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    Home » Recipes » Curry

    Thai Pumpkin Red Curry - Instant Pot / Pressure Cooker

    February 22, 2023 . By Meeta Arora . 10 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Thai Pumpkin Red Curry
    Thai Pumpkin Red Curry

    Vegan Thai Pumpkin Red Curry is a delicious dish to satisfy those curry cravings. Super flavorful, Vegan one-pot curry made with red curry paste, coconut milk, pumpkin, and other veggies. Easy to make in the Instant Pot or Pressure Cooker. Enjoy this curry with jasmine rice or coconut rice for a perfect meal!

    Thai Pumpkin Curry in Instant Pot Pressure Cooker

    I love that this curry has many veggies - pumpkin, peppers, onions, and broccoli. Or change with veggies of your choice. It is so creamy and satisfying with coconut milk. This is definitely a winner dinner! I took this curry to a get-together at my friend's place, and everyone enjoyed it.

    Have you tried store brought Thai curry paste? They are the best way to make these restaurant-style Thai curries. Yes, you can make them from scratch, but it is just too many ingredients to gather, and I prefer (and respect!) the convenience of these store-bought ones.

    Trust me, you will not compromise on the taste and can make the curry at home in less than 30 minutes. My favorite is Maesri brand for a vegan red curry paste.

    More delicious recipes that can be made with pumpkin or squash -

    • Vegan Chickpea Squash Fritters
    • Pumpkin Feta Salad
    • Roasted Pumpkin Soup
    • Instant Pot Butternut Squash Soup

    And if you have the seeds after using the pumpkin, make these delicious roasted air fryer pumpkin seeds.

    How to make Thai Pumpkin Curry in Instant Pot?

    Start with cutting the pumpkin into about 1.5-inch cubes. This step might take the most time (I know peeling a pumpkin is not the favorite activity for many). Slice the onions and bell peppers and cut the broccoli into pieces.

    Before pressure cooking, we will add only ¼ can of the coconut milk and cook the pumpkin with onion, ginger, garlic, curry paste, and seasoning.

    Pumpkin cooks quickly, and we don't want it to be mushy. Hence we will cook it for just 2 mins at high pressure and then quick release.

    Thai Pumpkin Curry Instant Pot - Add Veggies added

    After pressure cooking, stir in the other veggies and the coconut milk, and cook for 2 minutes. I added cashews to the curry, but they are completely optional if you want to make this curry nut-free.

    Thai Pumpkin Curry Instant Pot Cooked

    Garnish with lemon juice (this is a must-do). Then sprinkle some cilantro or basil leaves.

    Serve this pumpkin curry with jasmine rice. You can cook rice the instant pot as well. Here is my tried and tested recipe for instant pot jasmine rice.

    Note: I don't recommend pot-in-pot rice with this curry, as we are pressure cooking for very less time, and the rice can remain uncooked.

    Thai Pumpkin Curry in Pressure Cooker Instant Pot

    Give it a try, and I am sure you will love it -

    • Creamy
    • Satisfying
    • Comforting
    • Full of veggies
    • Easy to make 

    Here are more easy and healthy pumpkin & squash recipes you can enjoy!

    • Indian Mashed Pumpkin Curry
    • Air Fryer Roasted Pumpkin
    • Gluten-free Almond Flour Pumpkin Muffins
    • Instant Pot Pumpkin Puree
    • Tofu Broccoli Stir Fry
    Tried this recipe?Give a rating by clicking the ★ below
    Thai Pumpkin curry with rice and sliced lime in a white plate

    Instant Pot Thai Pumpkin Red Curry

    Meeta Arora
    Super flavorful, Vegan, Gluten free one-pot curry made with red curry paste, coconut milk, pumpkin and other veggies. Make this curry in the Pressure Cooker for a quick meal, paired with jasmine rice. 
    4.92 from 12 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 344
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten-free, Vegan
    Method: Instant Pot/Pressure Cooker
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Ingredients
     
     

