Authentic Thai Pumpkin Curry Recipe -

Authentic Thai Pumpkin Curry Recipe

This authentic Thai pumpkin curry recipe is quick, easy, and ready in 30 minutes with red curry paste. It’s a healthy, gluten-free, and one-pot dish!

Prep Time 10

Cook Time 15

Total Time 25

Cuisine Thai

Course Main Course

Serving Size people

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. Then add the red curry paste and fish sauce. Stir everything together until the curry paste is fully mixed with the coconut milk.
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.
Add the pork and kaffir lime leaves to the pot, allowing it to simmer gently until the pork is cooked through and tender.
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!

Use the nutrition card in this recipe as a guideline.
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!
Chili pepper - I used red goat chili peppers, but you can use any you have on hand.