home iconhome iconRecipe Archive
arrow right iconarrow right icon
Thai Recipes
Thai Pumpkin & Veggie Red Curry

Thai Pumpkin & Veggie Red Curry

with Crushed Peanuts

Read more

This Thai red curry is loaded with veggies, giving it plenty of nutritional virtue to boast about, but the pumpkin, zucchini and capsicum do so much more. Coated in a flavourful red curry sauce, they become soft, sweet and incredibly moreish. The only way to improve this cracking curry? Crushed peanuts. Tick!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 unit

butternut pumpkin

1 unit


1 unit


2 clove


1 bag


½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

1.25 cup


1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3920 kJ
Fat45.4 g
of which saturates25.6 g
Carbohydrate96.4 g
of which sugars26 g
Protein23 g
Sodium1330 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: Cut the pumpkin to the correct size so it cooks in the allocated time.


While the pumpkin is roasting, bring the water to the boil in a medium saucepan. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


Cut the zucchini and capsicum into 1cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.


SPICY! The curry paste is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini and capsicum and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients list) and garlic and cook until fragrant, 1-2 minutes.


Add the coconut milk to the curry and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Add the soy sauce and roasted pumpkin to the curry and stir to combine.


Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander.