Thai Pumpkin & Carrot Curry

Thai Pumpkin & Carrot Curry

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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.


☆☆☆☆☆ 0 votes

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

How to Make Thai Pumpkin & Carrot Curry


  1. In a large pot add the stock and bring to a rapid boil.
  2. Add the galanga root , half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
  3. Add the carrots and pumpkin simmer for 5 - 10 minutes.
  4. 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.
  5. Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
  6. Serve hot with rice and garnish with the pumpkin seeds and green onions.

Printable Recipe Card

About Thai Pumpkin & Carrot Curry

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

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