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Thai-Style Pumpkin Curry Recipe

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4.1 from 49 reviews

This vibrant Thai-Style Pumpkin Curry is a quick and flavorful dish combining the creamy texture of pumpkin puree and coconut milk with fragrant Thai red curry paste, garlic, and ginger. Silken tofu adds a soft protein element, while fresh cilantro and lime juice brighten the rich curry base. Perfect for a cozy weeknight meal, this soup-like curry packs intense flavors in just 15 minutes.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

Flavor Base

  • 1 Tbsp olive oil (15 mL)
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 2 to 4 Tbsp Thai red curry paste (adjust to taste)

Main Ingredients

  • 2 cans pumpkin puree (15 oz / 425 g each, not pumpkin pie filling)
  • 1 can coconut milk (13.5 oz / 400 mL)
  • 1 cup vegetable broth (236 mL)
  • 1 package silken tofu, cubed (16 oz / 450 g)

Finishing Touches

  • ¼ cup chopped cilantro (15 g)
  • 1 Tbsp lime juice (15 mL)
  • 1 tsp soy sauce or tamari for gluten-free (5 mL)
  • Optional for serving: extra cilantro, sriracha, pumpkin seeds

Instructions

  1. Prepare the Flavor Base: Heat the olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking until they become soft and fragrant, about 2 minutes. Stir in the Thai red curry paste and cook for another minute to release its aromas.
  2. Add Main Ingredients and Simmer: Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine all ingredients thoroughly. Bring the mixture to a gentle simmer, uncovered, and let it cook for 10 minutes, allowing flavors to meld.
  3. Finish the Curry: Remove the pot from heat. Gently fold in the cubed silken tofu, chopped cilantro, lime juice, and soy sauce. Taste and adjust seasoning if needed.
  4. Serve: Ladle the curry into bowls and optionally garnish with additional cilantro, a drizzle of sriracha for heat, and pumpkin seeds for texture.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Use tamari instead of soy sauce to keep this recipe gluten-free.
  • Adjust the amount of Thai red curry paste based on your preferred spice level and the brand’s potency.
  • For a richer curry, use full-fat coconut milk; light coconut milk will reduce calories but make it less creamy.

Find it online: https://cookingwithsarah.com/thai-style-pumpkin-curry-recipe/