Name: Thai Pumpkin Curry with Shrimp and Bok Choy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil (divided); Sea salt, to taste; ¾ pound large shrimp, peeled and deveined; 2 baby bok choy, quartered lengthwise; 1 red bell pepper, thinly sliced; 2 tablespoons minced ginger; 1 garlic clove, minced; 1 tablespoon Thai yellow (Penang, or red) curry paste; ½ teaspoon turmeric; 1 (15-ounce) can unsweetened pumpkin puree; 1 (15-ounce) can coconut milk; ½ pound Chinese long beans or French green beans, cut into 2-inch pieces; 2 tablespoons chopped Thai basil (or substitute mint or cilantro leaves); 2 tablespoons fresh lime juice; ¼ cup chopped peanuts, for garnish

If you’re craving a comforting yet vibrant dish, you’re going to absolutely love this Thai Pumpkin Curry with Shrimp and Bok Choy Recipe. It’s got that perfect balance of creamy pumpkin sweetness, spicy curry depth, and fresh, crisp veggies — all wrapped up with tender shrimp that makes it feel like a real treat. Trust me, once you make this, it’ll quickly become a go-to weeknight favorite in your kitchen, just like it did in mine!

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Why You’ll Love This Recipe

Super Quick to Make: You’ll have dinner on the table in about 30 minutes, making it perfect for busy evenings.
Balanced Flavors: The blend of pumpkin, curry paste, and fresh herbs creates a perfectly harmonious taste you’ll crave.
Light yet Satisfying: Shrimp and fresh bok choy keep this curry light but filling — no heaviness here.
Versatile and Customizable: Easy to tweak with your favorite veggies or swap proteins to make it your own.

A black pan filled with a creamy orange curry sauce containing green beans and sliced red peppers, with grilled green bok choy halves placed in the upper left part of the pan. On the right side, there is a cluster of pink cooked shrimp with tails on, arranged neatly. A wooden spoon is resting inside the pan on the bottom right, partially dipped in the sauce. The pan sits on a surface with a white marbled texture, and next to it, there is a small white bowl holding lime wedges and some scattered fresh green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Thai Pumpkin Curry with Shrimp and Bok Choy Recipe calls for ingredients that work beautifully together — from earthy turmeric to creamy pumpkin puree. When you shop, look for fresh bok choy with crisp stems, and make sure your shrimp is peeled and deveined for quicker prep.

Coconut oil: Adds a subtle tropical aroma and rich flavor that pairs perfectly with curry.
Sea salt: Enhances all the flavors without being overpowering.
Large shrimp: Peeled and deveined for convenience and fast cooking time.
Baby bok choy: Its crisp stems and tender leaves add texture and freshness.
Red bell pepper: Thin slices give a slight sweetness and a pop of color.
Minced ginger: Brings a warm, zesty kick that lifts the dish.
Garlic clove: Essential for that savory depth.
Thai yellow (or Penang/red) curry paste: The flavor star—choose your favorite type to adjust spiciness.
Turmeric: Earthy and vibrant, it adds warmth and gorgeous color.
Unsweetened pumpkin puree: The base that makes this curry creamy and naturally sweet.
Coconut milk: Adds luscious richness and mellows the spices.
Chinese long beans or French green beans: Adds a satisfying crunch and color contrast.
Thai basil (or mint/cilantro): Fresh herbs that finish the dish with brightness and aroma.
Fresh lime juice: A hit of acidity that balances the creamy curry perfectly.
Chopped peanuts: For crunch and that lovely nutty flavor on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how easy it is to make this Thai Pumpkin Curry with Shrimp and Bok Choy Recipe your own. Whether you’re tweaking the protein or adding different veggies, personalization elevates the dish and keeps it exciting every time you make it.

Protein Swap: When I’m feeling like a vegetarian version, I swap shrimp for tofu or chickpeas — still just as satisfying!
Veggie Boost: Adding mushrooms or baby corn brings more texture and depth; my family goes crazy for the extra layers.
Heat Level: I sometimes stir in extra curry paste or fresh chili for a spicier kick, but you can always dial it down by reducing the curry paste amount.
Herb Choices: Tried it with just cilantro for a fresher twist — both ways taste fantastic, so try whatever herbs you love.

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

Step 1: Sear the Shrimp to Perfect Tenderness

Start by heating 1 tablespoon of coconut oil in a large Dutch oven over high heat—this helps you get a nice sear and locks in flavor. Rinse your shrimp and pat them dry; moisture is the enemy of a good sear. Stir-fry the shrimp just until they turn pink and curl up, about 2 minutes. Season with a pinch of sea salt and remove to a plate. Don’t overcook here or the shrimp will get rubbery, which I learned the hard way!

Step 2: Lightly Brown the Bok Choy

Add the quartered baby bok choy to the pot and cook them until the stalks start to brown and the leafy greens wilt, roughly 5 minutes. The heat brings out their natural sweetness while keeping the crunch. Remove the bok choy to the plate with the shrimp.

