14ouncespumpkin400 g, peeled and cut into ½-inch cubes
2cupscoconut milk
2teaspoonsbrown sugar
1tablespoontamarind paste
handful of Thai basilroughly torn
2tablespoonschopped cilantro
1teaspoonchopped Thai bird's eye red chilies
Instructions
Heat oil in a pan over medium-high heat.
Once the oil is hot, add garlic, ginger, and onions, and saute for a minute.
Add red curry paste and cook for 1-2 minutes on medium heat, stirring continuously.
Stir in vegetable stock and bring the curry to a boil.
Now add bell peppers, pumpkin puree, pumpkin cubes, and ½ cup water, and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 10-12 minutes until the pumpkin is tender.
Remove the lid and add coconut milk, brown sugar, and tamarind paste, and cook for 2 minutes.
Check for salt and add if needed.
Garnish with a handful of torn Thai basil, cilantro, and red chilies. Serve hot with steamed rice.
Notes
Instead of red curry paste, you can also use green curry paste or yellow curry paste. Green Curry Paste is hotter, slightly sweeter, and green in color. Yellow Curry Paste is milder.You can also add mushrooms, broccoli, carrots, zucchini, or proteins such as tofu, cooked lentils, or cooked chickpeas. Boneless chicken or shrimp will work great too.Buy peeled and cubed pumpkin to save time.