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Close-up of Thai Red Pumpkin Curry with creamy coconut sauce, fresh basil, red chili slices, and lime wedge.

Authentic Thai Red Pumpkin Curry

This creamy Thai Red Pumpkin Curry blends sweet pumpkin, spicy red curry paste, and coconut milk into a comforting one-pot meal. Perfect for weeknights and full of authentic Thai flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Thai Cuisine
Calories: 400
Ingredients Method

Ingredients
  

  • 1½ lbs 700 g pumpkin or kabocha, peeled and cubed
  • 2 tbsp red curry paste
  • 1 can 14 oz / 400 ml full-fat coconut milk
  • ½ cup coconut cream or thick part of coconut milk
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp grated ginger or galangal
  • 1 tbsp fish sauce or tamari for vegan
  • 1 tbsp palm sugar or brown sugar
  • 4 makrut lime leaves or zest of 1 lime + bay leaf
  • Juice of 1 lime
  • 1 small red chili optional, for heat
  • Fresh Thai basil for garnish
  • Steamed jasmine rice for serving

Method
 

  1. Sauté: Heat oil in a pot over medium heat. Add curry paste, onion, garlic, and ginger. Stir until fragrant.
  2. Build: Stir in the thick coconut milk or cream. Cook 2 minutes until glossy.
  3. Simmer: Add pumpkin cubes, the rest of the coconut milk, and lime leaves. Cover and simmer for 15–20 minutes until tender.
  4. Season: Add fish sauce, palm sugar, and lime juice. Stir gently to blend.
  5. Finish: Taste and adjust with more lime or chili. Garnish with Thai basil and serve hot over jasmine rice.