Description
A comforting and fragrant Thai Pumpkin Curry that is a perfect blend of sweet and spicy flavors. This vegetarian dish is creamy, hearty, and packed with colorful vegetables, making it a delightful main course for any occasion.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 3 cups pumpkin, peeled and cubed
Additional Ingredients:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/4 cup fresh basil leaves
- Salt, to taste
- Cooked jasmine rice, for serving
Instructions
- Sauté Aromatics: Heat vegetable oil in a large saucepan. Sauté onion until softened, about 3 minutes. Add garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in Thai red curry paste, cook for another minute.
- Simmer: Pour in coconut milk and broth. Add pumpkin, simmer covered for 10–12 minutes.
- Add Vegetables: Add bell pepper and zucchini, cook for 5–7 minutes.
- Season: Stir in soy sauce, brown sugar, lime juice. Adjust seasoning with salt.
- Finish: Remove from heat, stir in basil. Serve over jasmine rice.
Notes
- You can substitute butternut squash for pumpkin.
- For extra heat, add fresh chili or more curry paste.
- Use light coconut milk for a lower-fat version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
