Name: Authentic Thai Pumpkin Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 7 oz pork ((sliced thinly)); 14 oz pumpkin ((peeled and cut into bite-sized chunks)); 2 cup coconut milk ((divided into 1/2 cup and 1.5 cup)); 1 cup water; 1.5 tbsp red curry paste ((see notes)); 1 chili pepper ((see notes)); 2 kaffir lime leaves; 0.35 oz sweet basil; 2 tbsps fish sauce; 1 tbsp palm sugar

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This authentic Thai pumpkin curry recipe is made with red curry paste and creamy coconut milk, creating a rich, flavorful sauce everyone will love. It’s an easy one-pot dinner that’s healthy, comforting, and great for meal prep!

A bowl of authentic Thai pumpkin curry with pork and red chili slices in a coconut milk-based red curry sauce, garnished with kaffir lime leaves and sweet basil.

Pumpkin season is here, fall has arrived, and Halloween is just around the corner—making it the perfect time for some delicious pumpkin recipes (and don’t forget to try this squash curry using kabocha!).

Recipe highlights

Authentic ingredients: Features traditional Thai ingredients like kaffir lime leaves, fish sauce, and palm sugar for authentic flavor.
Customizable: Check out the many ways you can adjust this recipe to your liking after the instructions!
One-pot dish: Enjoy a simple, fuss-free meal that requires little cleanup.
Easy to make: Straightforward and ready in under 30 minutes with just a few easy steps.
Gluten-free: This Thai red curry with pumpkin is great for anyone with gluten sensitivities or dietary restrictions.

Thai pumpkin red curry in a bowl, filled with chunks of pumpkin, slices of pork, and red chilies, garnished with fresh basil and kaffir lime leaves.

Did you know you can add almost anything to Thai curry? Try it with bamboo shoots, pineapple, or mushroom!

Ingredient notes

Grab everything you need from your nearest Asian market or Asian grocery store. For exact measurements, don’t forget to check the recipe card at the end of the post!

Ingredients for Thai pumpkin curry arranged on a table, including pork, pumpkin cubes, red curry paste, coconut milk, fish sauce, palm sugar, water, kaffir lime leaves, chili, and sweet basil.

Red curry paste – Use my red curry paste recipe for authentic flavor. If you’re short on time, Mae Ploy or Maesri store-bought brands work great!
Pork – Pork shoulder is recommended, but you can substitute with your favorite protein.
Pumpkin – Use any firm pumpkin variety that holds up well in curry.
Coconut milk – Full-fat coconut milk like Aroy-D gives the curry a rich, creamy texture.
Water
Fish sauce – I recommend Megachef for the best flavor; you can find it on Amazon.
Palm sugar
Chili pepper – I used red goat chili peppers, but you can use any you have on hand.
Kaffir lime leaves – Also known as makrut lime leaves. If you can’t find them, you can omit them.
Sweet basil

How to make Thai pumpkin curry

Step 1: Heat 1/2 cup of coconut milk in a wok or pot over medium heat, stirring occasionally. Watch for the coconut milk to start bubbling and thickening. Once the natural coconut oils rise to the surface, add the red curry paste and fish sauce. Stir everything together until the curry paste is fully mixed with the coconut milk.

Thai pumpkin curry simmering in a pan, with chunks of pumpkin and other ingredients blending into a creamy, coconut-based red curry sauce.

Step 2: Pour in the remaining coconut milk along with water, then add your pumpkin pieces. Reduce the heat to low and let it simmer for 10–15 minutes, depending on how large your chunks are. The pumpkin should be tender but not falling apart.

Step 3: Add the pork and kaffir lime leaves to the pot, allowing it to simmer gently until the pork is cooked through and tender.

Final red curry pumpkin dish simmering in a pot.

Step 4: Taste your sauce to decide how much palm sugar to add. The amount will depend on the natural sweetness of your pumpkin—if the pumpkin isn’t sweet enough, go ahead and add the full amount of palm sugar, but if it’s already sweet, add less. Stir in the sweet basil and chilies. Give everything a good stir until the palm sugar is fully dissolved and the basil wilts. Serve immediately and enjoy!

Recipe tips and customization options

Make it vegan: Use tofu, tempeh, or add extra vegetables. Use a vegan fish sauce and omit the shrimp paste in the curry paste.
Vegetable options: Feel free to toss in your favorite veggies like bell peppers, beans, Thai eggplants, snow peas, and baby corn.
Proteins: You can easily substitute the pork with chicken, beef, firm tofu, shrimp, or other seafood. Just adjust the cooking time based on the protein you choose.
Adjust the spice: Control the heat by adding more or fewer chili peppers, or use a milder variety if you prefer less spice.

Serving option: Serve this dish with jasmine rice and optionally roti, a Thai flatbread.

How to store and reheat leftovers

Storing: Let the curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
Reheating: Reheat the curry on the stovetop over medium heat until warmed through.
Freezing: Place cooled curry in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight.

More Thai curry recipes to try

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