This Red Thai curry with pumpkin is super delicious! I love the balance of a good Thai curry between the sweet, creamy, savory, sour, spice and herbs it always makes my taste buds sing!
I actually like to use kabocha squash in this recipe, which is a Japanese pumpkin, however, any variety of edible pumpkin or squash will work great in this curry.
This makes a large batch of curry and is perfect for a large family or the recipe can be cut in half by selecting the serving sizes needed on the printable recipe card. The leftovers also freeze well for a future easy meal.
I love the Mae Ploy brand of red curry paste. You can find that on amazon for around $5 or in any Asian market. I love it because it takes a lot of the labor intensive work involved in getting a great curry paste. It also has ingredients that can be a little trickier to find, like lemon grass.
I heat of this recipe depends on the level of heat in your red curry paste. I have found that most red curry pastes are at a medium heat, meaning they have a kick of heat but aren’t extremely hot. To adjust the heat more coconut milk and sugar all help to temper the heat.
What you need to make this Red Thai Curry with Pumpkin: (printable recipe is below)
Serves 6 generously (leftovers can be frozen)
- 3 tablespoons red curry paste
- 2 – 15 ounce cans coconut milk
- 2 large carrots- thinly sliced
- 1/4 onion – diced
- 1 1/2 cups snow peas (chopped) or fresh or frozen peas
- 1/2 cup chopped Thai basil (regular basil will also work)
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon fish sauce
- 2 tablespoons lime juice
- 1/2 pound chicken – thinly sliced (about 1 large chicken breast)
- 1/2 cup water
- 3 cups cubed kabocha squash/Japanese pumpkin or any pumpkin or squash
- Pinch of salt (to preference)
Instructions
- Add squash to boiling water and simmer until squash is mostly tender (about 10 minutes, drain and set aside).
- While squash is cooking, In a large pot, add curry paste, coconut milk, carrots, onions, snow peas or peas, basil, sugar, soy sauce, fish sauce and lime juice.
- Bring to a boil then reduce to a medium simmer and cook for ~6 minutes, add thinly sliced chicken and simmer another ~7 minutes.
- Add water and kabocha squash and simmer another 5 minutes.
- Taste, adjust flavors with a pinch of salt or whatever you feel will balance it to your preference.
- Serve over rice and enjoy.
Red Thai Curry with Pumpkin
Ingredients
- 3 tablespoons red curry paste
- 2 – 15 ounce cans coconut milk
- 2 large carrots- thinly sliced
- 1/4 onion – diced
- 1 1/2 cups snow peas chopped or fresh or frozen peas
- 1/2 cup chopped Thai basil regular basil will also work
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon fish sauce
- 2 tablespoons lime juice
- 1/2 pound chicken – thinly sliced about 1 large chicken breast
- 1/2 cup water
- 3 cups cubed kabocha squash/Japanese pumpkin or any pumpkin or squash
- Pinch of salt to preference
Instructions
- Add squash to boiling water and simmer until squash is mostly tender (about 10 minutes, drain and set aside).
- While squash is cooking, In a large pot, add curry paste, coconut milk, carrots, onions, snow peas or peas, basil, sugar, soy sauce, fish sauce and lime juice.
- Bring to a boil then reduce to a medium simmer and cook for ~6 minutes, add thinly sliced chicken and simmer another ~7 minutes.
- Add water and kabocha squash and simmer another 5 minutes.
- Taste, adjust flavors with a pinch of salt or whatever you feel will balance it to your preference.
- Serve over rice and enjoy.