Thai Pumpkin Curry

I feel the need to start with a disclaimer. My dad has two cats. One is named Thai, and the other is Tux. That combined with some of the less mainstream ingredients we use makes him a little nervous any time he sees that we are cooking Thai. With that said, Dad, I promise that we won’t ever cook your pet. You can rest easy.

And with that minor bit of family business out of the way, let’s move onto the meal! The other day, my wife and I went to a Thai restaurant near us called Circles Thai, and they had something on their menu that fascinated me to the point where I had to order it. It was a pumpkin curry, and let me tell you…it was delicious! So, we decided to try making it ourselves with our own flare.

As with any stir fry, your dish will be highly customizable. You get to pick your protein and your veggies along with the spice level you like. A little something for everyone (well, assuming that you like pumpkin and coconut milk)! We are serving this over steamed riced cauliflower, but any rice or Asian noodles will do the trick!

Time: 60 Minutes


  • Pumpkin (fresh, not canned)…we are using about a quarter of a pumpkin.
  • Protein of your choice (we recommend chicken, pork, or tofu)
  • Vegetables of your choice (we used onion, red peppers, mushrooms, carrots, and zucchini)
  • Coconut Milk
  • Thai Red Curry Paste (we didn’t make our own this time, but you certainly can if you like!)
  • Any chili peppers or dried chili flakes you want for additional heat


  • Preheat your oven to 425 degrees F, line a baking sheet with foil, and give the foil a quick oil spray.
  • Carefully, prep your pumpkin:
    • Cut a hole around the stem, and pluck that out.
    • Cut your pumpkin in half, and scoop out the seeds and stringy innards (save the seeds to roast as a snack for later)
    • Cut your pumpkin into slices, and place them on your foil lined sheet.
    • Toss in the oven for about 20-25 minutes, and then remove.
  • While your pumpkin is roasting, cut up your veggies, and place them into separate bowls with ones that take longer to cook (e.g. onions, peppers, carrots, broccoli) in one bowl and ones that cook quicker (e.g. mushrooms, zucchini, and eventually your roasted pumpkin) in another bowl. Then, cut your meat into chunks, and place it in a third bowl.
  • When your pumpkin is done roasting (it’ll have turned a darker orange and be softer to the touch), remove it from the oven, and carefully peel the skin off.
    • Cut about half of the flesh into cubes, and put them in your “quick cook” veggie bowl
    • Place the rest in a food processor/blender/Ninja with your coconut milk, and puree.
  • Pour some oil into a pan, and scoop in some of your Thai curry paste. Slowly heat to release the aromatics. Then, add your protein, and sear it.
  • When the protein is seared, add your “long cook” vegetables, and stir to combine. When the onions and peppers begin to soften, add the rest of your vegetables, and pour in your pumpkin/coconut milk concoction.
  • Bring to a simmer, and cook for another 15 minutes or so until your protein is fully cooked. Cooking time will vary based on size of your protein cuts.
  • Plate, devour, and enjoy!

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