Thai Pumpkin & Carrot Curry Recipe

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Thai Pumpkin & Carrot Curry

Baby Kato


A friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you.

So much flavor. Hope you will enjoy this recipe Anna.

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10 Min


25 Min


Stove Top


2⁄3 cup stock, vegetable
1 inch galangal, sliced
2 garlic cloves, chopped
1 stalk lemongrass, chop finely the white part only
2 chilies, red, fresh, seeded and chopped
1 teaspoon candied ginger, thinly sliced
4 carrots, sweet, peeled and cut into chunks
1 cup pumpkin, peeled, seeded, cut into chunks
2 tablespoons peanut oil
2 shallots, finely chopped
3 tablespoons red curry paste
1 3⁄4 cups coconut milk
6 sprigs basil, thai
1⁄8 cup pumpkin seeds, toasted (garnish)
2 green onions, thinly chopped (garnish)
4 cups rice, jasmine, steamed

Directions Step-By-Step

In a large pot add the stock and bring to a rapid boil.
Add the galanga root , half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
Add the carrots and pumpkin simmer for 5 - 10 minutes.
Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
Serve hot with rice and garnish with the pumpkin seeds and green onions.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Thai
Hashtag: #thai Curry