Thai Pumpkin Curry

The end of the year is always a crazy time for me in life and work, and I usually don’t have much time to blog my recipes or other endeavors, but it doesn’t mean I stop doing and cooking things I want to write about, just that I don’t have enough time to document them. More to come as I play catch up for the last few months, but luckily I did jot down one particularly successful recipe I tried last month.

I find that I like pumpkin a lot, just not in pies. As with sweet potatoes, I’m a bigger fan of savory dishes than sweet, so when pumpkin is readily available in the autumn months, I usually stock up on cans of it to keep me into the next year. While this curry recipe is not exactly “from scratch,” it could be if you used homemade curry paste, but I was feeling lazy and happened to have some store-bought paste in my cupboard. I used a combination of chicken and vegetables because I was short of meat, and it turned out quite tasty.


2 tablespoons oil
1 medium onion
2 hot green chilis, diced (optional)
3 garlic cloves
2 tablespoons ground ginger
1 1/2-2 tablespoons Thai red curry paste
1 (15oz) can pumpkin
1 (15oz) can coconut milk
1 tablespoon brown sugar
1 1/2 lbs chicken, beef, other meat, and/or vegetables
3 tablespoons sour cream
fresh cilantro, for garnish

Saute the onions, chilis, and garlic until onions are softened. Add the ginger and curry paste (and a little water as needed) and saute another 5-10 minutes. Add the pumpkin, coconut milk and brown sugar. Stir until combined or use an immersion blender to puree, if desired.

Add the meat or vegetables, and stew until they reach desired tenderness. If using both, then make sure the meat is already well-cooked before adding the vegetables. Stir in the sour cream; heat through. Serve with bread or rice and garnish with cilantro leaves.

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