Delicious Thai Style Pumpkin Curry

This is a great way to use up those winter squashes that are abundant in the late fall. 


  • One small pumpkin or any type of winter squash 
  • 2 tablespoons of vegetable oil  
  • Small Onion  
  • 4 cloves of garlic 
  • 1 tablespoon of ginger 
  • 1 heaped tsp of chilli powder or chilli flakes 
  • 1 teaspoon of fresh green chilli  
  • 1 teaspoon of coriander powder 
  • 1 tablespoon of lemongrass  
  • 1 teaspoon of fish sauce  
  • 4 oz of coconut milk  
  • 2 tsp sesame oil. 
  • Fresh coriander chopped and minced.  
  • Fresh chives snipped 


  • Preheat the oven to 400degrees Fahrenheit. 
  • Peel the skin off the pumpkin or squash, put in a roasting dish and roast for half an hour in a hot oven till the squash is tender. Put aside.  
  • Mince the onion, garlic and ginger in a food processor. 
  • Mince the chilli  
  • In a large frying pan add the oil and onion, ginger and garlic on high heat but make sure it stays pale and not brown. 
  • Add the coriander, chilli powder and stir rapidly and then turn the heat down to medium-low.  
  • Add the lemongrass and the pumpkin cubes. 
  • Stir and coat all the pumpkin with the spices and let this cook for about 10 minutes on low. 
  • Add the fish sauce sesame oil and coconut milk and continue to cook for another 10 minutes on medium to low heat. 
  • When the mixture has absorbed all the liquids add the fresh coriander and chives. 
  • Serve in a bowl with rice or noodles.  
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