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Mae Jum Pork and Pumpkin Thai Yellow Curry Recipe

Pork and Pumpkin Thai Yellow Curry

A nod to warm autumn flavours to a comforting Thai curry
4.84 from 6 votes
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Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Pork, pork curry, Pumpkin, Pumpkin Curry, thai curry, Thai Yellow Curry
Thai Curry Paste: Yellow
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 343kcal


  • 400 g Pork Fillet
  • 350 g Pumpkin
  • 400 ml Coconut Milk
  • 35 g Mae Jum Thai Yellow Curry Paste
  • 100 ml Water
  • 2-3 tbsp Fish Sauce
  • 3-4 Kaffir Lime Leaves



  • Peel the outer skin of the pumpkin and chop it into bite-size chunks
  • Thinly slice pork on the diagonal

Cooking Method

  • Heat oil in a wok on medium/high heat, stir fry curry paste for 2 minutes
  • Add the thick creamy layer of coconut milk, blend well with curry paste before seasoning with fish sauce. Bring to a light boil for 5 minutes
  • Add the remaining contents of coconut milk with water and pumpkin chunks. Simmer for 7-10 minutes
  • Roughly tear kaffir lime leaves and add to the wok with the pork slices and simmer for a further 10 minutes
  • Make sure all pumpkin chunks are tender before turning off the heat. Serve up with freshly steamed Thai jasmine rice. Enjoy!


Calories: 343kcal | Carbohydrates: 9g | Protein: 24g | Fat: 25g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 774mg | Potassium: 936mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7452IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 5mg