Pumpkin Curry with White Fish Recipe

Cook Time: 10 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion, thinly sliced
• 1 carrot, peeled and thinly bias-sliced
• 1 red bell pepper, cut into thin strips
• 1 jalapeno or serrano pepper, seeded and minced
• 2 tablespoons yellow Thai curry paste
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1 (14 ounce) can unsweetened coconut milk
• 2/3 cup canned pumpkin
• 1 tablespoon pure maple syrup
• 1 tablespoon fish sauce
• 1 pound halibut or cod fillets, cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• 2 cups hot cooked rice, for serving
• Lime wedges, for serving
• Toasted pepitas, for garnish

Directions

Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion and carrot. Cook them, stirring occasionally, for about 3 to 4 minutes until they become tender.

Next, add the bell pepper and jalapeo. Continue cooking for another 3 minutes, stirring occasionally, until the vegetables are softened.

Stir in the curry paste, grated ginger, and minced garlic. Let it cook for about 30 seconds until fragrant.

Pour in the coconut milk, canned pumpkin, maple syrup, and fish sauce. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer uncovered. Stir occasionally and cook for about 5 minutes until the sauce has thickened.

Now, arrange the halibut pieces in the skillet. Cover the skillet and simmer for 3 to 5 minutes until the fish turns opaque. To ensure it's fully cooked, use an instant-read thermometer insert it into the thickest portion of the fish. It should read 145F (63C).

Once the fish is cooked, sprinkle the dish with fresh cilantro. Serve the curry with hot rice and lime wedges on the side. For an extra touch of flavor and texture, garnish with toasted pepitas.

Nutrition Facts (per serving)

• Calories: 316
• Fat: 8g (10% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 68mg (23% DV)
• Sodium: 646mg (28% DV)
• Total Carbohydrate: 34g (12% DV)
• Dietary Fiber: 5g (18% DV)
• Total Sugars: 9g
• Protein: 29g (59% DV)
• Vitamin C: 81mg (91% DV)
• Calcium: 86mg (7% DV)
• Iron: 3mg (16% DV)
• Potassium: 1017mg (22% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Pumpkin Curry with White Fish

Pumpkin curry with white fish is a flavorful fusion dish that blends the creamy sweetness of pumpkin with the delicate texture of white fish, such as cod or halibut. While Thai cuisine has long incorporated coconut milk and curry pastes into savory dishes, the addition of pumpkin is a relatively modern adaptation, reflecting a global trend toward using local vegetables in traditional curries. The dish likely originated in Southeast Asia, where both coconut milk and pumpkin are staples, and has gradually spread to Western kitchens due to its comforting yet exotic flavor profile.

Regional Variations

In Thailand, yellow curry is often used for fish dishes, emphasizing turmeric and mild spices, while in other Southeast Asian countries, coconut milk-based curries might be spicier or include ingredients like lemongrass or kaffir lime leaves. In Western adaptations, the dish sometimes features maple syrup or other sweeteners to balance the earthy flavor of pumpkin, and roasted pepitas are added for a crunchy garnish. Regional variations also reflect local fish availability, with cod, halibut, or even tilapia being popular substitutions.

How It Differs from Similar Dishes

Unlike traditional Thai curries, which often use chicken, shrimp, or tofu, pumpkin curry with white fish focuses on combining a mild protein with a slightly sweet vegetable base. This subtle sweetness distinguishes it from spicy green or red curries and makes it less fiery than many typical Southeast Asian fish curries. The inclusion of pumpkin also gives it a thicker, creamier texture without relying solely on coconut milk, setting it apart from standard seafood curries.

Where It Is Commonly Served

This dish is commonly found in both home kitchens and upscale Thai-inspired restaurants. It is typically served over steamed jasmine rice or brown rice to soak up the rich curry sauce. In some regions, it may appear on seasonal menus during autumn, highlighting the natural sweetness of pumpkin. Street vendors rarely serve it, as the combination of delicate fish and creamy pumpkin requires careful preparation, making it more suited for sit-down dining.

Interesting Facts

• Pumpkin is rich in beta-carotene, giving the curry a vibrant golden color and adding nutritional value.
• Adding a splash of lime juice at the end brightens the dish, balancing the sweetness of pumpkin and the richness of coconut milk.
• Toasting pepitas for garnish not only adds texture but also infuses a nutty flavor that complements the mild fish.
• Historically, curry pastes were handmade in Thai households using mortar and pestle, which enhances their aroma compared to pre-made pastes.
• Although traditionally a savory dish, some modern chefs experiment by slightly caramelizing the pumpkin before adding it to the curry, intensifying its natural sweetness.

FAQ about Pumpkin Curry with White Fish Recipe