If you’re looking to transport your taste buds to Southeast Asia, this Thai Pumpkin Red Curry is just the ticket. The rich, creamy sauce infused with coconut milk, spicy red curry paste, and aromatic kaffir lime leaves creates a symphony of flavors that will make your meal unforgettable. Plus, the sweetness of pumpkin balances perfectly with the heat of the curry, making it a delightful dish for any occasion.
This recipe is not only vibrant and full of life, but it’s also quite flexible. You can easily adjust the spice level to suit your palate and toss in any veggies you have on hand. With the fragrant Thai basil and zesty kaffir lime adding a fresh burst of flavor, every spoonful feels like a culinary adventure.
A Flavorful Dive Thai Pumpkin Red Curry
This Thai Pumpkin Red Curry is a luscious dish that perfectly marries the sweetness of pumpkin with the savory elements of red curry paste. Each bite is rich and velvety, with hints of citrus from the kaffir lime, making it a hearty yet refreshing meal.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 can (400ml) coconut milk
- 3 tablespoons red curry paste
- 4 kaffir lime leaves, torn
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 cup Thai basil leaves, plus extra for garnish
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Add Pumpkin and Curry Paste: Stir in the red curry paste and cook for another minute until fragrant. Add the cubed pumpkin and toss to coat with the curry paste.
- Combine Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Add the torn kaffir lime leaves and bring to a simmer. Cook for about 15-20 minutes, or until the pumpkin is tender.
- Season and Add Basil: Stir in the soy sauce and Thai basil leaves. Adjust seasoning with salt to taste. Allow the curry to simmer for an additional 5 minutes.
- Serve: Ladle the curry into bowls, garnishing with extra Thai basil leaves. It pairs beautifully with jasmine rice or your favorite grain.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 5g
- Carbohydrates: 40g
