Description
This vibrant Pumpkin Thai Curry combines creamy coconut milk with aromatic red curry paste, fresh ginger, and garlic, creating a rich and flavorful dish. Tender pumpkin, crisp red bell pepper, and sweet sugar snap peas simmer together in a fragrant sauce, finished with lime juice and cilantro. Served over jasmine rice, this curry is a perfect comforting yet healthy meal inspired by traditional Thai flavors.
Ingredients
Scale
Base Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Curry Components
- 2 tablespoons red curry paste
- 1 can (14-ounce) coconut milk
- 1 cup vegetable broth
- 1 small pumpkin, peeled, seeded, and diced (about 4 cups)
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
Seasonings and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro leaves, chopped (for garnish)
Serving
- Cooked jasmine rice, for serving
Instructions
- Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for another 2 minutes until their fragrance is released and aromas fill the kitchen.
- Incorporate curry paste: Add the red curry paste to the pot and cook for 1 minute, allowing the flavors to bloom and intensify.
- Add liquids: Pour in the coconut milk and vegetable broth, stirring everything to combine into a smooth, creamy base.
- Cook pumpkin: Add the diced pumpkin pieces, bring the mixture to a boil, then reduce heat and simmer gently for about 10 minutes until the pumpkin starts to soften.
- Add vegetables: Toss in the red bell pepper slices and sugar snap peas, continuing to simmer until all vegetables are tender, about 5 to 7 minutes.
- Season the curry: Stir in the soy sauce, brown sugar, and freshly squeezed lime juice. Taste and adjust seasoning as needed to balance savory, sweet, and tangy notes.
- Finish and garnish: Remove the pot from the heat and sprinkle chopped fresh cilantro over the curry for a burst of freshness and color.
- Serve: Spoon the hot curry over plates of fluffy cooked jasmine rice and enjoy immediately.
Notes
- For a spicier curry, add extra red curry paste or a chopped fresh chili with the garlic and ginger.
- Use pumpkin varieties like kabocha or sugar pumpkin for a naturally sweet, creamy texture.
- This curry can be made ahead; flavors deepen after resting and it reheats well on stovetop or microwave.
- To make it gluten-free, use tamari instead of soy sauce.
- For added protein, consider adding tofu or chickpeas during the vegetable cooking step.
- Adjust the sweetness by varying the amount of brown sugar to suit your taste.
