Thai Red Pumpkin Curry

Easy one-pot pumpkin curry  with red curry paste, coconut milk, fresh veggies, and pumpkin. A  simple, yet delicious gluten-free dinner!

Ingredients  You'll Need

- Kabocha Squash - Thai red curry paste - Kaffir lime leaves - Coconut Milk - Palm Sugar - Fish Sauce - Veggies - Thai chilies - Thai Basil Leaves - Steamed jasmine rice

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Thai Red Pumpkin Curry






4-6 people

45 minutes



1. Cut Pumpkin

Cut the kabocha squash in half and use a spoon to remove the seeds. Cut into wedges and toss with olive oil, salt and pepper. 

2. Roast and Peel

Roast kabocha at 400 F for 20 minutes, until tender. Cool for 10 minutes, then peel the skin off. 

3. Make the Curry  Sauce

Heat olive oil in a large skillet and cook the curry paste until fragrant. Add lime leaves, coconut milk, fish sauce, and thicken with a cornstarch slurry.

4. Add the Veggies

Add the onion, bell pepper, and chopped thai chilies to the sauce and simmer uncovered until tender. 

5. Add the Kabocha

Add the kabocha to the curry sauce and simmer for 5 minutes. Season to taste with salt and pepper and stir in the thai basil leaves. 


Serve over steamed jasmine rice and enjoy an easy and comforting plant-based dinner!

Get the recipe details via the link below!