Easy Thai Pumpkin Curry Coconut (Printer-Friendly)
A sweet-spicy Thai pumpkin curry with coconut milk, aromatic spices, and a creamy finish. Cozy, flavorful, and perfect with rice.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
450 g pumpkin or butternut squash, cut into 2.5 cm cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon black cumin seeds
04 -
1 red onion, thinly sliced
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 red chili, thinly sliced
08 -
1 tablespoon peanut butter
09 -
1 tablespoon red curry paste
10 -
1 teaspoon ground turmeric
11 -
1 teaspoon ground coriander
12 -
1 teaspoon garam masala
13 -
1 teaspoon ground cardamom
14 -
60 ml vegetable broth or water
15 -
400 ml full-fat coconut milk
16 -
1 large tomato, chopped
17 -
Salt, to taste
18 -
Black pepper, to taste
# Steps to Prepare:
01 -
Heat olive oil in a large skillet or pot over medium heat. Add pumpkin cubes and season with salt and pepper. Cook for 10–12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized. Remove the pumpkin from the pot and set aside.
02 -
In the same pot, add black cumin seeds and cook until fragrant, about 1 minute.
03 -
Add sliced red onion to the pot and cook until soft and translucent, about 5 minutes. Stir in minced garlic, grated ginger, and sliced red chili. Add red curry paste and continue cooking for an additional 5 minutes, stirring frequently.
04 -
Add turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute until the spices are aromatic. Stir in peanut butter and chopped tomato. Add vegetable broth or water to adjust the consistency if needed and mix well.
05 -
Pour in coconut milk and return browned pumpkin to the pot. Stir to combine, then bring the mixture to a gentle simmer. Cook for approximately 5 minutes, allowing the flavors to meld together.
06 -
Serve hot over steamed rice. Accompany with naan bread and garnish with cashews, fresh cilantro, lime wedges, or toasted sesame seeds, as desired.
# Extra Cooking Tips:
01 -
Butternut squash can be substituted for pumpkin if unavailable, yielding a similar texture and sweetness.
02 -
Adjust the amount of red chili and curry paste to modify the spice level according to preference.
03 -
If a thinner consistency is required, gradually add more vegetable broth or water until the desired thickness is reached.
04 -
This dish can be refrigerated for up to 3 days; reheat gently on the stovetop and add water to loosen the sauce if needed.
05 -
Optional garnishes such as fresh cilantro, lime wedges, or toasted sesame seeds enhance flavor and texture.