Thai Pumpkin Curry with Shrimp and Bok Choy Recipe

If you’re craving something cozy, vibrant, and packed with flavor, I’ve got just the thing for you. This Thai Pumpkin Curry with Shrimp and Bok Choy Recipe is an absolute favorite in my kitchen — easy to make, naturally comforting, and bursting with those rich Southeast Asian flavors. I love this recipe because it’s like autumn and the tropics teamed up for dinner, and you’ll find that the creamy pumpkin pairs beautifully with the shrimp and fresh bok choy. Keep reading, because I’m sharing everything you need to nail it at home and wow your taste buds!

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Ingredients You’ll Need

To get that authentic Thai pumpkin curry taste, you’ll want quality coconut oil and fresh shrimp, plus the right curry paste which defines the flavor. I usually shop for Thai yellow or Penang curry paste at an Asian market, but good brands are available online too — it’s worth picking a good one!

• Coconut oil: Adds a gentle tropical flavor and helps the curry paste bloom beautifully.
• Sea salt: Seasoning is key—use sea salt for the best flavor balance.
• Shrimp: Peeled and deveined, fresh if possible, or thawed frozen shrimp work great.
• Bok choy: Provides crisp greens and a mild bite; quarter it lengthwise for quick cooking.
• Red bell pepper: Thinly sliced for color and a subtle sweetness.
• Ginger: Fresh minced ginger gives the curry its zing.
• Garlic clove: Minced and aromatic, garlic pairs wonderfully with ginger.
• Thai yellow, Penang, or red curry paste: Your curry’s flavor base, so choose a good-quality one.
• Turmeric: Adds earthiness and a gorgeous golden hue.
• Pumpkin puree: Use unsweetened canned pumpkin for creaminess and subtle sweetness.
• Coconut milk: Full-fat for rich, velvety sauce that ties it all together.
• Chinese long beans or French green beans: Adds a nice crunch; cut into 2-inch pieces to cook evenly.
• Thai basil, mint, or cilantro leaves: Fresh herbs add brightness and complexity.
• Lime juice: Balances flavors with a fresh citrus kick.
• Peanuts: Chopped, for that irresistible crunch on top.

Variations

I like to keep things flexible with this curry. Once you get comfortable with the base, feel free to tweak it to suit your mood or pantry — the beauty of Thai pumpkin curry with shrimp and bok choy is how forgiving it is!

• Protein Swap: I’ve swapped shrimp for tofu or chicken. Tofu soaks up the curry goodness nicely if you want a vegetarian option.
• Veggie Boost: Sometimes I add mushrooms or baby corn for extra texture and flavor.
• Heat Level: Adjust the curry paste quantity or add fresh chili if you love it spicier — just remember, a little goes a long way!
• Herb Mix: If you don’t have Thai basil, cilantro or even fresh mint work just as well to brighten the dish.

How to Make Thai Pumpkin Curry with Shrimp and Bok Choy Recipe

Step 1: Sear the Shrimp

Heat one tablespoon of coconut oil in a large Dutch oven over high heat. While it’s warming, rinse and pat the shrimp dry—this helps them sear instead of steam. Add the shrimp to the hot oil and stir-fry until they turn pink and curl, which should take about 2 minutes. Season lightly with sea salt, then remove them to a plate. This step locks in that fresh shrimp flavor upfront, and I like to set them aside to avoid overcooking later.

Step 2: Cook the Bok Choy

Using the same pot, add the bok choy. I quarter mine lengthwise so the stems cook evenly. Let them brown a little and the greens wilt – takes about 5 minutes. Then transfer the bok choy to join the shrimp on the plate. This keeps those flavors vibrant and prevents sogginess later.

Step 3: Build the Curry Base

Now add the remaining tablespoon of coconut oil and toss in the red bell pepper, minced ginger, garlic, curry paste, turmeric, and a teaspoon of sea salt. Stir them around until you get that intoxicating fragrance — just 2 minutes. Then pour in your pumpkin puree, coconut milk, and green beans, stirring to combine. Bring this to a gentle simmer over medium-low heat and let it cook until the beans are tender and your curry sauce thickens nicely, about 5 to 7 minutes.

Step 4: Finish and Serve

Take the curry off the heat, and stir in fresh chopped Thai basil, lime juice, the reserved bok choy, and shrimp. This keeps the shrimp tender and the greens fresh. Then ladle the vibrant curry into bowls and sprinkle with chopped peanuts, extra herbs, and lime wedges for that perfect citrus pop. Serve it up with brown rice to soak every bit of that luscious sauce.

How to Serve Thai Pumpkin Curry with Shrimp and Bok Choy Recipe

Garnishes

I always finish this curry with chopped peanuts for crunch and a handful of fresh Thai basil or cilantro leaves. Lime wedges on the side are a must—they add such a lovely bright contrast to the rich curry. Sometimes, a few thinly sliced red chilies on top if we’re feeling adventurous!

Side Dishes

This curry pairs beautifully with fluffy brown jasmine rice or sticky white rice, which soaks up the sauce perfectly. For a light side, I serve quick pickled cucumbers or a fresh green papaya salad to cut through the richness.

Creative Ways to Present

When I’m making this for friends, I like serving the curry in elegant bowls with separate small dishes for garnishes—letting everyone customize their bowl adds fun! For a festive vibe, I sometimes use mini pumpkins as serving bowls during fall parties. It’s a real conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will — it’s hard to stop eating), store them in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, so leftovers taste fantastic the next day!

Freezing

I’ve frozen this curry a few times with good results. Just let the curry cool completely, then freeze in a sealed container. When thawed, the texture might shift a bit, but a quick stir and reheating gently brings it back. Avoid freezing with fresh herbs or peanuts—add those fresh after reheating.

Reheating

Reheat leftovers on the stovetop over low heat so the coconut milk doesn’t separate. Stir gently and add a splash of water or coconut milk if it thickened too much. Toss in fresh herbs and lime juice just before serving to refresh the flavors.

FAQs

Final Thoughts

This Thai Pumpkin Curry with Shrimp and Bok Choy Recipe is truly one of those dishes I make when I want comfort food that doesn’t skimp on excitement and freshness. It’s straightforward but feels special, and I love how versatile it is — whether for a quick weeknight dinner or a casual get-together. I can’t recommend it enough; once you try it, it might just become your go-to curry, just like it did for me!

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