Indulge in the extraordinary flavours of this Thai Red Pumpkin Curry—it’s an absolute delight! If you have a fondness for both baked pumpkin and Thai cuisine, this curry is a must-try. Imagine tender and mouthwatering golden brown pumpkin wedges resting on a bed of fragrant steamed jasmine rice. To elevate the experience, the pumpkin is generously topped with a luscious and creamy Thai red curry sauce, creating a wickedly divine combination of flavours!
Thai curries are universally adored, and for good reason—they encapsulate the vibrant essence of Thai cuisine with their rich colors, bold flavors, and enticing spice. This particular curry follows suit seamlessly. Creaminess prevails, courtesy of coconut cream and milk, while the addition of baked pumpkin, vegetables, chili, and herbs ensures a burst of delightful colors. The array of elements in the curry, complemented by thoughtful garnishes, contributes to a symphony of textures that make each bite a sensory delight.
The absence of meat in this curry is not missed in the least. The substantial baked pumpkin wedges serve as a satisfying centerpiece, and when coupled with the inclusion of nutritious greens, the dish becomes a well-balanced delight. Even for meat enthusiasts, this curry is a winner—your partner’s approval is a testament to its exceptional flavor and satisfaction, making it a resounding success in the kitchen!
This curry is a breeze to prepare, with the oven shouldering the heavy lifting by baking the pumpkin until it’s tender and beautifully golden brown. Opting to leave the skin on not only aids in preserving the pumpkin’s shape but also simplifies the process of scooping away the flesh. An added bonus is that the skin is entirely edible—it’s nutritious, rich in antioxidants, and packed with vitamins. As an extra perk, the consumption of pumpkin skin has even been linked to potential long-term benefits for improved eyesight!
Maesri curry paste
Maesri curry paste certainly earns the title of the king among curry pastes in my culinary repertoire. It stands out as my preferred choice for all Thai-inspired recipes. The flavour profile is incredibly rich and aromatic, offering an experience that closely resembles the authenticity of Thai cuisine.
Hailing from Thailand and conveniently packaged in a small can, Maesri curry paste is easily accessible at Woolworths supermarkets or local Asian grocers. What’s more, it’s an economical option, making it a double win for savvy cooks!
Another bonus is that any leftover curry paste can be frozen for future use, adding to its convenience. Furthermore, it caters to various dietary preferences, being suitable for gluten-free, vegetarian, and vegan diets. With Maesri, the possibilities for creating delicious Thai dishes are not only flavourful but also incredibly versatile.
How to make
The curry comes together easily. While the pumpkin is baking, cook the curry then simply spoon the greens and sauce over the pumpkin once you have plated up.
- Prepare & cook the pumpkin – Cut the pumpkin so you have 4 wedges roughly the same size (about 300g each). Place pumpkin onto a lined baking tray, coat evenly with a little oil and season well with salt and pepper. Bake for 50-60 minutes or until golden brown and tender.
- Cook the curry paste – once pumpkin is halfway through cooking, start on the sauce. Heat oil in medium pan over medium heat. Cook the curry paste for 1 minute or until fragrant. Add the coconut cream, red chilli and lightly crushed kaffir lime leaves. Bring to a gentle boil then stir in the fish sauce and brown sugar.
- Simmer – simmer the sauce for 15 minutes until it reduces and thickens slightly.
- Add coconut milk – add the coconut milk and continue simmering for a further 5 minutes.
- Add vegetables – add the beans and pak choy and cook for 1-2 minutes more or until they are just wilted and tender but still bright green in colour.
- Serve – divide jasmine rice between serving plates. Top each with a wedge of baked pumpkin. Spoon curry sauce and vegetables over the pumpkin and rice. Garnish with coriander sprigs (or micro-greens), finely shredded kaffir lime leaves, store-bought fried shallots and sliced red chilli.
Serving suggestions
Here are some serving suggestions the Thai Red Pumpkin Curry:
- Steamed Jasmine Rice: Serve the curry over a bed of fragrant steamed jasmine rice to absorb the flavourful sauce.
- Fresh Herbs: Garnish with a sprinkle of fresh herbs such as coriander or Thai basil for a burst of freshness.
- Lime Wedges: Add lime wedges on the side to squeeze over the curry for a touch of citrusy brightness.
- Crushed Peanuts: For an extra layer of texture, sprinkle crushed peanuts on top before serving.
- Chilli Flakes: If you enjoy some heat, offer chilli flakes on the side for those who like to spice things up.
- Roti or Naan: Serve with roti or naan bread on the side for a delightful combination of flavours and textures.
- Coconut Rice: Consider pairing the curry with coconut-infused rice for a complementary tropical touch.
- Other Grains: Choose form other grains to suit your style such as quinoa, brown rice, basmati or medium grain.
FAQ’s
Yellow curry is generally the mildest of Thai curries, Red is a medium-hot heat and green is thought to be the hottest. It can depend though on the brand of paste you use, if its homemade and the type of chillies you used and/or the amount of curry paste you add to the sauce.
