Description
A quick and flavorful Thai-inspired curry featuring tender pumpkin chunks, vibrant bell peppers, and aromatic red curry paste simmered in creamy coconut milk. This dish is perfect for a cozy, hearty meal.
Ingredients
For the Curry:
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 cup bell peppers, sliced
- 1/2 cup green beans (optional)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1/4 cup water or vegetable stock
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Paste:
- Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk:
- Pour in the coconut milk and bring it to a simmer. Stir well to combine with the curry paste.
- Cook the Pumpkin:
- Add the cubed pumpkin to the pan. Cover and simmer for 10-12 minutes, or until the pumpkin is tender.
- Add Vegetables:
- Stir in the bell peppers and green beans (if using). Cook for another 3-5 minutes until the vegetables are tender-crisp.
- Season the Curry:
- Add fish sauce, sugar, and water or vegetable stock. Stir well and let simmer for 2 more minutes.
- Serve:
- Transfer the curry to a serving dish. Garnish with Thai basil leaves and red chili slices. Serve hot with steamed jasmine rice and lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 5g
- Carbohydrates: 20g
- Fat: 22g
- Sodium: 400mg
Notes
- Substitute pumpkin with butternut squash or sweet potatoes for variation.
- Add tofu, chicken, or shrimp for extra protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