Thai Coconut Pumpkin Curry
A cozy and flavorful Thai Coconut Pumpkin Curry brings families together with its vibrant flavors and creamy pumpkin goodness.
Ingredients
Main ingredients
- 2 cups pumpkin puree Can use fresh or canned.
- 1 can coconut milk (14 oz) For a creamy, rich texture.
- 1 tablespoon red curry paste Adjust according to heat preference.
- 1 medium onion, diced The aromatic base.
- 3 cloves garlic, minced For robust flavor.
- 1 inch ginger, grated Adds warmth and spice.
- 2 cups vegetable broth Or chicken broth for non-vegetarians.
- 1 medium bell pepper, sliced For crunch and sweetness.
- 1 cup snap peas or green beans For freshness.
- Salt and pepper To taste.
- Fresh cilantro and lime wedges For garnish, optional.
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of oil and sauté the diced onion until they become translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and grated ginger. Let these cook for another minute until the aroma fills the room.
- Add the red curry paste, stirring for a minute until it’s well combined with the onion and garlic.
- Pour in the pumpkin puree and coconut milk, stirring well to create a creamy base.
- Add the vegetable broth, sliced bell pepper, and snap peas. Bring the curry to a simmer, letting all the flavors meld beautifully.
- Season with salt and pepper to taste, allowing it to simmer for an additional 10 minutes. Serve garnished with cilantro and a squeeze of lime if desired.
Notes
This curry stores well and can be meal-prepped. Leftovers keep in the fridge for up to 5 days and freeze for 3 months. Let it rest after cooking for deeper flavor.