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Pumpkin Thai green curry

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Try our easy Thai green curry for a hearty dinner that really hits the spot. It’s packed with pumpkin and served on a bed of steamed rice.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Pumpkin Thai green curry


  • 1/2 cup (70g) Scoop & Weigh Plant-Based Thai Green Curry Mince Mix
  • 1 1/4 cups (310ml) boiling water
  • 270ml can coconut milk
  • 600g Kent pumpkin, peeled, chopped
  • 150g snow peas, sliced lengthways
  • Steamed rice, to serve
  • Coriander sprigs, to serve
  • Thinly sliced red chilli, to serve (optional)
  • Coconut flakes, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mince mix and boiling water in a microwave-safe bowl. Cook in the microwave on high for 3 mins or until mixture thickens.
  2. Step 2

    Transfer the mixture to a large saucepan over medium heat. Cook, stirring, for 3 mins or until most of the liquid has absorbed. Add the coconut milk, pumpkin and 1/2 cup (125ml) water. Reduce heat to low and cook, covered, for 10 mins or until the pumpkin is tender. Add the snow peas and cook for 2 mins or until tender.
  3. Step 3

    Divide the rice and curry among serving bowls. Top with coriander, chilli, if using, and coconut flakes. Serve with lime wedges.