Try this Thai pumpkin curry recipe at home
Thai pumpkin curry is a vibrant dish that captures the essence of Thai cuisine. This curry blends the pumpkin's sweetness with aromatic Southeast Asian spices. It's a celebration of Thailand's culinary diversity and suits vegetarian and eggless diets, making it a versatile choice for many. Let's start cooking and experience the flavors of Thailand in your home.
Gather the following ingredients
For this Thai pumpkin curry, gather one medium pumpkin (peeled and cubed), two tablespoons vegetable oil, one finely chopped onion, minced garlic (two cloves), grated ginger (one tablespoon), red curry paste (two tablespoons), 400 ml coconut milk, one cup vegetable broth, soy sauce (two teaspoons), brown sugar (one teaspoon), salt to taste, and basil leaves for garnish.
Preparing the pumpkin
Begin by preparing the pumpkin, as it's the main component of our dish. Carefully peel the pumpkin and chop it into uniform bite-size pieces. This step is crucial as it ensures that the pumpkin pieces cook through evenly and become well-infused with the aromatic spices of the curry. For those pressed for time, grocery stores often offer pre-cut pumpkin, which is a suitable alternative.
Sauteing aromatics
Heat two tablespoons of vegetable oil in a large pan over medium heat. Add chopped onion to the pan and saute until they become translucent—about five minutes. Then add minced garlic and grated ginger to the pan. Cook these aromatics together for another minute until they release their fragrance—this forms the flavor base for our curry.
Adding spices and liquids
Stir in two tablespoons of red curry paste into your aromatics mixture; cook it for about two minutes until it becomes fragrant. Then pour in one can of coconut milk along with one cup of vegetable broth to create a rich sauce base. Add soy sauce and brown sugar next; these ingredients will balance out flavors by adding depth with their salty-sweet profile.
Cooking pumpkin curry
Bring your prepared pumpkin cubes into this simmering saucepan full of aromatic spices and liquids. Let everything come to a gentle boil before reducing heat to low—allowing it all to simmer uncovered for about 20 minutes or until the pumpkin is tender but still holds its shape well. Taste test your curry; adjust salt as needed before turning off the heat.
