Simple Suppers: Thai Red Pumpkin Curry

by Thyme Recipes 5 Oct 17

Start pumpkin season with a bang, this bright hot sour coconutty curry, is warming, pleasing and simple to prepare. This will become a family favourite for spice lovers and is easily adaptable for other vegetables throughout the year, especially winter root vegetables.  Look for a good quality red curry paste in your supermarket, or seek out a Thai grocer locally or online.

Serves 4



  1. Place all the ingredients, with the exception or the peanuts, coriander and chillis, into a pan with ½ tsp salt and simmer for 15-20 minutes.
  2. Lift the pumpkin out of  pan with a slotted spoon and discard the aromats.
  3. Bring the coconut back to a simmer and then add the Thai red curry paste and simmer for 5 minutes.
  4. Return the pumpkin to the pan and warm through, adjust the seasoning to taste.
  5. Serve with the nuts, coriander leaves and sliced chilli.

Enjoy further supper dishes below: