Description
This Thai Pumpkin Curry recipe is a flavorful and aromatic dish that combines tender pumpkin, crisp vegetables, and creamy coconut milk. With a perfect balance of sweet, spicy, and savory flavors, this curry is a delightful vegetarian option for a satisfying meal.
Ingredients
Scale
Main Curry:
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (14-ounce) can coconut milk
- 1 cup vegetable broth
- 3 cups pumpkin, peeled and cut into cubes
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 1/4 cup fresh basil leaves or Thai basil
- Salt to taste
Serving:
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat vegetable oil in a skillet, sauté onion until soft, then add garlic and ginger.
- Add Curry Paste: Stir in red curry paste, cook briefly to release flavors.
- Simmer: Pour in coconut milk and broth, add pumpkin and simmer until tender.
- Add Vegetables: Stir in bell pepper, zucchini, soy sauce, and brown sugar, simmer until vegetables are cooked.
- Finish: Remove from heat, stir in lime juice, basil, adjust seasoning, and serve over jasmine rice.
Notes
- You can substitute butternut squash for pumpkin.
- For added protein, include tofu, shrimp, or chicken.
- Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
