Irresistible Pumpkin Massaman Curry Recipe with Peanuts

Name: Irresistible Pumpkin Massaman Curry Recipe with Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 cups peeled and cubed pumpkin; 3 tablespoons Massaman curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 lb chicken breast, cut into pieces, or 1 block of firm tofu; 1 medium potato, peeled and diced; 1 small onion, thinly sliced; 1/4 cup roasted and unsalted peanuts, chopped for garnish; 1 tablespoon tamarind paste; 2 tablespoons fish sauce or soy sauce; 1 tablespoon brown sugar; 2 tablespoons vegetable oil; 1/2 cup water or chicken broth; Fresh basil for garnish (optional)

Posted on October 27, 2025

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Introduction

The creamy, nutty goodness of Massaman curry meets the sweet, earthy flavor of pumpkin in this irresistible Pumpkin Massaman Curry recipe with peanuts. Honestly, it’s the kind of dish that makes you pause mid-bite and savor the harmony of flavors. I first stumbled upon this combination during a chilly fall evening when I had a leftover pumpkin and a craving for something warm and comforting. The result? A dish that’s now a staple in my kitchen and a favorite among friends and family.

This recipe is perfect for cozy nights or when you want to impress someone without spending hours in the kitchen. It’s rich, fragrant, and filled with layers of flavor, thanks to the aromatic spices in the Massaman curry paste and the creamy coconut milk. Plus, the addition of peanuts adds an irresistible crunch that ties it all together beautifully. If you’re looking for a dish that’s equal parts indulgent and wholesome, this Pumpkin Massaman Curry with peanuts is it!

Whether you’re a curry connoisseur or trying it for the first time, this recipe is beginner-friendly and delivers restaurant-quality results. Trust me, once you make it, you’ll be reaching for this recipe again and again.

Why You’ll Love This Recipe

Rich & Comforting: The creamy coconut milk combined with pumpkin makes this curry luxurious and satisfying.
Perfect Fall Dish: Pumpkin is the star ingredient, making this recipe ideal for autumn cooking.
Simple Ingredients: You probably already have most of the ingredients in your pantry or fridge.
Customizable: Easily adapt the recipe to suit your dietary needs or spice level preferences.
Crowd-Pleaser: This curry is loved by kids and adults alike, making it a great choice for family dinners or casual gatherings.
Nutty Twist: The addition of peanuts gives it a delightful crunch and depth of flavor.

What sets this recipe apart is the balance of flavors—sweet, savory, and mildly spicy all in one dish. Plus, the pumpkin adds a natural sweetness that pairs beautifully with the tangy tamarind and warm spices in the curry paste. It’s the kind of recipe that feels indulgent but is packed with veggies and wholesome ingredients. You’ll love the simplicity, versatility, and above all, the taste!

What Ingredients You Will Need

This Pumpkin Massaman Curry recipe relies on simple, flavorful ingredients to create a dish that tastes like it took hours to prepare, even though it doesn’t. Here’s your ingredient list:

Pumpkin: 2 cups of peeled and cubed pumpkin (fresh or canned)
Massaman Curry Paste: 3 tablespoons (store-bought or homemade)
Coconut Milk: 1 can (13.5 oz), full-fat for creaminess
Chicken or Tofu: 1 lb of chicken breast, cut into pieces, or 1 block of firm tofu for a vegetarian option
Potatoes: 1 medium potato, peeled and diced
Onion: 1 small onion, thinly sliced
Peanuts: 1/4 cup, roasted and unsalted (chopped for garnish)
Tamarind Paste: 1 tablespoon (adds tangy depth)
Fish Sauce or Soy Sauce: 2 tablespoons (use soy sauce for a vegetarian option)
Brown Sugar: 1 tablespoon (balances the flavors)
Vegetable Oil: 2 tablespoons (for sautéing)
Water or Chicken Broth: 1/2 cup
Fresh Basil: For garnish (optional)

If you don’t have tamarind paste, you can substitute with lime juice for a similar tangy effect. And for a nut-free option, swap the peanuts for toasted pumpkin seeds!

Equipment Needed

Large Pan or Dutch Oven: Perfect for simmering the curry.
Sharp Knife: For cubing pumpkin and slicing other ingredients.
Cutting Board: A sturdy board to prep your veggies.
Wooden Spoon: Ideal for stirring without scratching your cookware.
Measuring Cups and Spoons: Precise measurements make all the difference.

