Savory Thai Pumpkin Curry: Comfort in Every Bite

Experience the warmth of Thai Pumpkin Curry, a quick and gluten-free dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 lb Pork Thinly sliced; substitute with chicken or tofu.
2 cups Pumpkin Peeled and cut into bite-sized chunks.
1 1/2 Coconut Milk Use light coconut milk for a lower calorie option.
1 cup Water Adjust to reach desired sauce thickness.

For the Flavor

3 tablespoons Red Curry Paste Use homemade or trusted brands.
1 to taste Chili Pepper Add according to taste preference.
2 leaves Kaffir Lime Leaves Or substitute with lime zest.
1 cup Sweet Basil Thai basil is a great substitute.
1 tablespoon Fish Sauce Use soy sauce or tamari for vegetarian.
1 tablespoon Palm Sugar Substitute with brown sugar if needed.

Equipment

large wok or pot

Method

Steps

In a large wok or pot, pour in 1/2 cup of coconut milk and heat it over medium heat for 3-5 minutes until it thickens.
Add in the red curry paste and fish sauce, stirring until combined.
Pour in the remaining coconut milk and water, and gently add the pumpkin chunks. Cover and let it simmer for 10-15 minutes.
Introduce the sliced pork and kaffir lime leaves, simmer for an additional 7-10 minutes until the pork is fully cooked.
Taste and adjust with palm sugar, then mix in sweet basil and chilies.
Serve hot, perfect with jasmine rice or roti.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Ensure the coconut milk is bubbling before adding curry paste for maximum flavor extraction. Adjust heat of chilies according to your taste preference.

Tried this recipe?

Let us know how it was!