🍳
LearnViz Cooking

🍜 Thai · Main · Medium difficulty · Contains meat or poultry

Thai Pumpkin Red Curry

A vibrant Thai main built around pumpkin, seasoned with red curry paste and coconut milk.

Prep time
9 min
Cook time
21 min
Total time
30 min
Servings
4
Calories
340 kcal
Protein
8 g
Carbs
24 g
Fat
24 g
Course
Main

About this Thai curry

Thai Pumpkin Red Curry is a Thai main built around pumpkin. It takes about 30 min from start to finish, 9 minutes of prep and 21 minutes of cooking, and serves 4.

Cooking method: curry. Difficulty is rated medium. Contains meat or poultry, and marked gluten-free in our data.

Good for: budget friendly, light & low calorie, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 600 g pumpkin, cubed
  • 3 tbsp red curry paste
  • 400 ml coconut milk
  • 1 red bell pepper
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Kaffir lime leaves
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Prepare the pumpkin: cut into even pieces, season with salt and set aside for 10 minutes.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Heat oil or ghee in a heavy pan over medium heat and cook the aromatics until fragrant and golden, about 6 minutes.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  3. Step 3. Stir in the coconut milk and red bell pepper; cook until the mixture thickens and the oil begins to separate.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  4. Step 4. Add the pumpkin and coat well. Pour in a cup of water, cover and simmer for 13 minutes until tender.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Fold in the fish sauce, adjust the salt and simmer uncovered for 5 more minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  6. Step 6. Rest for 5 minutes, garnish with kaffir lime leaves and serve hot.

    Heat
    Off, let it sit
    Look for
    Steam slows, juices settle and the dish firms up slightly.
    Why it matters
    Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
    Avoid
    Skipping the rest: juices run out and the dish falls apart.

Chef's tip

Toast whole spices briefly first - it deepens the flavour.

Equipment you will need

  • Heavy pan with lid
  • Wooden spoon
  • Chopping board and knife

Nutrition per serving

Estimated per serving: 340 kcal, 8 g protein, 24 g carbohydrate and 24 g fat. Roughly 9% of the energy comes from protein, 28% from carbohydrate and 63% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Thai Pumpkin Red Curry

Substitutions and variations

  • Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
  • For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
  • If the sauce is thin, simmer it uncovered for a few minutes before serving.

Frequently asked questions about Thai Pumpkin Red Curry

How long does Thai Pumpkin Red Curry take to make?

It takes about 30 min in total: 9 minutes of prep and 21 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 340 kcal, with 8 g protein, 24 g carbohydrate and 24 g fat. These are estimates for the recipe's 4 servings.

Is Thai Pumpkin Red Curry gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Thai Pumpkin Red Curry ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

More Thai recipes

All Thai recipesOpen in the interactive app