Description
Warm up your dinner routine with this flavorful Thai Pumpkin Curry recipe. Creamy coconut milk, aromatic spices, and tender vegetables come together in a harmonious blend that’s sure to please your taste buds.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red Thai curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
Vegetables:
- 3 cups peeled and cubed pumpkin or kabocha squash
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
Additional:
- 1 tablespoon lime juice
- fresh Thai basil or cilantro for garnish
- cooked jasmine rice for serving
Instructions
- Prepare the Curry Base: Heat coconut oil in a large skillet or pot. Sauté onion until translucent, then add garlic, ginger, and curry paste.
- Add Liquid and Simmer: Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well and simmer with cubed pumpkin until tender.
- Finish with Vegetables: Add red bell pepper and green beans. Cook until vegetables are crisp-tender.
- Final Touch: Stir in lime juice, adjust seasoning, and serve hot over jasmine rice. Garnish with Thai basil or cilantro.
Notes
- You can substitute pumpkin with butternut squash or sweet potato.
- For added protein, consider adding cubed tofu or chickpeas during the last 10 minutes of cooking.
- Adjust the amount of curry paste based on your spice preference.
Nutrition
- Serving Size: 1 cup curry with ½ cup rice
- Calories: 370
- Sugar: 9g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