Although I like spice, I tend to make my curries on the milder side as my partner doesn’t particularly like a curry too hot. So this Thai pumpkin curry has some heat to it but it’s not overly hot. If you prefer your curry mild or very mild, I suggest removing the seeds and membrane from the chilli and slightly reducing the curry paste. You could also add a tad more sugar to up the sweetness and counteract the spice.
Yes! Leftover curry paste freezes very well. Scoop any leftover curry paste into a small zip-lock bag. Remove excess air and press down to flatten it out in the bag. Label, date and freeze for up to 3 months. Thaw before use. You can also freeze in ice-cube trays or a small container. I like to use zip-lock bags as they take up less space in the freezer and the paste can leave your containers or ice-cube trays with a curry paste smell to them which is hard to get rid of.
No, due to the fish sauce. You can however though use a ‘vegetarian or vegan’ fish sauce in place of it. The curry paste itself (Maesri brand) is naturally gluten-free and suitable for vegans.
The Maesri curry paste is gluten-free but you would need to make sure the fish sauce you use is also free of any gluten to make this recipe gluten-free.
I don’t recommend it for this curry. You can however store any leftovers in the fridge and use within 3 days. Reheat gently in the microwave before consuming.
Thai Red Pumpkin Curry
Ingredients
PUMPKIN
- 1.2kg piece Jap pumpkin
- Oil, for coating
- Salt and pepper, to taste
CURRY
- 1 tablespoon neutral or coconut oil
- 2 tablespoons red or penang curry paste, I used Maesari
- 400ml can good quality coconut cream, I used Ayam
- 2 kaffir lime leaves, lightly crushed in your hands
- 1 long red chilli, cut into 2cm pieces, deseeded if desired
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 165ml can coconut milk
- 150g green beans, trimmed and halved lengthways
- 1 bundle baby pak choy, trimmed
TO SERVE
- Steamed jasmine rice
- Coriander sprigs
- Finely sliced kaffir lime leaves
- Sliced red chilli
- Fried shallots
Instructions
PUMPKIN
- Preheat oven to 200℃ (180℃ fan forced). Line a tray with baking paper. Remove seeds from pumpkin but leave the skin on. Cut into 4 equal size wedges. Place pumpkin onto tray and drizzle with oil, rubbing in to coat evenly. Season well with salt and pepper.
- Bake pumpkin in the oven for 1 hour or until golden and tender, turning once during cooking time.
CURRY
- Meanwhile, heat the oil in a medium pan over medium heat. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the coconut cream, kaffir lime leaves and red chilli and bring to a gentle boil.
- Add the fish sauce and brown sugar, stirring to combine. Reduce heat to medium low and simmer for 15 minutes or until sauce has reduced and thickened slightly. Pour in the coconut milk and simmer for a further 5 minutes.
- Stir in the green beans and bok choy. Cook for a further 1-2 minutes or until vegetables are just tender. Remove from heat.
TO SERVE
- Divide rice between serving plates or bowls. Top each with a pumpkin wedge and spoon over the sauce and vegetables. Garnish with coriander, kaffir lime, chilli and fried shallots. Serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CURRY PASTE
Maesri is the only store-bought curry paste I swear by; it stands out as the top choice and happens to be the most affordable. Available at Woolworths, you can get small 114g cans for approximately $2.10, making it an absolute bargain. I make it a practice to freeze any leftovers in a small zip-lock bag for future use. Additionally, I often purchase it from Asian grocers, where I opt for a larger container due to my deep appreciation for its flavours. When buying from an Asian grocer, you can explore a wide range of flavours such as Penang, yellow, chu chee, and more. - COCONUT CREAM & MILK
I opt for a high-quality coconut cream such as Ayam brand, known for its notably thick consistency compared to other brands. While alternative brands are acceptable, I steer clear of ‘homebrand’ coconut cream or milk due to their poor quality and thin texture. If you have a preference, you can replace the 165ml can of coconut milk with vegetable or chicken stock for a different flavour profile. - VEGETABLES
Feel free to substitute pak choy or beans with any vegetables you have available at home, such as zucchini, asparagus, broccolini, capsicum, and more. This flexible approach allows you to adapt the recipe based on the ingredients you have on hand, making it convenient and versatile for your preferences and pantry contents.
You may also enjoy
- Thai Chicken Larb Salad – perfect for a light lunch or dinner and it will get your tastebuds dancing.
- Grilled Thai Chicken Skewers (Gai Yang – These are packed full of flavour and easy to make ahead
- Easy Thai Green Prawn Curry – another Thai favourite and absolutely delicious!
- Thai Basil Chicken Wings (Pad Krapow Gai) – this classic uses the humble chicken wing instead of your typical thigh or breast!
- Thai Pork Cakes with Cucumber Dipping Sauce – the perfect Thai entree for this show stopping Pumpkin Curry.
- Thai Prawn & Pork Spring Rolls
This was amazing! So quick and easy. I added some chicken as well. Will definately be making this again! Thank you Kate!
So glad to hear you loved the curry! It is one of my favourites and so easy. Adding some chicken is a great idea.
Thank you
K x