Spoon Simple
Thai Pumpkin Curry
Silky kabocha pumpkin simmered in red curry coconut sauce with basil. A vegetarian Thai classic — sweet, spicy, and deeply comforting.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Dinner·Thai·Easy
Ingredients
Step 1 — Curry
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups kabocha or butternut squash (cubed)
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp palm sugar
Step 2 — Finish
- Thai basil leaves
- 1 red chili (sliced)
- Jasmine rice
Instructions
- 1
Fry paste
Fry red curry paste in coconut cream until fragrant.
- 2
Simmer pumpkin
Add pumpkin, remaining coconut milk, and broth. Simmer 15–20 minutes until pumpkin is tender.
- 3
Serve
Season with soy sauce and sugar. Stir in basil. Serve over jasmine rice.
Nutrition per serving: 320 cal · 6g protein · 28g carbs · 22g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
