Description
A flavorful and comforting Thai Pumpkin Curry made with creamy coconut milk, red curry paste, and fresh vegetables. Perfectly spiced and simmered to tender perfection, this vegan and gluten-free dish pairs beautifully with steamed jasmine rice for a wholesome meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices & Sauces
- 2–3 tablespoons red curry paste
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Vegetables & Liquids
- 1 can (13.5 ounces) coconut milk
- 1 cup vegetable broth
- 3 cups pumpkin, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
Herbs & Garnish
- 1/4 cup fresh Thai basil or cilantro, chopped
- Salt and black pepper to taste
- Steamed jasmine rice for serving
Instructions
- Heat the base: Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to build depth of flavor.
- Incorporate curry paste: Add 2–3 tablespoons of red curry paste and stir for 1 minute to release the vibrant flavors into the oil.
- Add liquids and pumpkin: Pour in the coconut milk and vegetable broth, stirring to combine. Add the peeled and cubed pumpkin, then simmer uncovered for 15–20 minutes until the pumpkin is tender.
- Add remaining vegetables and seasonings: Stir in sliced red bell pepper, zucchini, soy or fish sauce, brown sugar, and lime juice. Simmer another 5–7 minutes until vegetables are tender-crisp.
- Adjust seasoning: Taste and season with salt, black pepper, or extra curry paste if desired to balance the flavor.
- Finish and serve: Remove from heat, stir in fresh Thai basil or cilantro, and serve hot over steamed jasmine rice.
Notes
- Kabocha squash or butternut squash are excellent substitutes for pumpkin.
- Add tofu or chicken for extra protein if desired.
- The curry develops deeper flavors when refrigerated and eaten the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering, Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
