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Simplifying... Inshort

Whip up a warm, vegetarian delight with this Thai pumpkin red curry recipe.
Start by sautéing garlic and onion, then add red curry paste for a rich flavor base.
Mix in cubed pumpkin, coconut milk, soy sauce, and brown sugar, and let it simmer until tender.
Add tofu, red bell pepper, and optional bamboo shoots or baby corn, simmering until the tofu absorbs the curry flavors.
Garnish with basil and serve hot with rice or noodles.

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Try this recipe

Have you tried this Thai pumpkin red curry recipe

By Anujj Trehaan

Aug 06, 2024

01:37 pm

What's the story

Thai pumpkin red curry is a vibrant, flavorful dish that marries pumpkin's sweetness with the spicy depth of red curry. Originating from Thailand, it showcases the country's rich culinary heritage through a blend of aromatic spices and herbs, offering a hearty vegetarian meal. Ideal for those craving a delicious, warming dish, it invites you to delve into Thai flavors. Let's start cooking.

Ingredients list

Gather the following ingredients

For this Thai pumpkin red curry, gather one medium-sized pumpkin (peeled, cubed), 400ml coconut milk, three tablespoons red curry paste, one tablespoon soy sauce, one tablespoon brown sugar, two cloves garlic (minced), one onion (sliced), one red bell pepper (sliced), 200g tofu (cubed), fresh basil for garnish, and salt to taste. Optionally, add bamboo shoots or baby corn for texture.

Step 1

Prepare your vegetables

Begin by preparing your vegetables. Peel the pumpkin and cut it into bite-sized cubes. Then, slice the onion and red bell pepper into thin strips. If including bamboo shoots or baby corn, ensure they are drained and set aside. This preparation step is crucial for even cooking and optimal flavor absorption of all ingredients in the curry.

Step 2

Cook the curry base

In a large pan or wok over medium heat, saute minced garlic and sliced onion until soft and fragrant. Then, add the red curry paste, stirring for about two minutes to release its flavors. This crucial step forms the flavor base of the curry, ensuring the dish develops a rich and aromatic profile essential for an authentic Thai pumpkin red curry experience.

Step 3

Combine ingredients in pan

Add the cubed pumpkin to your pan with coconut milk, soy sauce, brown sugar, and a pinch of salt. Bring it to a gentle boil, then reduce the heat to simmer. Partially cover the pan, allowing some steam to escape. Let it cook until the pumpkin is tender but not mushy, which should take about 15 minutes.

Step 4

Final touches and serving

Once the pumpkin is tender, mix in tofu cubes, sliced red bell pepper, and optionally bamboo shoots or baby corn. Simmer for five minutes, allowing tofu to soak up the curry flavors. Adjust seasoning as needed, then garnish with basil leaves. Serve this vibrant Thai pumpkin red curry hot with rice or noodles for a warm, vegetarian delight.