Thai Pumpkin Red Curry Recipe
This Spicy Thai Pumpkin Red Curry comes together in under 20 minutes using a few simple ingredients. Make it for your weeknight dinner using my easy recipe.
Servings: 4 people
Ingredients
- 2 tablespoons oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- ¼ cup thinly sliced onions
- 3 tablespoons Thai red curry paste
- 2 cups vegetable stock
- ½ cup sliced mixed bell peppers
- ¼ cup pumpkin puree
- 14 ounces pumpkin 400 g, peeled and cut into ½-inch cubes
- 2 cups coconut milk
- 2 teaspoons brown sugar
- 1 tablespoon tamarind paste
- handful of Thai basil roughly torn
- 2 tablespoons chopped cilantro
- 1 teaspoon chopped 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.
Video
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, and zucchini. Tofu, cooked lentils, cooked chickpeas, boneless chicken, or shrimp will work great too.
Buy peeled and cubed pumpkin to save time.
Nutrition
Calories: 363kcal | Carbohydrates: 21g | Protein: 4g | Fat: 32g | Saturated Fat: 27g | Sodium: 726mg | Potassium: 708mg | Fiber: 2g | Sugar: 10g | Vitamin A: 13515IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 5mg
