Thailand / Main dishes

Red pumpkin curry

Name: Red pumpkin curry
Prep time: 15 min
Cook time: 25 min
Yield: 3 portions
Cuisine: Thailand
Ingredients: 500 g peeled pumpkin, cubed; 300 g firm tofu, cubed; 400 ml coconut milk; 2 tbsp red curry paste; 100 ml water; 1 tbsp soy sauce; 10 g Thai basil

Red pumpkin curry in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook25 min

Yield3 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

3 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat curry paste with a little coconut milk in a saucepan for 2 minutes.
Add pumpkin, remaining coconut milk and water; simmer covered for 15 minutes.
Add tofu and soy sauce and simmer until pumpkin is tender and tofu hot throughout.
Stir in basil just before serving; offer rice separately.

A little kitchen note

Untested editorial adaptation. Choose squash that holds its shape; paste can contain shrimp.

Allergen notes

Soy, coconut; possible shellfish and wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/3 of the recipe)

Energy: 420 kcal
Protein: 15.2 g
Carbs: 18.5 g
Fat: 34.5 g
Fibre: 2.3 g
Total sugar: 6.2 g
Sodium: 599 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it