Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!

Pumpkin Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: dinner recipe, dinner idea
  • Method: stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Description

Creamy Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!


Ingredients

Units Scale
  • 1 lb protein: cubed tofu or chicken breast or thigh, thinly sliced, or shrimp (or sub 2 1/2 cups more veggies)
  • 1 tablespoon coconut oil
  • 1 medium shallot, diced
  • 1 tablespoon ginger
  • 2 tablespoons lemongrass, finely chopped or lemongrass paste
  • 36 tablespoons red curry paste or homemade red curry paste
  • 1/2 cup vegetable broth or chicken broth
  • 12 tablespoons fish sauce (or vegan fish sauce)
  • 1 tablespoon coconut sugar or brown sugar
  • 2 cups pumpkin, peeled and cut into chunks
  • 8 makrut lime leaves
  • 1 can coconut milk, full-fat
  • 1 cup bell peppers
  • 12 tablespoons lime juice
  • 1 cup Thai basil, or regular basil with an optional pinch of ground anise)

Instructions

  1. For the protein: Make our crispy tofu or thinly slice chicken, season with salt, and set aside.
  2. On the stovetop over medium high heat melt coconut oil in a pot with shallot, ginger, and lemongrass, stirring for 2 minutes.  Add red curry paste (start with less and add more to taste at the end) and saute for another minute.
  3. Turn down to medium heat and stir in the broth, fish sauce, sugar, pumpkin, and lime leaves. Simmer with a vented lid, for 5-8 minutes until the pumpkin is tender.
  4. Add coconut milk, bell peppers and tofu (keep reading for chicken or shrimp). Simmer until heated through about 2-3 minutes. *If using chicken leave out the bell peppers and simmer for 4 minutes then add bell peppers and cook 2 minutes more.  *If using shrimp add just before serving, cooking for just a minute or two. See notes.
  5. Add lime juice and basil. Taste and add more curry paste, lime juice, or fish sauce if desired.
  6. Serve with jasmine rice, rice noodles or cauliflower rice. Garnish with lime wedges and basil.

Notes

Use a sugar pie pumpkin or winter squash works too! Cut in half, scoop out the seeds, and peel. Cut into 1-inch chunks.

Red curry paste: Thai Kitchen is the brand we used here, it tends to be more mild than Mae Ploy or Maesri. Adjust accordingly!

Shrimp: Use peeled, deveined shrimp. The bigger the shrimp, the longer they will take to cook, but even large ones cook within minutes. Look for the pink color and the “C” shape. If they curl into an “O” they are most likely overcooked. 

Nutrition

  • Serving Size: 1 1 /2 cups with tofu
  • Calories: 306
  • Sugar: 6.3 g
  • Sodium: 503.3 mg
  • Fat: 22.7 g
  • Saturated Fat: 14.2 g
  • Carbohydrates: 16.1 g
  • Fiber: 2.6 g
  • Protein: 12.6 g
  • Cholesterol: 0 mg