Step 3: Build the Flavor Base

Pour in the remaining tablespoon of coconut oil and sauté the red bell pepper, minced ginger, and garlic along with the curry paste and turmeric. Add 1 teaspoon sea salt here to help draw out their wonderful aromas, cooking for about 2 minutes until it’s fragrant. This step fills your kitchen with those crave-worthy Thai curry scents that will have everyone eager to eat.

Step 4: Stir in Pumpkin, Coconut Milk, and Green Beans

Next, pour in the pumpkin puree, coconut milk, and your green beans. Bring it to a gentle simmer over medium-low heat, stirring occasionally so nothing sticks. Let it cook for 5 to 7 minutes, until the beans are tender and the sauce thickens slightly. The pumpkin and coconut milk meld into a luscious sauce that makes this curry so unique and cozy.

Step 5: Finish with Herbs, Lime, Shrimp, and Bok Choy

Remove the pot from heat, then stir in the chopped Thai basil (or your herbs of choice), fresh lime juice, the cooked bok choy, and shrimp. This layering of fresh ingredients right at the end keeps their flavors bright and vibrant.

Step 6: Serve and Garnish

Ladle the curry into bowls and sprinkle with chopped peanuts and extra herbs or lime wedges if you like. Serve it alongside brown rice or jasmine rice for a truly satisfying meal. I always find that the crunchy peanuts add a lovely textural contrast that somehow makes every bite better.

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Pro Tips for Making Thai Pumpkin Curry with Shrimp and Bok Choy Recipe

Don’t Overcook the Shrimp: Pull them off the heat as soon as they turn pink to keep them tender and juicy.
Use Fresh Herbs at the End: Stirring in basil or cilantro off the heat ensures their flavors stay bright and don’t turn bitter.
Adjust Spiciness Gradually: Start with one tablespoon of curry paste and taste before adding more to find your perfect heat level.
Prevent Watery Curry: Let the curry simmer long enough to thicken so your sauce isn’t diluted—patience here pays off.

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

A white bowl filled with about five bright orange cooked shrimp on top, arranged around colorful thin slices of yellow, red, and green bell peppers mixed with some green beans. On top of the shrimp and vegetables, there is a layer of fresh green cilantro leaves and a small bunch of microgreens. A lime wedge sits on the edge of the bowl, and some peanuts are sprinkled throughout. Two wooden chopsticks rest on the side of the bowl. The bowl is placed on a white marbled surface with a blurred small bowl of lime wedges and herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this curry with chopped peanuts and extra fresh Thai basil or cilantro. The peanuts add a delightful crunch that contrasts the creamy curry, while the herbs bring a fresh finish. Lime wedges on the side are a must — a squeeze of lime juice right before eating lifts the whole dish!

Side Dishes

Brown jasmine rice is my go-to side because it soaks up the delicious curry sauce without overpowering it. Occasionally, I’ll serve it with a simple cucumber salad dressed in rice vinegar and chili flakes to add some cool crunch alongside the warm curry.

Creative Ways to Present

For a special dinner, try serving this curry in hollowed-out mini pumpkins — it makes such a gorgeous autumnal presentation and elevates the meal instantly. I did this once for friends and everyone absolutely loved the little “pumpkin bowls” idea!

Make Ahead and Storage

Storing Leftovers

I store leftover Thai Pumpkin Curry with Shrimp and Bok Choy in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s often even better the next day. Just keep the garnish peanuts separate until serving to keep them crunchy.

Freezing

I’ve frozen this curry successfully, but shrimp can become rubbery after freezing, so I recommend freezing the curry base (pumpkin, veggies, coconut milk) separately and adding freshly cooked shrimp after thawing and reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of coconut milk or water can loosen the sauce if it’s thickened too much. Avoid microwaving at high heat, which can toughen shrimp.

FAQs

Can I use other proteins instead of shrimp in this Thai Pumpkin Curry with Shrimp and Bok Choy Recipe?

Absolutely! This curry is quite versatile. You can swap shrimp for chicken, tofu, or even chickpeas if you want a vegetarian option. Just adjust cooking times accordingly—chicken needs longer cooking, tofu is added near the end.
What can I substitute if I can’t find Thai yellow or Penang curry paste?

If you don’t have yellow or Penang curry paste, red curry paste works wonderfully too. Just keep an eye on spice levels since red curry paste can be a bit hotter. Adjust to your taste and enjoy the delicious flavor.
Is it okay to use canned pumpkin puree instead of fresh pumpkin?

Yes! Using canned unsweetened pumpkin puree actually saves a ton of time and still gives you creamy richness. Just make sure it’s unsweetened, so you control the dish’s flavor balance.
How spicy is this Thai Pumpkin Curry with Shrimp and Bok Choy Recipe?

The spiciness depends mainly on how much curry paste you use. This recipe is generally mild to medium, but you can make it milder for kids or ramp it up for heat lovers by adjusting the curry paste amount or adding fresh chilies.

Final Thoughts

This Thai Pumpkin Curry with Shrimp and Bok Choy Recipe is one of those dishes that’s both comforting and exciting — a real crowd-pleaser in my home. The creamy pumpkin and coconut base combined with fresh veggies and tender shrimp creates a harmony of flavors you won’t forget. I can’t recommend it enough for an easy weeknight meal or a special occasion dinner. Give it a go, and I promise, you’ll be making this one again and again!