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Roasted Pumpkin Thai Red Curry

A roasted pumpkin Thai red curry which is perfect for autumn and winter and an alternative Thanksgiving or Christmas meal.
Cook Time 38 minutes


  • 1 kg of pumpkin peeled, deseeded and chopped into small pieces
  • 2.5 tbps oil
  • 2 spring onions scallion
  • 1 tsp minced ginger
  • 1 chilli chopped
  • 2-3 tsp Thai red curry paste
  • 400 ml coconut milk
  • Pinch of dark brown sugar
  • 1 tbsp fish sauce omit for vegans / vegetarians and add more lime juice
  • 1 tbsp lime juice or to taste
  • Salt
  • Handful of basil or chopped coriander cilantro to top


  • Preheat oven to fan assisted 180C / 200C / 350F / gas 4.
  • Toss the pumpkin pieces with 1.5 tbs oil and some salt and roast in oven for about 20 min or until roasted.
  • Whilst the pumpkin is roasting make the Thai curry sauce.
  • Heat remaining oil and add in the spring onions, ginger and chilli and fry for 1 min.
  • Stir in the curry paste mix and fry for 30 sec until fragrant.
  • Then pour in coconut milk and pinch of sugar, bring to boil and then lower and simmer for about 5 mins.
  • Add in fish sauce, lime and taste and adjust seasoning.
  • Add pumpkin to serving bowl, layer on Thai curry sauce and top with basil and chilli and serve.


Remember to leave out the fish sauce for vegetarians and vegans or replace it with a suitable alternative.