Instant Pot Thai Pumpkin Curry with Coconut Milk
A vibrant, creamy Thai curry featuring tender pumpkin chunks simmered in aromatic spices and rich coconut milk, all prepared effortlessly in an Instant Pot for a quick yet authentic-tasting weeknight dinner that’s both comforting and impressive.
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste adjust to your spice preference
- 4 cups pumpkin peeled and cubed into 1-inch pieces (butternut squash works too)
- 1 red bell pepper sliced
- 1 can 14 oz coconut milk, full-fat for best results
- 1 cup vegetable or chicken broth
- 2 tablespoons fish sauce use soy sauce for vegetarian version
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime
- 1 cup fresh spinach or kale optional
- Fresh Thai basil or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Set up your Instant Pot by pressing the “Sauté” function and adding coconut oil. Allow it to heat for about 30 seconds until the display reads “Hot.”
- Sauté the aromatics by adding onions to the hot oil and cooking for 2-3 minutes until translucent. Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Incorporate the curry paste by stirring it into the aromatic mixture. Cook for 1-2 minutes until the paste darkens slightly and becomes aromatic—this crucial step releases the essential oils in the spices.
- Add the pumpkin and bell pepper to the pot, stirring to coat them evenly with the curry paste mixture.
- Pour in the liquids by adding coconut milk and broth, making sure to scrape any bits stuck to the bottom of the pot to prevent the “Burn” notice.
- Season the curry with fish sauce and brown sugar, stirring to combine all ingredients well.
- Secure the Instant Pot lid and set the valve to “Sealing” position. Select “Pressure Cook” or “Manual” and set for 4 minutes on high pressure.
- Allow for natural pressure release for 5 minutes after the cooking cycle completes, then carefully perform a quick release for any remaining pressure.
- Open the lid safely by tilting it away from you to avoid the hot steam.
- Finish the curry by stirring in lime juice and fresh greens (if using), allowing them to wilt from the residual heat. Taste and adjust seasonings as needed.
- Serve immediately over jasmine rice, garnished with fresh Thai basil or cilantro leaves.
Notes
- For meal prep, this curry keeps well in the refrigerator for up to 4 days and actually tastes better as the flavors develop.
- The curry paste’s spiciness varies by brand—Mae Ploy is generally spicier than Thai Kitchen, so adjust accordingly.
- For an extra protein boost, add 1 pound of diced chicken breast with the pumpkin (increase pressure cooking time to 5 minutes) or stir in cooked shrimp after pressure cooking.
- This recipe works with any winter squash—butternut, acorn, or kabocha are excellent alternatives to pumpkin.
- For a thicker curry, mash some of the pumpkin pieces against the side of the pot after cooking.