Basic Pork and Pumpkin Curry

Name: Basic Pork and Pumpkin Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lbs (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes, cut into 1-inch (2.5 cm) cubes; 13½ oz (400 ml) unsweetened coconut milk (full-fat canned); 3 tbsp (45 g) red curry paste; 1 lb (455 g) pumpkin or kabocha squash, cut into 1-inch (2.5 cm) cubes, cut into 1-inch (2.5 cm) cubes, seeds and fibers removed; 1 whole (150 g) medium yellow onion, cut into 1-inch (2.5 cm) chunks; 1½ tbsp (22 ml) fish sauce; 1 tbsp (12 g) palm sugar or light brown sugar; 1 cup (240 ml) low-sodium chicken broth; ½ cup (12 g) fresh Thai basil or Italian basil, torn or roughly chopped; 1 whole (50 g) lime, cut into wedges for serving (optional); to taste kosher salt

From the MyKitchenBank Kitchen

A warming Thai-style curry with tender pork shoulder and sweet pumpkin in a fragrant coconut broth. Red curry paste, fish sauce, and fresh basil create an authentic depth of flavor, while the pumpkin softens into the sauce and adds natural sweetness. Simple to make on the stovetop and ready in under an hour.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Makes: 4 servings (about 6 cups)

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Ingredients

4 servings

1½ lbs (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes, cut into 1-inch (2.5 cm) cubes
13½ oz (400 ml) unsweetened coconut milk (full-fat canned)
3 tbsp (45 g) red curry paste
1 lb (455 g) pumpkin or kabocha squash, cut into 1-inch (2.5 cm) cubes, cut into 1-inch (2.5 cm) cubes, seeds and fibers removed
1 whole (150 g) medium yellow onion, cut into 1-inch (2.5 cm) chunks
1½ tbsp (22 ml) fish sauce
1 tbsp (12 g) palm sugar or light brown sugar
1 cup (240 ml) low-sodium chicken broth
½ cup (12 g) fresh Thai basil or Italian basil, torn or roughly chopped
1 whole (50 g) lime, cut into wedges for serving (optional)
to taste kosher salt

Equipment (5)

Large heavy-bottomed pot or Dutch oven (4-quart / 3.8 L)
Sharp knife
Cutting board
Wooden spoon or rubber spatula
Measuring spoons and cups

Steps

Before you start

Cut the pork shoulder into 1-inch (2.5 cm) cubes before you start cooking
Cut the pumpkin into 1-inch (2.5 cm) cubes and remove seeds and stringy fibers
Have all ingredients measured and prepped; curry cooks quickly once the heat is on
Tear or chop the basil just before serving to preserve its fragrance

