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thai red pumpkin curry
Main Dishes

Red Pumpkin Curry

Thai red pumpkin curry is a one-pot meal that's perfect for cozy nights. It's plant-based and gluten-free!
Prep Time: 10 mins
Cook Time: 30 mins
Makes: 4 -6 servings


  • 1 kabocha squash see notes above
  • 3 tablespoons olive oil divided
  • 2-3 tablespoons of red or panang curry paste
  • 2 15 oz cans full-fat coconut milk
  • 1 1/2 oz palm sugar or 2 tablespoons brown sugar
  • 4 large kaffir lime leaves
  • 2 teaspoons fish sauce
  • 2 teaspoons corn starch mixed with 1 tablespoon cold water slurry
  • 1 onion chopped
  • 2 Thai chilies thinly sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • Thai basil leaves
  • Steamed jasmine rice for serving
  • Chili oil for serving


  • Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Cut the kabocha squash in half and scoop out the seeds using a spoon. Cut the squash into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until just tender. Cool for 15 minutes and then peel the skin off or use a small paring knife to remove the skin.
  • Heat a dutch oven or braiser over medium heat and add the remaining olive oil. Add the curry paste and kaffir lime leaves and cook for 3-4 minutes, stirring often, until the curry paste is very fragrant. Add the Thai chilies and coconut milk and stir until very smooth. Bring to a simmer and the fish sauce and palm sugar. Stir until the sugar is dissolved. Season to taste with salt and pepper.
  • Add the cornstarch mixture to the curry and stir well. Simmer for another 5 minutes or so, until very thick. Add the onion and bell peppers and Thai basil leaves, stir and cover for 5 minutes. Once the vegetables are tender, add the roasted kabocha squash and cook for another 5 minutes.
  • Serve over jasmine rice with more Thai basil leaves and chili oil.


To cut down on spice in this recipe, you can swap in 1 minced jalapeƱo or serrano chili.
Curry paste is spicy--use less than the recipe calls for to cut down on heat level. I used 3 tablespoons, but 2 would be fine too.


Serving: 1cupCalories: 429kcalCarbohydrates: 24gProtein: 9gFat: 29gSaturated Fat: 20gSodium: 718mgFiber: 5gSugar: 12g