A comforting and creamy Thai curry made with tender pumpkin chunks, coconut milk, and aromatic spices. This hearty dish is perfect for cozy evenings or festive gatherings.
Ingredients
For the Curry:
- 2 cups pumpkin, peeled and cubed (about 1/2-inch pieces)
- 1 can (400 ml) coconut milk
- 1 tbsp red curry paste (adjust to taste)
- 1 cup vegetable broth or water
- 1 red bell pepper, sliced
- 1/2 cup green beans, trimmed
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
- 1 tsp lime juice
- 1/4 cup fresh Thai basil leaves
For Garnish:
- Sesame seeds
- Fresh cilantro
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Pumpkin:
- Peel and cube the pumpkin into bite-sized pieces. Set aside.
- Cook the Curry Base:
- Heat a large skillet or pot over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Add Liquid:
- Stir in the coconut milk and vegetable broth. Mix well and bring to a gentle simmer.
- Add Pumpkin:
- Add the pumpkin cubes to the pot and let them cook for 10-12 minutes, or until tender.
- Add Vegetables and Seasonings:
- Stir in the bell peppers, green beans, fish sauce, and brown sugar. Simmer for another 5 minutes until the vegetables are cooked but still crisp.
- Finish with Lime and Basil:
- Stir in lime juice and fresh Thai basil leaves. Adjust seasoning to taste.
- Serve:
- Transfer the curry to bowls, garnish with sesame seeds, cilantro, and lime wedges, and serve with steamed jasmine rice or flatbread.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 5g
- Carbohydrates: 24g
- Fat: 18g
- Sodium: 400mg
Notes
- Substitute pumpkin with butternut squash for a similar flavor.
- Add tofu or chickpeas for extra protein.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
Let me know if you’d like more recipe ideas or variations! 😊