Thai curry dishes are amazing.
Seriously, there’s so much variety to them that once you master them (which is easy to do), you have a great go-to for guests or a quick dinner after work.
The first time I had this pumpkin curry dish at a restaurant, I knew I wanted to come back for more. However, shortly after having said meal, I moved to a different state and was forced (willingly) to make it myself. Which led to experimenting and finding what tasted the closest to the pumpkin curry dish I had eaten back in California.
And of course, when I experimented, it led to my own variation of the recipe (well, multiple variations) which I make frequently.
I usually serve this Thai pumpkin curry dish with rice and add a lot more to it (butternut squash, tomatoes, onion, etc.) However, I like quick fixes (and noodles), and I know I’m not the only one out there who does.
Now one of the key things I found that made this dish level up was adding Thai red curry paste. I had some left over from the previous week when I made a coconut red curry soup and decided I’d finish it off. The end result was amazing.
Squeeze some lime over top and you’ve perfected the taste.
The other ingredient that made this great was the lo mein noodles. I had been experimenting with the different types of Asian noodles out there and found these to be perfect for not sticking together and slurpability.
Thankfully there’s a great Asian grocery store down the street, so many of these ingredients were easy to find.
Now I know many of you might not live near an Asian grocery store, but you can get both lo mein noodles and Thai red curry paste in the Asian section of your local grocery store or online in the links above.
Now here’s my easy Bangkok pumpkin curry noodle recipe!
Bangkok Pumpkin Curry Noodles
A Thai pumpkin curry dish with rice, butternut squash, tomatoes, onion, and more.
Serves 2 people
Total Time: 30 minutes
- 2 T olive oil
- 1 15 ounce can pumpkin puree
- 1 15 ounce can unsweetened coconut milk
- 2 cups of vegetable broth – or chicken if preferred
- 2 T Thai red curry paste
- 2 t curry powder
- 1 T brown sugar
- 2 ts salt – add more as necessary
- 1 16 ounce package of lo mein noodles – regular or brown rice
- Lime wedges (optional)
- Before beginning the pumpkin curry, place a pot of water on high heat over stove top. Then while cooking the curry, you can pop the noodles in once it starts to boil.
- In a large sauce pan, heat the olive oil on high.
- Add the pumpkin puree and let it heat up for 2-3 minutes.
- Once it’s hot, add the coconut milk, vegetable (or chicken) broth, Thai red curry paste, curry powder, brown sugar, and salt.
- Stir until the ingredients are well combined.
- Once noodles are finished, pour the coconut pumpkin curry sauce over noodles.
- Squeeze a wedge of lemon over the dish and slurp away!