Check out this Thai green curry with pumpkin recipe
Thai green curry with pumpkin is a vibrant and flavorful dish, combining the aromatic essence of Thai cuisine with pumpkin's sweetness. Originating from Thailand, this curry is celebrated for its creamy texture, achieved with coconut milk and spices. It's a perfect vegetarian and eggless option, bringing a piece of Thai culinary tradition to your table. Ready to start cooking?
Gather the following ingredients
To make this delightful curry, you will need one tablespoon of vegetable oil, two tablespoons of green curry paste (ensure it's vegetarian), a 400-milliliter can coconut milk, 300 grams pumpkin (peeled and cut into chunks), one red bell pepper (sliced), one zucchini (sliced), 200 grams firm tofu (cubed), one tablespoon soy sauce, one teaspoon sugar, salt to taste, and fresh basil leaves for garnish.
Preparing the vegetables
Begin by preparing your vegetables. First, peel the pumpkin and carefully cut it into bite-sized chunks. Then, proceed to slice the red bell pepper and zucchini into thin strips. This preparation not only ensures that they will cook evenly but also enhances the visual appeal of your dish. By prepping your veggies in advance, you streamline the cooking process, making it smoother and quicker.
Cooking the curry paste
Begin by heating a tablespoon of vegetable oil in a large pan over medium heat. Then, add two tablespoons of green curry paste to the hot oil. Stir the mixture for about one minute until it becomes aromatic and the flavors are released. This crucial step forms the flavorful base for your curry, ensuring that the paste's aromas are fully activated.
Adding coconut milk and vegetables
Pour in the can of coconut milk into your pan with the curry paste mixture, stirring well to combine. Once mixed thoroughly, add in your prepared pumpkin chunks first as they take longer to cook. Let them simmer in the coconut milk for about 10 minutes before adding in sliced bell pepper and zucchini. This ensures that all vegetables are perfectly tender.
Final touches
Once the vegetables have softened with a slight crunch, mix in cubed tofu, soy sauce, and sugar. Simmer for five minutes to blend the flavors. Conduct a taste test for salt adjustments before turning off the heat. Serve this vibrant Thai green curry with pumpkin over rice or noodles, garnished with fresh basil, for an authentic touch at home.
