Pumpkin Curry Recipe Recipe
Creamy Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!
How to Make the Best Pumpkin Curry Recipe
This creamy pumpkin curry brings together the best of Thai cuisine with the cozy flavors of fall. The combination of aromatic lemongrass, warming ginger, and rich coconut milk creates a silky sauce that perfectly complements the tender cubes of pumpkin. Whether you’re a vegetarian looking for a satisfying tofu dish or prefer chicken or shrimp, this versatile recipe adapts beautifully to your protein of choice.
What makes this Thai pumpkin curry truly special is the balance of flavors—the subtle sweetness of coconut sugar plays against the savory depth of fish sauce, while the red curry paste adds just the right amount of heat. The makrut lime leaves infuse the dish with their distinctive citrusy fragrance, transporting your taste buds straight to Thailand.
Best of all, this healthy fall dinner comes together in just 35 minutes, making it perfect for busy weeknights. Serve it over jasmine rice or with warm naan bread to soak up every drop of that luscious curry sauce. Don’t forget the fresh Thai basil and a squeeze of lime to finish—they add brightness that elevates the entire dish.
Pumpkin Curry Recipe
Creamy Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!
Ingredients
Protein
Curry Base
Vegetables and Finishing
Instructions
Prepare Protein
- Make crispy tofu or thinly slice chicken and season with salt, and set aside. Or use raw shrimp.
Build the Curry Base
- On the stovetop over medium-high heat, melt coconut oil in a pot with shallot, ginger, and lemongrass, stirring for 2 minutes. Add red curry paste (start with less and add more to taste at the end) and saute for another minute.
- Turn down to medium heat and stir in the broth, fish sauce, sugar, pumpkin, and lime leaves. Simmer with a vented lid for 5-8 minutes until the pumpkin is fork tender.
Finish and Serve
- Add coconut milk, bell peppers and tofu. Simmer until heated through about 2-3 minutes. If using chicken, leave out the bell peppers and simmer the raw chicken for 4 minutes, then add bell peppers and cook 2 minutes more. If using shrimp, add just before serving, cooking for just a minute or two.
- Taste and add more curry paste, lime juice, or fish sauce if desired. Find the balance! Feel free to fish out the lime leaves.
- Serve with lime wedges and fresh basil.
Notes
- Use a sugar pie pumpkin or winter squash. Cut in half, scoop out the seeds, and peel before cubing.
- Start with less curry paste and add more to taste—heat levels vary by brand.
- This recipe is naturally gluten-free and dairy-free.
- Great for meal prep and stores well in the refrigerator for up to 4 days.