    • 1 tablespoon Oil
    • ¾ cup Onions sliced
    • ½ tablespoon Ginger minced
    • ½ tablespoon Garlic minced
    • 2 tablespoon Red Curry Paste I used Thai Kitchen
    • 2 cups Pumpkin or Butternut Squash peeled and cubed
    • 1 can Coconut milk 14 oz, full-fat, divided
    • ½ teaspoon Salt adjust to taste
    • 1 teaspoon Sugar
    • ½ tablespoon Soy sauce use gluten-free if desired
    • ½ tablespoon Rice Vinegar
    • 1 cup Red Bell Pepper sliced
    • 1 cup Broccoli
    • 1 tablespoon Lemon juice
    • ¼ cup Cashews optional
    • ¼ cup Cilantro or Basil to garnish
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    Instructions
     

    • Start the Pressure Cooker in Saute mode and heat oil in it.  Add onions, ginger, garlic and sauté for 2 minutes. 
    • Add ¼ can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
    • Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position. 
    • Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.  
    • Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off. 
    • Garnish with cilantro or basil leaves. Serve with jasmine rice. 

    Notes

    Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
    Note: If doubling or tripling the recipe, increase the amount of coconut milk to add before pressure cooking proportionally and add ¼ cup of water. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 344kcalCarbohydrates: 22gProtein: 5gFat: 28gSaturated Fat: 19gSodium: 443mgPotassium: 703mgFiber: 3gSugar: 6gVitamin A: 10000IUVitamin C: 88.4mgCalcium: 84mgIron: 4.8mg
    Keyword easy, Healthy, instant pot, pressure cooker
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    492 shares

    Reader Interactions

    Comments

    1. LennieL says

      February 17, 2023 at 5:17 pm

      I watched a video from a Thai Chef testing store bought Curry pastes. Here is the ranking best - worst. These brands can be bought in Canada and the USA at Asian Grocers or Amazon!
      1. Mae Ploy (my go to, authentic Thai!)
      2. Aroy-D
      3. Maesri
      4. Namjai
      5. Thai Kitchen: was the most bland and did not taste like authentic Thai Curry.
      I always get great results with either Mae Ploy or Aroy-D, both made in Thailand; it makes a difference.
      Tip: for traditional Thai flavors use fish sauce in curries not Soy Sauce or Tamari (these taste much different)

      Reply
      • Meeta Arora says

        February 18, 2023 at 5:40 pm

        Hi Lennie - Thanks for sharing. I would agree, but Aroy-D and Mae Ploy use fish sauce, hence I use the Maesri or Thai Kitchen curry paste as a vegetarian alternative. We have been loving the Maesri curry pastes much more recently.

        Reply
    2. Rozsa Miskei says

      April 30, 2022 at 3:44 pm

      Ohh Meeta,
      You share again a wonderful meal, Pumpkin Thai red curry, I made it yesterday , and this will one of the favourite. Any dish I made from your recipes also favourites, haha.
      Thanks
      Rozsa

      Reply
      • Piping Pot Curry says

        May 09, 2022 at 11:54 am

        Hi - That makes me really happy. Thank you for sharing 🙂

        Reply
    3. Jeannie says

      April 16, 2021 at 5:05 pm

      This recipe is yummy! I made it tonight and was very glad I did! Thank you for sharing!

      Reply
      • Piping Pot Curry says

        April 19, 2021 at 8:36 am

        Hi - SO good to hear that. Thank you for sharing back 😊

        Reply
    4. Sean Macleish says

      September 11, 2020 at 10:12 am

      Can I use taro instead of the pumpkin?

      Reply
      • Meeta Arora says

        September 15, 2020 at 10:15 pm

        Hi Sean - I have not tried this with taro, so cannot say for sure if it will work well. You can use tofu in place of pumpkin similar to my green curry recipe. I would love to hear if you try with taro or otherwise.

        Reply
    5. Deepika says

      May 20, 2018 at 12:34 am

      Lovely blog and pictures! I have always looked for a trusted Thai curry paste brand but was afraid to try one on my own, afraid of picking the wrong one. I’ll try the Thai Kitchen Brand. Also love your dahi waale aaloo recipe, instantly transports me back to my mom’s cooking.

      Reply
      • Piping Pot Curry says

        May 21, 2018 at 12:08 pm

        Hey Deepika - Thank you! So glad to hear you enjoyed the Dahi Vale Aloo. Thai Kitchen is a trusted brand, so do give it a try. I would love to hear how the curry turns out.

        Reply

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