Description

A vibrant and flavorful Pumpkin Curry recipe featuring tender pumpkin cubes simmered in a rich coconut milk and red curry paste sauce, paired with your choice of protein such as tofu, chicken, or shrimp. This wholesome dish combines aromatic ingredients including lemongrass, ginger, and makrut lime leaves to create a warming and satisfying meal perfect for any season.

Ingredients

Scale

Protein

1 lb protein: cubed tofu or chicken breast/thigh (thinly sliced) or shrimp (or substitute with 2 1/2 cups additional vegetables)

Base Ingredients

1 tablespoon coconut oil
1 medium shallot, finely diced
1 tablespoon ginger, finely minced or ginger paste
2 tablespoons lemongrass, finely chopped or lemongrass paste
3–6 tablespoons red curry paste or homemade red curry paste
1/2 cup vegetable broth or chicken broth
1–2 tablespoons fish sauce (or vegan fish sauce)
1 tablespoon coconut sugar or brown sugar

Vegetables

2 cups pumpkin, peeled and cut into 1-inch cubes (sugar pie pumpkin or winter squash)
8 makrut lime leaves (leave whole)
1 cup bell peppers, cut into 1-inch dice

Dairy & Herbs

1 can coconut milk, full-fat
1–2 tablespoons lime juice
1 cup Thai basil or regular basil, chopped

Cook Mode Prevent your screen from going dark

Instructions

Prep the Protein: Prepare your preferred protein by cubing tofu, thinly slicing chicken breast or thigh, or using raw shrimp. Season with salt and set aside.
Sauté Aromatics: On the stovetop over medium-high heat, melt the coconut oil in a pot. Add the diced shallot, minced ginger, and chopped lemongrass, stirring continuously for 2 minutes to release their flavors.
Add Curry Paste: Stir in 3 to 6 tablespoons of red curry paste (start with less; you can add more later to taste) and sauté for another minute to blend the spices.
Simmer Pumpkin and Broth: Reduce heat to medium, then add broth, fish sauce, sugar, pumpkin cubes, and whole makrut lime leaves. Cover with a vented lid and simmer for 5 to 8 minutes, or until the pumpkin becomes fork-tender.
Add Coconut Milk, Bell Peppers, and Protein: Pour in the coconut milk and add bell peppers. If using tofu, add it now and simmer until heated through, about 2-3 minutes. If using chicken, omit bell peppers at this stage, and simmer the raw chicken for 4 minutes, then add bell peppers and cook an additional 2 minutes. For shrimp, add it just before serving and cook for 1 to 2 minutes until pink and opaque.
Finish with Lime and Basil: Stir in lime juice and chopped basil. Taste the curry and adjust seasoning with more curry paste, lime juice, or fish sauce as desired. Remove and discard lime leaves if preferred.
Serve and Garnish: Serve the curry hot, garnished with lime wedges and extra basil leaves for freshness.

Notes

Adjust the amount of red curry paste to control the spice level according to your preference.
If substituting protein with extra vegetables, use about 2 1/2 cups more to maintain volume and texture.
Using full-fat coconut milk enhances the creaminess of the curry, but light coconut milk can be used for a lower fat option.
Makrut lime leaves add a unique citrus aroma; if unavailable, substitute with a small amount of lime zest.
Fish sauce can be replaced with vegan fish sauce or soy sauce to keep the recipe vegan.
For best texture with chicken, ensure it’s fully cooked but still tender by following the timing guidelines.
Serve with steamed jasmine rice or sticky rice for an authentic dining experience.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 18 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 35 mg