Have you tried Thai pumpkin curry with jasmine rice recipe
Thai pumpkin curry is a vibrant, flavorful dish blending pumpkin's sweetness with Thai cuisine's spices. Originating from Thailand, it reflects the country's love for mixing flavors and textures. As a vegetarian and eggless option, it ensures taste and satisfaction for any meal. Perfect for cozy dinners or special occasions, this curry offers a delightful culinary journey. Let's get cooking.
Gather the following ingredients
For this curry, gather one medium pumpkin, two tablespoons vegetable oil, one chopped onion, two minced garlic cloves, one tablespoon grated ginger, two tablespoons red curry paste, 400ml coconut milk, one cup vegetable broth, salt to taste, one teaspoon sugar, and basil leaves for garnish. For jasmine rice, gather one cup of jasmine rice and two cups of water.
Preparing the pumpkin
Start by preparing your pumpkin since it will take the longest to cook. Peel the pumpkin and cut it into bite-sized cubes. In a large pan or wok, heat two tablespoons of vegetable oil over medium heat. Add the cubed pumpkin to the pan and saute for about 10 minutes or until it starts to soften. Remove from heat and set aside.
Making the curry base
After sauteing the pumpkin, add a bit more oil to the same pan if necessary. Proceed by adding finely chopped onion, sauteing until it turns translucent. Following this, incorporate minced garlic and grated ginger, cooking these ingredients together for roughly two minutes until they become fragrant. Finally, stir in the red curry paste thoroughly with the onion mixture to ensure a well-combined flavor profile.
Combining ingredients
Add coconut milk and vegetable broth to the curry base, stirring well. Once mixed, bring to a boil then simmer gently. Add the sauteed pumpkin back, season with salt and a teaspoon of sugar to enhance flavors. Let it simmer uncovered on low heat for about 15 minutes until the sauce thickens and pumpkin is tender.
Cooking jasmine rice
While the curry simmers, rinse jasmine rice until the water runs clear. Boil two cups of water, add the rice, reduce heat, and cover. Let it steam for 18 minutes or until the water is absorbed. Fluff with a fork before serving. Garnish the curry with fresh basil leaves, pairing it with the fragrant rice for a balanced meal.
