Spicy Thai Pumpkin Curry

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This easy Pumpkin Curry is packed with intense flavor and tender chunks of pumpkin all cooked in a creamy Thai curry sauce. It’s ready in just 40 minutes and tastes amazing served with coconut jasmine rice!

It’s no secret that we have a serious obsession with curries in our house! We love the bold and spicy flavors of curries like this Thai green fish curry and red duck curry, and there are so many delicious ways to change up the ingredients for a totally different taste experience.

Overhead view of pumpkin curry in a bowl with a spoon on a cloth.

Some of our favorite veggie curry recipes include this easy butternut squash curry, spicy potato curry and cauliflower tikka masala.

For meatier curries, we love this massmaan lamb curry, chicken katsu curry, Malaysian beef curry and pineapple chicken curry.

I wasn’t kidding when I said we were obsessed! And if you search for ‘curry’ on the site, you’ll find even more tasty options.

Check out the pumpkin curry story!

Close up of pumpkin curry topped with fresh basil leaves.

Why this recipe works

The full fat coconut milk creates a rich, smooth and creamy curry sauce. You’ll definitely need some naan bread to soak up every last drop of sauce!
It’s made with just one pot/pan and comes together in only 40 minutes! So, there’s really no reason why you can’t have a wholesome and hearty meal for dinner any day of the week.
Leftover curries are actually more flavorful so they’re great for meal prep. You can prepare this curry recipe on Sundays to enjoy for lunches and dinners during the week!

Ingredients

For the full list of ingredients and quantities, please see the detailed recipe card below.

You’ll need 16 ounces of cubed pumpkin for this recipe. You can buy a whole pumpkin and chop it into cubes, or buy pre-cut pumpkin cubes. **This is a helpful tutorial on how to cube pumpkin.

And don’t throw out those pumpkin seeds! Save them to make these curry roasted pumpkin seeds.

For lots of curry flavor, you’ll need 4 tablespoons of Thai curry paste. I recommend red curry, panang curry or massaman curry pastes. Homemade is always our preference, but you can also use store-bought.

To achieve a smooth and creamy curry, use a 15 ounce can of full fat coconut milk. Light coconut milk will not result in the same creamy texture.

The curry sauce also needs 1 ½ cups chicken stock. I prefer to use homemade chicken stock, but you can also use store-bought. For a vegetarian curry, you can substitute it with vegetable broth.

For a bold, salty and umami flavor, I like to add 1 tablespoon of fish sauce to this curry. Fish sauce is made by fermenting fish and I always have a bottle on hand to add a punch of flavor to dishes.

If you’d like to keep this recipe vegetarian or you don’t have fish sauce, you can leave it out or use soy sauce instead.

Step by step instructions

Heat the coconut oil in a large skillet or Dutch oven and add the onion, garlic and carrots. Cook for 1-2 minutes.

Raw and chopped carrot, onion and garlic in a large skillet.

Add the ginger and red pepper and cook another 1-2 minutes until fragrant and softening.

Ginger and red pepper added to the curry cooking in a large skillet.

Stir in the curry paste and add the pumpkin, fish sauce and coconut sugar. Cook for 1-2 minutes.

Add the tomato and the broth and bring to a simmer for 10 minutes.

Chicken stock added to the pumpkin curry in the skillet.

Add the coconut milk and simmer for another 10 minutes, or until thickened (it will still be kind of saucy when done).

Coconut milk added to the pumpkin curry in the skillet.

Remove from heat and stir in the fresh basil. Add salt to taste, if desired.

Serve with fresh lime wedges and jasmine rice.

You'll also want to try this Thai basil pork if you love fresh, fragrant, spicy Thai dishes!

Expert tips

For even cooking, make sure your pumpkin is cut into similar size pieces.
Any kind of Thai curry paste can be used in this recipe. I prefer to use homemade ones like these panang or massaman curry pastes, but you can use store-bought ones for convenience.
The Thai curry paste is already spicy but for extra heat, you can add a Thai chili or cayenne pepper.
For a smooth and creamy curry, use full fat coconut milk instead of light coconut milk. For an extra creamy curry, you can even use coconut cream.
If the curry is too thin, use a cornstarch slurry to thicken it. If the curry is too thick, just stir in some more broth.
For added protein, stir in a can of chickpeas, serve with cooked lentils, or garnish with cashews.

Side view of pumpkin curry in a bowl with a spoon.

Common questions

What’s the best type of pumpkin to use for curry?

Any type of edible pumpkin will work. Just make sure it’s the type that’s better for cooking and not carving. I like Japanese pumpkin (or kabocha squash) or any type of winter squash will work.

Can you use frozen pumpkin?

Yes, you can use frozen pumpkin cubes in a pinch, but for the best flavor and texture, I recommend using fresh pumpkin.

How do you thicken curry?

This curry will be saucy when cooked. If you like a thicker curry, you can thicken it with a cornstarch slurry. Just mix 1 tablespoon of water with 1 tablespoon of cornstarch, add to the curry and stir until thickened.

How long will this pumpkin curry last?

If stored in an airtight container in the fridge, it should last for 3-4 days.

How do you reheat pumpkin curry?

You can reheat this curry in the microwave or in a saucepan on the stovetop over medium heat. You’ll want to heat it until just warmed through. Be careful not to reheat it for too long as the pumpkin may overcook and get soft.

Can you freeze pumpkin curry?

I don’t recommend freezing this curry as the coconut milk may separate once the curry is defrosted. The pumpkin may also get mushy.

How to serve pumpkin curry?

You can serve this curry over quinoa, lentils or rice. We usually pair it with coconut jasmine rice, but it would also be delicious with Instant Pot cilantro lime rice or Instant Pot sushi rice.