A Taste of Thailand: Creamy Thai Green Curry with Pumpkin and Shrimp

Oct 16, 2023 | Main Courses

Thai Green Curry with Pumpkin and Shrimp

Thai Green Curry with Pumpkin and Shrimp

The Story Behind the Dish

My love affair with Thai cuisine began during my travels through Southeast Asia. One memorable evening, while exploring the bustling streets of Bangkok, I stumbled upon a small food stall tucked away in an alley. The aroma of fragrant herbs and spices wafted through the air, luring me in.

The vendor, an elderly Thai woman, passionately prepared a steaming pot of Green Curry with Pumpkin and Shrimp. As she skillfully blended the ingredients, she shared her family’s secret recipe, passed down through generations. The combination of creamy coconut milk, the delicate sweetness of pumpkin, and the succulent shrimp created a harmonious symphony of flavors.

Since then, this dish has held a special place in my heart. Its vibrant colors, rich flavors, and the warmth it brings on a chilly evening make it truly irresistible.


  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai green curry paste
  • 1 can (14 ounces) coconut milk
  • 1 cup vegetable broth
  • 1 cup diced pumpkin
  • 1 red bell pepper, sliced
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons fish sauce
  • 1 teaspoon palm sugar or brown sugar
  • Juice of 1 lime
  • Fresh cilantro leaves, for garnish
  • Steamed jasmine rice, for serving


  1. Heat the vegetable oil in a large pot or wok over medium heat.
  2. Add the Thai green curry paste and stir-fry for 1-2 minutes until fragrant.
  3. Pour in the coconut milk and vegetable broth. Stir well to combine.
  4. Add the diced pumpkin and red bell pepper. Simmer for 10 minutes until the pumpkin is tender.
  5. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are cooked through.
  6. Season the curry with fish sauce, palm sugar, and lime juice. Adjust the flavors to your liking.
  7. Remove from heat and garnish with fresh cilantro leaves.
  8. Serve the Thai Green Curry with Pumpkin and Shrimp over steamed jasmine rice.

Tips and Variations

  • If you prefer a milder curry, reduce the amount of Thai green curry paste.
  • You can substitute the shrimp with chicken, tofu, or your choice of protein.
  • Feel free to add other vegetables like bamboo shoots, baby corn, or green beans.
  • To make it vegetarian or vegan, omit the shrimp and use vegetable broth instead of fish sauce.
  • For an extra kick of heat, add some sliced Thai chili peppers.
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