop of coconut yogurt makes it a complete meal.

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Cultural Note

Thai curries come in many varieties but always focus on a balance of sweet salty spicy and sour. Pumpkin is used in Thai cooking during the cooler rainy season when it is plentiful. This dish takes inspiration from classic Thai red curry but highlights pumpkin’s gentle sweetness for a modern twist.

Frequently Asked Questions

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash has a similar texture and sweetness, making it an ideal replacement for pumpkin in this dish.

→ How can I adjust the spice level?

Control the heat by varying the amount of red chili and curry paste. Add more for extra spice or reduce for a milder flavor.

→ What pairs well on the side?

Serve the curry with steamed rice and warm naan. Garnishing with cashews, cilantro, or a squeeze of lime adds fresh flavor and crunch.

→ Can I make this dish ahead?

This curry keeps well in the refrigerator for up to three days. Gently reheat and add a bit of water if the sauce thickens.

→ How do I make the sauce creamier?

Use full-fat coconut milk for a rich, creamy texture and let it simmer gently to allow flavors to meld beautifully.

→ What are optional garnishes?

Fresh cilantro, toasted sesame seeds, or lime wedges brighten the finished dish and add extra texture and taste.