Thai pumpkin curry is a perfect example of how Thai curries deliciously combine creamy coconut milk, aromatic spices, and fresh vegetables into a harmonious bowl of comfort. This recipe for “Gaeng Fak Thong” (แกงฟักทอง), as it’s known in Thailand, holds a special place in my heart.

Here’s a fun linguistic tidbit: “fak thong” (ฟักทอง), the Thai word for pumpkin, might raise some eyebrows among English speakers as “fak” sounds a little like “f*ck.” While visiting Thailand, I certainly giggled a bit over the pronunciation, much to the amusement of my Thai mother-in-law. We’d chuckle over it while walking through the markets there, like we were getting away with saying something bad. Despite its seemingly colorful pronunciation, fak simply means “golden gourd.” It’s a quite fitting for this vegetable that brings warmth and sweetness to our curry.

If you’re ready to get started, simply hit the “jump to recipe” button. Or scroll through below for step-by-step photos and extra tips for cooking this Thai dish.

A Note on Thai Curries

In Thailand, curries (or “gaeng”) are fundamental to the cuisine, each region boasting its own distinctive variations. While green curry might be the most famous internationally, red curry, which we’re using in this recipe, offers a perfect balance of heat and sweetness that particularly complements the natural sweetness of pumpkin. The combination creates a dish that’s both comforting and exciting – perfect for those transitional seasons when you want something warming but not too heavy.

Ingredients You’ll Need For This Thai Pumpkin Curry Recipe

• coconut oil
• yellow onion
• red bell pepper
• garlic
• red curry paste (vegetarian if desired)
• full-fat coconut milk
• fish sauce (omit for vegetarian)
• sugar
• pumpkin or squash
• freshly grated ginger
• thinly sliced collard green leaves

Optional Garnishes

• chopped peanuts
• fresh cilantro
• lime wedges
• chili crisp

How To Make Thai Pumpkin Curry

Heat the coconut oil in a large pot over medium heat. Add the onion and bell pepper, sautéing until they begin to soften, about 2-3 minutes.

Add the garlic, stirring for 30 seconds until fragrant. Stir in the red curry paste and let it bloom for about 1 minute. Pour in the coconut milk, stirring to mix with the curry paste. Season with the fish sauce and sugar, stirring well.

Add the pumpkin cubes and bring the mixture to a gentle boil. Cover, reduce the heat, and let it simmer for 15-20 minutes, or until the pumpkin is tender.

Stir in the grated ginger and greens and recover the pot. Let cook for an additional 5 minutes, until the greens are softened.

Taste and adjust the seasoning if needed. Serve hot, garnished with sriracha, chopped peanuts, cilantro, and lime wedges, if desired.

How To Customize This Thai Pumpkin Curry Recipe To Make It Your Own

• Balance the Heat: For more spice, add extra red curry paste or a pinch of chili flakes. For a milder curry, reduce the curry paste.
• Umami Depth: Fish sauce adds a deep umami flavor to the curry. For a vegetarian alternative, substitute with 1 tablespoon of soy sauce or coconut aminos.
• Lime Zest for Freshness: Just before serving, add a bit of fresh lime zest for a bright, citrusy note that pairs well with the squash and curry flavors.
• Thinning the Sauce: The curry will look quite thick once you’ve added the pumpkin cubes, but it will thin out as the vegetables cook and release liquid into the sauce. If you prefer a thinner curry sauce, add a few tablespoons of water to thin it out.

Tips and Tricks

Choosing Your Pumpkin

While this recipe features kuri squash, which has a wonderfully sweet and nutty flavor, don’t feel limited by this choice. Thai cooks traditionally use a variety of pumpkins and squashes. The key is choosing a variety that’s dense enough to hold its shape while cooking but will become tender and creamy. Butternut squash, kabocha, or even sweet potato can work beautifully in this recipe. One of the benefits to Kuri squash is it doesn’t need to be peeled before cooking, so if you choose an alternative squash like butternut or kabocha, you’ll need to peel them.

Curry Paste Pointers

The amount of curry paste you use can make or break this dish. Start with one tablespoon if you’re unsure about the heat level – you can always add more later. Remember that different brands vary significantly in intensity. A good Thai curry paste should be aromatic even before cooking – you should be able to smell the lemongrass, galangal, and kaffir lime leaves.

Coconut Milk Matters

Don’t shake your can of coconut milk before opening it! The cream that rises to the top is perfect for starting your curry – it’s traditionally used to “crack” the oil out of the curry paste, releasing all those beautiful flavors. After adding the cream, you can add the remaining liquid.

Balancing Act

Thai cooking is all about balancing four fundamental tastes: salty (fish sauce), sweet (sugar and pumpkin), sour (lime), and spicy (curry paste). Don’t be afraid to adjust these elements to your taste. The measurements provided are a starting point – your perfect balance might be different.

Thai Pumpkin Curry Serving Suggestions

Serve this curry with jasmine rice to soak up all that gorgeous sauce. For a complete Thai-inspired meal, pair it with a simple cucumber salad dressed with rice vinegar and a pinch of sugar. The cool crunch of the cucumber provides a perfect contrast to the warm, creamy curry.

Remember, like many curries, this one often tastes even better the next day, after the flavors have had time to meld. Just be sure to reheat it gently to preserve the texture of the vegetables.

Enjoy this comforting bowl of Thai-inspired goodness, and don’t forget to experiment with the garnishes – they’re not just for decoration but add layers of texture and flavor that make each spoonful a new discovery.