HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Coconut Pumpkin Curry
Thai Coconut Pumpkin Curry

Thai Coconut Pumpkin Curry

with Roasted Cashews & Peanuts

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This classic Thai curry is sure to please everyone in your house. By controlling the heat when you add the yellow curry paste, you can set this curry from fragrant to eye-wateringly hot. It’s up to you!

Allergens:SoyGlutenPeanutsTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin

1 unit

brown onion

1 knob


½ sachet

yellow curry paste

(May be present Crustacea)

2 tin

coconut cream

1 cube

vegetable stock

1 bunch

Asian greens

1 packet

jasmine rice

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 bunch


1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Sesame, Soy, Peanuts)

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

3 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4490 kJ
Fat61.6 g
of which saturates40.6 g
Carbohydrate98.3 g
of which sugars25.9 g
Dietary Fibre0 g
Protein27.2 g
Cholesterol0 mg
Sodium2300 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Instructionsarrow up iconarrow up icon
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Chop the peeled pumpkin into 1 cm cubes. TIP: Chopping the pumpkin into very small cubes speeds up the cooking time. Finely slice the brown onion. Finely grate the ginger (unpeeled). Roughly chop the Asian greens.


Heat a drizzle of olive oil in a large frying pan. Add the brown onion and pumpkin and cook for 5 minutes, or until slightly softened. Add the yellow curry paste (use suggested amount) and the ginger and cook for 1 minute, or until fragrant. TIP: The curry paste is very spicy so add a little less if you prefer your curry mild.


Add the coconut cream and water (1 cup for 2 people/2 cups for 4 people) and crumble in the vegetable stock cube. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid. Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is soft. Add the soy sauce and Asian greens and stir through for 1 minute, or until just wilted.


While the curry is cooking, rinse the Jasmine rice well. Add the rice and the water (check ingredients list for the amount) to a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until soft. Drain and return to the saucepan. Cover to keep warm. TIP: Once cooked, fluff up the rice with a fork to stop it from becoming gluggy.


While the rice is cooking, roughly chop the roasted peanuts. Pick the coriander leaves and roughly chop.


Divide the rice between bowls and top with the Thai coconut curry. Sprinkle over the peanuts, roasted cashews and coriander.