1
Bloom the curry paste
- Heat the large pot over medium-high heat for 1 minute until it is hot.
- Add the red curry paste (3 tbsp / 45 g) and stir constantly with a wooden spoon for 2–3 minutes, allowing the paste to become fragrant and darken slightly.
- The paste should start to stick to the bottom of the pot and smell toasted.
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Ready when: Paste is fragrant, slightly darker, and beginning to caramelize on the bottom
Tip: Blooming the paste in dry heat releases the aromatics and deepens the flavor. Do not let it burn.
2
Add coconut milk and broth
- Pour in the coconut milk (13.5 oz / 400 ml) and chicken broth (1 cup / 240 ml), stirring well to combine with the curry paste.
- Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- This will take about 2 minutes.
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Ready when: The liquid is simmering gently with small bubbles breaking the surface
Tip: Stir well to fully incorporate the paste so there are no lumps. The mixture should look smooth and fragrant.
3
Add pork and onion
- Add the cubed pork shoulder (1.5 lbs / 680 g) and onion chunks (1 medium onion / 150 g) to the simmering broth.
- Stir to coat the pork with the curry liquid.
- Bring back to a simmer, then reduce the heat to medium and maintain a gentle simmer with occasional bubbles rising.
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Ready when: The broth is simmering gently, and the pork is no longer pink on the surface
Tip: Do not stir constantly; let the pork cook undisturbed. Occasional stirring prevents sticking.
4
Add pumpkin and season
- After 15 minutes, add the pumpkin cubes (1 lb / 455 g), fish sauce (1.5 tbsp / 22 ml), and palm sugar (1 tbsp / 12 g).
- Stir gently to combine.
- Taste the broth and add a pinch of salt if needed.
- Return to a gentle simmer.
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Ready when: The pumpkin is tender enough to pierce easily with a fork, and the pork is no longer pink throughout
Tip: Add salt gradually; the fish sauce is already salty. Taste after simmering to judge final seasoning.
5
Finish with basil and lime
- Remove the pot from the heat.
- Stir in the torn fresh basil (0.5 cup / 12 g) just before serving.
- Taste and adjust seasoning with a squeeze of lime juice and additional salt if desired.
- The curry should taste balanced: savory from the fish sauce, slightly sweet from the pumpkin and palm sugar, fragrant from the basil.
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Ready when: Basil is wilted and fragrant; lime juice brightens the flavor
Tip: Add basil at the very end so it stays bright and aromatic. Lime is optional but highly recommended for brightness.
6
Serve
- Ladle the curry into bowls, making sure each serving has pork, pumpkin, and broth.
- Serve with jasmine rice, and pass lime wedges on the side.
- Diners can squeeze lime over their curry to taste.
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Tip: Serve the curry as soon as possible after adding the basil to preserve its fragrance and color.

Good to know

Tips

Blooming the curry paste in a dry, hot pot for a few minutes before adding liquid is the key to deep, authentic flavor. Do not skip this step.
Pumpkin falls apart if overcooked; check for doneness at the 20-minute mark (around step 4) by piercing a cube with a fork. If it's very soft, reduce heat to low for the remainder of the cooking time.
Fish sauce smells strong and funky in the bottle, but it mellows and adds savory depth once cooked into the curry. Trust the flavor; a little goes a long way.
Serve this curry with jasmine rice, sticky rice, or rice noodles to soak up the creamy, flavorful broth.

Make ahead

You can prep the pork and pumpkin up to 8 hours ahead: store them separately in airtight containers in the refrigerator. Prepare the curry paste, broth, and seasonings in the pot up to 2 hours ahead; stop after step 2 (before adding pork), cover, and refrigerate. When ready to serve, bring the broth to a simmer and continue from step 3. This adds about 5 minutes to the cooking time.

Storage & reheating

Refrigerate leftover curry in an airtight container for up to 3 days. To reheat, gently warm in a pot over medium heat for 5–7 minutes, stirring occasionally, until heated through. You can add fresh basil again if desired. Freeze the curry (without basil) in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator, then reheat as above. The pumpkin may soften further upon reheating, but the flavor remains excellent.

Substitutions

red curry paste → green curry paste or yellow curry paste. Use the same amount (3 tbsp / 45 g). Green will be spicier and more herbaceous; yellow will be milder and earthier. Flavor and heat level will change but the cooking method remains the same.
pumpkin or kabocha squash, cut into 1-inch (2.5 cm) cubes → butternut squash or kabocha squash. Any winter squash works. Butternut is sweeter; kabocha is earthier. Cut into the same 1-inch (2.5 cm) cubes and cook for the same time until tender.
pork shoulder, cut into 1-inch (2.5 cm) cubes → chicken thighs (bone-in, skin-on) or beef chuck. Reduce chicken cooking time in step 3 to 10 minutes instead of 15. Beef will need the full 15 minutes or slightly longer. Adjust total cook time accordingly.
fresh Thai basil or Italian basil → fresh cilantro or mint. Use the same amount (0.5 cup / 12 g). Cilantro adds brightness and earthiness; mint adds cooling freshness. Add at the very end just before serving.