John’s Take on Thai X-ing’s Spicy Pumpkin Curry

John’s Take on Thai X-ing’s Spicy Pumpkin Curry

(Serves 4-6)

Ready to serve

Thai X-ing is our favorite Thai restaurant in DC, and one of our favorite dishes is their pumpkin curry.  Here is my husband John’s take on it.


1 small pumpkin (1 lb.)

1 chili pepper or Thai chili*

1 cup coconut milk

4-5 Kaffir lime leaves*

½ tsp. salt

3-4 sprigs Thai basil

1 cup water

1-2 tablespoons red curry paste

Molasses, to taste

Brown sugar, to taste

1-2 Star Anise

*You can substitute the Kaffir leaves with a 2-3 bay leaves, lime rind form 1/2 a lime , and lime juice to taste; and the chili pepper for a jalapeño


  • Slice pumpkin and remove seeds. Peel and chop into 1 ½ inch cubes..
  • Julienne red chili pepper.
  • In a medium pot over medium heat, pour half of the coconut milk
  • Add red curry paste and mix well. Stir to prevent the mixture from sticking and burning. When the reddish oil emerges, stir to bring out the flavor of the spices.
  • Add pumpkin and coat with sauce
  • Add the rest of the coconut milk and salt (you can add more at the end)
  • Simmer for about 15 minutes until the pumpkin is tender.
  • Add molasses and sugar until slightly sweet, to taste
  • Add sliced pepper, lime leaves, and basil.
  • Remove from heat and stir.

This dish is always better the next day!

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