Thai Red Curry with Pumpkin | Gang Ped Fakthong | แกงเผ็ดฟักทอง

This one-pan red curry with pumpkin offers classic Thai flavors with a touch of pumpkin sweetness for a satisfying meal. It's super easy to make and perfect for weeknight dinners.

Why We Love This Recipe

The process of making this Thai red curry with pumpkin is incredibly simple. Even if you're new to Thai cuisine, you can't go wrong with this recipe.

You can easily use ready-made Thai red curry paste for a quick meal, or if you prefer, you can make your own Thai red curry paste at home (here's my Thai red curry paste recipe).

This curry served with rice is one well-balanced meal. It has it all - from complex carbs from the pumpkin, to protein from the pork, and the authentic, complex Thai flavor that truly embodies Thai cooking. Simply a guaranteed hit for everyone!

Best of all, the whole recipe happens in a single saucepan in 30 minutes or less. There is so much flavor going on in this dish from the aromatics and curry paste that makes it worth trying.

If you love Thai curries, be sure to check out my Thai red curry with mushrooms, kua gling, Thai green curry with beef, and Thai chicken panang recipes. These are not to be missed!

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

• Pumpkin: I use Thai pumpkin in this recipe but you can use kabocha squash as it most closely mimics the pumpkins that are available in Thailand.
• Red Thai Chilis: For extra heat.
• Coconut Milk: To create the creamy curry sauce.
• Thai Red Curry Paste: You can make your own Thai red curry paste following my recipe here or use any pre-made red curry paste you can find in Thai grocery stores or online. Adjust the amount to your heat preference.
• Pork: Any cut will do or you can sub it with other proteins like chicken or beef.
• Water
• Fish Sauce: Use any brand you have, but the Abalone brand fish sauce is the one I highly recommend. It just smells delicious!
• Sugar: Sugar is added to round out the flavor of the curry.
• Basil Leaves: These are added for their aroma and a pop of color.

How To Make Thai Red Curry With Pumpkin

Step 1: Wash the pumpkin and slice off the skin (you can leave the skin on if you prefer). Remove the seeds and cut into bite-sized cubes.

Step 2: Slice the red Thai chilis.

Step 3: Take about 2 tablespoons of the coconut milk and cook it over medium high heat.

Step 4: Once the coconut milk starts to bubble, add the red curry paste and fry it in the coconut milk until the aroma is strong. Stir regularly so the paste doesn't burn.

Step 5: Add the pork and stir so that the curry paste coats all the pork. Let it cook for about 2-3 minutes.

Step 6: Add the rest of the coconut milk and the water. Let it simmer.

Step 7: Add the pumpkin and simmer until it is cooked. This step usually takes about 5 minutes.

Step 8: Season with fish sauce and sugar. Then taste-test and adjust the seasonings to your taste.

Step 9: Add the basil leaves and sliced red Thai chilis. Cook for another minute and turn off the heat. Serve immediately with rice.

Tips

When cooking the pumpkin, make sure it's cooked but still firm. Otherwise your curry will be mushy.

How To Serve This Curry

This Thai pumpkin red curry is served hot with steamed rice. You can top it over rice or serve it in a bowl and share. It works for both lunch and dinner.

If you have any leftover pumpkin, try using it in this Thai pumpkin in coconut milk dessert recipe and end your meal with this dessert.

Storage and Reheating

You can store this curry at room temperature if you're going to finish it within the day of making. If not, put it in an airtight container and refrigerate it. It will be good for up to 3 days.

To reheat, take a portion and microwave for 3 minutes.

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