Don’t have a Dutch oven? A deep skillet or heavy-bottomed pot will work just fine. If you’re using non-stick pans, make sure to use utensils that won’t damage the coating.

Preparation Method

Prepare the Ingredients: Peel and cube the pumpkin, dice the potatoes, and slice the onion. Set everything aside for easy access.
Cook the Curry Paste: Heat the vegetable oil in a large pan over medium heat. Add the Massaman curry paste and sauté for 2-3 minutes until fragrant.
Add the Onion: Toss in the sliced onion and cook for another 2 minutes to soften.
Add Protein: If using chicken, add it to the pan and sear for 3-4 minutes. If using tofu, sauté gently to coat it with the curry paste.
Add Coconut Milk: Pour in the coconut milk and stir well to combine. Let it simmer for 5 minutes.
Add Pumpkin and Potatoes: Add the diced pumpkin and potatoes to the pan. Stir to coat them in the curry sauce.
Season: Add tamarind paste, fish sauce or soy sauce, and brown sugar. Stir well and adjust to taste.
Simmer: Add the water or chicken broth and bring the curry to a gentle boil. Lower the heat and let it simmer for 15-20 minutes, or until the pumpkin and potatoes are tender.
Finish: Stir in the peanuts and cook for another minute.
Serve: Garnish with fresh basil and a sprinkle of chopped peanuts. Serve hot over steamed jasmine rice or noodles.

Cooking Tips & Techniques

Don’t Rush: Let the curry simmer gently to allow the flavors to meld together.
Taste as You Go: Adjust the seasoning to your preference—add more tamarind for tanginess, or a pinch of sugar for sweetness.
Texture Matters: Don’t overcook the pumpkin—it should be tender but not mushy.
Layer Flavors: Sautéing the curry paste before adding liquids enhances its aroma and depth.
Use Fresh Ingredients: Fresh basil and peanuts make all the difference in presentation and flavor.

Variations & Adaptations

Vegetarian: Swap chicken for tofu and use soy sauce instead of fish sauce.
Low-Carb: Replace potatoes with cauliflower or zucchini for a lighter version.
Spicy: Add a chopped red chili or extra curry paste for more heat.
Nut-Free: Substitute peanuts with sunflower seeds or leave them out entirely.
Seafood Twist: Try adding shrimp or scallops for a unique take.

One of my favorite variations is adding a handful of baby spinach at the end for extra greens. It wilts beautifully into the curry, making it even more nutritious!

Serving & Storage Suggestions

Serve this Pumpkin Massaman Curry hot over a bed of steamed jasmine rice or rice noodles. For a complete Thai-inspired meal, pair it with a side of cucumber salad or spring rolls. A glass of chilled white wine or a refreshing iced tea complements the flavors perfectly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even more delicious the next day! To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the curry thickens too much, add a splash of water or coconut milk to loosen it up.

Nutritional Information & Benefits

This Pumpkin Massaman Curry is not only delicious but also packed with nutrients. Pumpkin is rich in vitamins A and C, supporting vision and immunity. Coconut milk provides healthy fats, while peanuts add protein and fiber. If you’re using tofu, you’ll get an added boost of plant-based protein. It’s naturally gluten-free and can be adapted for vegan diets by swapping a few ingredients.

Be mindful of the coconut milk and peanuts if you’re watching your calorie intake. You can use light coconut milk if needed, but note that it may slightly alter the creaminess of the dish.

Conclusion

This Pumpkin Massaman Curry recipe with peanuts is a true comfort food gem that combines sweet, savory, and nutty flavors into one unforgettable dish. It’s perfect for chilly nights, family dinners, or anytime you need a hearty, soul-soothing meal. I personally love how versatile it is—you can tweak it to suit your taste or dietary needs without compromising on flavor.

Give this recipe a try and let me know how it turns out for you! Leave a comment below or share your own creative twists. I’d love to see how you make it your own. Here’s to cozy, delicious meals that bring people together—happy cooking!

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, butternut squash works wonderfully as a substitute for pumpkin in this recipe.

How spicy is Massaman Curry?

Massaman curry is typically mild, but you can adjust the spice level by adding more curry paste or fresh chilies.

Can I make this recipe ahead of time?

Absolutely! This curry tastes even better the next day as the flavors meld together. Just store in the fridge and reheat when ready to serve.

What can I serve with Pumpkin Massaman Curry?

Steamed jasmine rice, rice noodles, or even quinoa are great options. Pair it with a cucumber salad or some spring rolls for a complete meal.

Can I freeze leftovers?

Yes, this curry freezes well. Store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.