Pumpkin Curry Recipe

I absolutely love this Pumpkin Curry Recipe because it’s like autumn in a bowl—comforting, slightly sweet, and bursting with fragrant spices. When I first tried it, the creamy coconut milk combined with earthy pumpkin and the zing of lemongrass and lime blew me away. It’s perfect for those cozy evenings when you want something hearty but still fresh and vibrant.

You’ll find that this pumpkin curry recipe is wonderfully versatile—whether you’re using tofu, chicken, or shrimp, the flavors meld beautifully and make dinner feel special without a lot of fuss. Plus, it comes together pretty quickly, making it a fantastic weeknight meal or a crowd-pleaser when friends come over.

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Ingredients You’ll Need

The ingredients in this pumpkin curry recipe come together in a way that balances sweetness, spice, and umami perfectly. When shopping, look for fresh lemongrass and makrut lime leaves, as they really elevate the dish, but you can find good pastes if fresh isn’t available.

• Protein (tofu, chicken, or shrimp): Tofu is a great vegan option; chicken or shrimp work well for extra protein and texture.
• Coconut oil: Adds a subtle richness and helps develop the curry’s fragrant base.
• Shallot: Provides mild sweetness—if you can’t find shallots, a small onion will do.
• Ginger: Fresh is best for that sharp warmth, but paste works fine for convenience.
• Lemongrass: Adds delicious citrusy notes; if fresh isn’t available, lemongrass paste is a good substitute.
• Red curry paste: Start gentle if you’re sensitive to spice, then adjust to taste.
• Vegetable or chicken broth: Balances flavors and helps cook the pumpkin perfectly.
• Fish sauce (or vegan fish sauce): Imparts savory depth; adjust carefully to your taste.
• Coconut sugar or brown sugar: Creates just the right touch of sweetness to balance spice.
• Pumpkin (preferably sugar pie or winter squash): The star of the show, peeled and cubed for perfect tenderness.
• Makrut lime leaves: Infuse the curry with fresh, zesty aroma—try to find them fresh or frozen.
• Full-fat coconut milk: Makes the curry creamy and lush; canned is easiest.
• Bell peppers: Add color and sweetness, diced into bite-sized pieces.
• Lime juice: Finishes the dish with bright acidity.
• Basil (Thai or regular): Fresh basil leaves bring aromatic herb notes that really lift the curry.

Variations

I like to switch things up depending on what’s in my fridge or who I’m cooking for. This pumpkin curry recipe is great for adding your own twist, whether that means vegan, extra spicy, or more comforting with different veggies.

• Protein Swap: I’ve used chickpeas or extra vegetables like sweet potatoes for a vegetarian take, and it’s just as satisfying.
• Heat Levels: When I want it spicy, I add more red curry paste or a pinch of freshly chopped chilies—just be cautious!
• Broth Choices: Using chicken broth adds richness, but vegetable broth keeps it light and vegan-friendly.
• Green Curry Twist: For a change, try swapping the red curry paste with green curry paste to brighten it up with a fresh herbaceous kick.

How to Make Pumpkin Curry Recipe

Step 1: Prep Your Protein

Start by prepping your protein choice. If you’re using tofu, I love pressing it first to get it crispy—then cut it into cubes and season with a bit of salt. For chicken, thin slices work best so they cook evenly. If shrimp is your pick, let it stay raw until nearer the end to avoid overcooking. This step helps you keep everything perfectly cooked later on.

Step 2: Build Aromatics and Curry Base

Heat the coconut oil in a pot over medium-high heat, then toss in the diced shallot, minced ginger, and lemongrass. Stir these fragrant ingredients for about 2 minutes until soft and fragrant. Next, add the red curry paste—start with just 3 tablespoons so you can adjust later—and sauté for another minute to really let those spices bloom.

Step 3: Simmer Pumpkin and Flavors

Lower the heat to medium and stir in the broth, fish sauce, and coconut sugar. Now gently fold in the cubed pumpkin and whole makrut lime leaves. Pop a vented lid on the pot and let it simmer for 5 to 8 minutes, checking that the pumpkin becomes fork-tender but not mushy. This step is key—the pumpkin should be soft but still holding shape to soak up the curry flavors.

Step 4: Add Coconut Milk, Veggies, and Protein

Pour in the full-fat coconut milk and toss in the diced bell peppers. Now add your protein depending on the type: stir in tofu and let it warm for 2-3 minutes. For chicken, add it raw (skip bell peppers for now), simmer 4 minutes until mostly cooked, then toss peppers in and cook another 2 minutes. With shrimp, wait to add them at the very end and cook just 1-2 minutes so they stay juicy.

Step 5: Brighten and Finish

Once everything’s cooked and the sauce looks creamy and bubbly, stir in the fresh lime juice and chopped basil. Taste your curry and adjust seasoning with more curry paste, fish sauce, or lime juice to find your perfect balance. Before serving, don’t forget to remove the lime leaves—they’ve done their job in infusing the curry with flavor!

How to Serve Pumpkin Curry Recipe

Garnishes

I love garnishing this pumpkin curry with extra fresh Thai basil leaves and a few lime wedges on the side. Sometimes I sprinkle a little toasted shredded coconut or chopped peanuts for added texture, which really brings a nice contrast to the creamy sauce.

Side Dishes

This curry pairs beautifully with fragrant jasmine rice or warm naan bread to soak up every bit of that luscious sauce. For a low-carb option, cauliflower rice works wonderfully too. Occasionally, I serve a crisp cucumber salad on the side for a cooling balance.

Creative Ways to Present

For special occasions, I’ve served this pumpkin curry in coconut shells or mini pumpkins, which adds an impressive rustic charm. You can also garnish with a swirl of coconut cream or a sprinkle of finely chopped herbs right before serving to make it pop at the table.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin curry in airtight containers in the fridge for up to 3 days. I’ve noticed the flavors actually deepen after a day, so leftovers taste just as good if not better. Just be sure to keep it refrigerated promptly after cooking for safety and freshness.

Freezing

Freezing pumpkin curry is possible but the texture of coconut milk can shift a bit. I recommend freezing without the bell peppers and fresh basil—add those fresh when reheating. Freeze in portions to thaw easily, and use within 2 months for best taste.

Reheating

When reheating, gently warm your pumpkin curry on the stove over low heat, stirring occasionally to avoid separating the coconut milk. If it seems thickened, add a splash of broth or water to loosen it up. Add fresh basil and lime juice at the last moment to brighten the flavors again.

FAQs

Final Thoughts

This pumpkin curry recipe has become one of my go-to dishes for cozy nights and casual dinner parties alike. I love how it’s both comforting and vibrant, and that you can easily make it your own. If you’re looking for a flavorful, satisfying meal that feels like a warm hug, give this recipe a try—I promise it’ll quickly become a favorite in your kitchen too.

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