Thai Pumpkin Curry with Lime

This is a wonderful version of a thai curry. Pumpkin and tomato create a perfect balance against the fragrant and full flavoured coconut broth.

Please note that due to the presence of dried shrimp in our Massaman Curry Blend this is not a vegetarian option.

Serves4 Origin Far East
Preparation 10-15mins Heat rating (Medium)
Cooking 30mins Ease (Easy)
Vegetarian No


2 Tbsps Thai Massaman Curry
2-3 Dried Kaffir Lime Leaves
1.5kg pumpkin or butternut squash
2 tbsps cooking oil
2 medium onions, chopped
800g tomatoes
400ml vegetable stock
1x250ml can of coconut milk
1 lime, juice of
a small handful of coriander leaves
a small handful mint leaves


Peel the onions and roughly chop them. Cook them slowly in the oil in a deep saucepan. Cook until softened, but not coloured.

Chop the tomatoes roughly and stir them into the onions. Let them soften for 5-7 minutes or so, stirring the mixture so it does not burn, then pour in the stock and coconut milk. Bring to the boil then turn down to a gentle simmer. Add the lime leaves and the Massaman powder. Peel the pumpkin or squash, scrape out and discard the seeds and fibres and cut the flesh into large chunks. They need to be a good 3-4cm in size if they are not to break up and become soup. Add the pumpkin to the pot and let it simmer for 20-25 minutes, until tender. It is worth remembering that it is a fine line between tender and overcooked.

Season with salt and black pepper to taste, then stir in the limejuice, the coriander and mint. Serve with the rice.

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