Thai Pumpkin Curry Recipe | Yummly
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Thai Pumpkin Curry

WILLIAMS SONOMA - TASTE(9)
Chris: "was absolutely amazing (i did cheat and add some…" Read More
11Ingredients
45Minutes
270Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 1 1/4 pounds pumpkin (cut into 1-inch, 2.5-cm cubes, about 4 cups)
  • 2 tablespoons canola oil
  • 1 small yellow onion (cut into large chunks)
  • 1 red bell pepper (seeded and cut into 1-inch, 2.5-cm pieces)
  • kosher salt
  • freshly ground pepper
  • 2 1/2 tablespoons red curry paste (or yellow)
  • 13 ounces unsweetened coconut milk
  • 1 cup low sodium vegetable broth (8 fl. oz./250 ml)
  • 1/4 cup fresh basil leaves
  • steamed rice (for serving)
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    NutritionView More

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    270Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories270Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol
    Sodium200mg8%
    Potassium700mg20%
    Protein3g6%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A190%
    Vitamin C70%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Chris 2 months ago
    was absolutely amazing (i did cheat and add some MSG though) my family loved it
    Danielle Meyers 8 months ago
    Super yummy. Will make again! Pumpkin flavor is barely noticeable but makes it nice and creamy!
    I loved it. I added green and yellow bell pepper as well. Great and tasty recipe!
    Tata 2 years ago
    It would go with rotis rather than with rice
    Sarah 3 years ago
    Delicious! I added extra curry seasoning, ginger, and yellow bell peppers in addition to the red peppers. SO yummy!
    Peggy 3 years ago
    Good and pretty easy prep since it uses store-bought red curry paste. I feel like it needed another vegetable so it wasn’t such a one-note dish. Green beans would have been a perfect addition.
    Jamie D. 3 years ago
    I used a tin of tomatoes instead of the stock, and it was soooo yum! even my man was going back for 2nds. we are not vegetarians!
    Breanna Mortimer 3 years ago
    made this so many times now! always delicious. Normally add extra veggies and a little extra paste for more spice but always a favourite
    Clare H. 4 years ago
    This is so easy and absolutely delicious. We have a real glut of pumpkins and this is a delicious and family friendly (fussy kids) dish. The speed of preparation is also a great asset.

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