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Thai Pumpkin Curry ( Vegan)

Easy Thai recipes

Thai Pumpkin Curry (Vegan)

Serve: 1-2

Ingredients for vegan curry paste:

½                    Medium red onion – roughly chopped

2                     Big garlic clove

1                      Small red chilli-chunky chopped

2piece            Lemon peel

1/2tsp            Ginger paste

1/2tsp            Lemongrass paste

1/2tsp            Rapeseed oil

1/2tsp            Ground nutmeg

1/4tsp             Salt

1/4tsp             Ground black pepper

1/4tsp             Ground coriander

1/4tsp             Ground nutmeg

Ingredient for the curry:

300gram        Cooking pumpkin-chunky chopped.

300 ml            Thai cooking nut milk

100ml              Water

2tbs                  Coconut oil

1/2tbs              Coconut sugar

1/2tbs              Fish sauce

1/2tsp              Honey

1/4tsp              Oyster sauce


-Put all the curry paste ingredients in an electric blender and blend until its form the paste.

-In mean time, put the chunky chopped pumpkin in the microwave for 3-4 minutes while cooking the curry paste.

– Put the coconut oil and curry paste in the pan. Gently cooked it for approx. 2 minutes. Then add 150 ml of the coconut milk and cook for further 2 minutes.

-Add the cooked pumpkin, the rest of the coconut milk and water. Bring it to boil. Turn the heat down quickly once the curry reach the boiling point.

– Add the fish sauce, coconut sugar, honey, and oyster sauce. Stir gently then leave it to simmer approx. 15-20 minutes.

-That is it. Enjoy this lovely and velvety Thai Pumpkin Curry (Vegan) with steamed Thai jasmine rice for your dinner this week.


– Use the Thai coconut milk only. Click here Thai Kitchen Staples for the reason.

– Use only 2/3 of a red chilli if you would prefer the milder version.

– For vegetarian :Replace the fish sauce and oyster sauce with a vegetable oxo cube and 1/4 tsp of light soya sauce.

Easy Thai recipes

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