thai pumpkin curry

Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. It&#039;s gluten-free, super delicious, and can be easily made vegan too.

Thai Pumpkin Curry Recipe

tbsp Vegetable Oil

Garlic (chopped)

Ginger (chopped)

Onion (thinly sliced)

tbsp Thai Red Curry Paste

Vegetable Stock

Bell Pepper (sliced)

Pumpkin Puree

Pumpkin

Coconut Milk

tsp Fish Sauce

tsp Brown Sugar

tbsp Cilantro

tsp Red Chilli (chopped)

Basil (handful, roughly torn)

tbsp Tamarind Paste

Heat oil in a pan.

Once the oil is hot, add garlic, ginger and onion and fry for a minute.

Add Thai red curry paste and cook for 2-3 minutes on medium heat.

Add vegetable stock and bring the curry to a boil.

Now add bell pepper, pumpkin puree, pumpkin and 1/2 cup water and cook for 8-10 minutes.

Add coconut milk, fish sauce and brown sugar and cook for 2 minutes.

Add tamarind paste and cook for another minute.

Garnish with torn basil and red chilli. Serve hot with steamed rice.

Pumpkin isn’t just for sweet recipes—it is also great in this savory and spicy One Pot Pumpkin Curry. 

Vegan One Pot Pumpkin Curry

coconut oil

red bell pepper,

garlic,

red chili pepper, minced

tomato paste

red curry paste (see notes)

turmeric

cinnamon

Sriracha

pie pumpkin,

coconut milk

unsalted raw cashews

lime

sea salt,

Brown rice, cauliflower rice, or cooked brown rice stir-fry noodles,

cilantro and fresh lime wedges,

In a large skillet or wok, heat the...

In a large skillet or wok, heat the coconut oil over medium-high heat until melted. Add in the red bell pepper, garlic, and chili pepper. Cook until veggies are just slightly tender and fragrant, about 3 minutes.

Add in the tomato paste, curry paste, turmeric,...

Add in the tomato paste, curry paste, turmeric, cinnamon, and Sriracha. Stir well and cook over heat for 1-2 minutes to activate the spices. 

Add in the pumpkin and coconut milk. Bring...

Add in the pumpkin and coconut milk. Bring to a boil, and then reduce heat and simmer until the pumpkin is just fork-tender, but not mushy—about 10 minutes. 

Remove from heat. Stir in the cashews, lime...

Remove from heat. Stir in the cashews, lime juice and zest, and salt. Serve over top of rice or noodles, and garnish with fresh cilantro and fresh lime wedges before serving.

A super creamy curry, double packed with veggies thanks to the pumpkin!

Thai Pumpkin Chicken Curry

avocado oil

chicken

yellow onion, 12 ounces, peeled and diced into 1/2″ pieces

Tablespoons yellow curry paste,

Tablespoon lime zest, grated with a microplane, or 2 lime leaves

Tablespoon minced ginger

1/2-1 Teaspoon sea salt,

pumpkin purée

coconut milk, full fat

Tablespoons lime juice

Tablespoon fish sauce, optional

jasmine rice, or cauliflower rice

cashews

Lime wedges

cilantro basil

Start by prepping all the ingredients for the curry. For the broccoli, peel away the tough outer layer from the stems. Then slice the broccoli stems 1/4&#8243; thick, and set them aside with the carrots. Cut the broccoli crown into bite sized pieces, and set them aside to add in at the end of the cooking time.

Preheat a pot or large 15&#8243; skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the chicken until browned and cooked through. Remove the chicken from the pan and set it aside.

Add the diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until the veggies are just starting to soften. Then add the curry paste, lime zest/lime leaves, ginger, and garlic to the pan. Cook until fragrant, breaking up the curry paste with a wooden spoon as it cooks, about 2 minutes.

Add the sea salt, pumpkin purée, coconut milk. Bring the curry to a simmer and cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. If the sauce it too thick, add a touch of water or chicken stock to thin it out.

Then add the chicken back to the pan along with the broccoli crowns, cook for 3-4 additional minutes until the broccoli is just cooked.

Remove the pan from the heat, and stir in the lime juice and fish sauce. Taste to adjust the seasonings, and serve immediately with your choice of sides.

So creamy and dreamy...this really hit the spot on this cold night!

I made this dish and oh-my-gosh it was so good! I did no find yellow curry paste so I used curry &amp; turmeric powder instead! Will make again!

Never thought to put pumpkin and curry together, but this is a fantastic combo!

Thai curry makes me happiest but pumpkin Thai curry is on another level! Amazing

Mmmm! What a delicious combo! I'm definitely adding in pumpkin next time I make curry!

This is my idea of perfect comfort food. I seriously cannot wait to make this!

I love all the flavors in this! pumpkin, Thai flavors, and spices is a winner for me!

That looks delicious! AND, I like to use broccoli stems too!

This recipe is a staple in our household, we are obsessed! Have you ever frozen this? Trying to prep for baby and would love this meal postpartum!

This is incredible … so much delicious nutrition … for those that are having trouble finding it … Mai poy curry paste is readily available and cheap on Amazon.

This was incredible! My husband and kids were all very happy with this meal.

Excellent! Used kabocha squash and keffer lime leaves for that authentic Thai taste. Used tech curry paste and tamed the heat with some coconut sugar, like authentic Thai dishes do with palm sugar.

This Thai Pumpkin Soup gives you a gourmet Thai experience without any of the extra work. It’s creamy, easy to make, and layered with winter squash, warm and spicy aromatics, and bold spices and herbs. Quite possibly the most flavorful soup you’ll ever try!

Thai Pumpkin Soup

(1.3 kg) pumpkin or winter squash

coconut oil, (or neutral-flavored oil of choice)

salt

white pepper

cumin seeds ((or ¾ teaspoon ground cumin))

coriander seeds ((or ¾ teaspoon ground coriander))

white pepper ((or freshly cracked black pepper))

shallots, (chopped (or 1 small yellow onion))

garlic cloves, (chopped)

fresh lemongrass** (outer papery layers removed, then minced)

13.5-ounce (400 mL) can full-fat coconut milk

red curry paste

(720 mL) vegan “chicken” broth (or good-quality vegetable broth***)

lime leaves (or 6 fresh lime leaves****)

coconut sugar or organic brown sugar, (more as needed)

Thai basil leaves, (chopped or torn)

Crusty bread, (toasted)

Peanut Chile Crunch ((optional, see next recipe card))

Preheat oven to 400ºF/205ºC. Using a sharp knife, slice the pumpkin in half. If too hard, microwave the whole squash for 2 minutes to soften. Scoop out the seeds using a spoon.

Roast the pumpkin. Mix together the ½ tbsp of the oil, salt, white pepper, and cinnamon in a small bowl until it’s almost like a paste. Use a pastry brush or your hands to brush inside the cavities of the pumpkin/squash only, but not on the top outer rims. For the top outer rims, just brush lightly with oil (no spices, or they will burn).Place the pumpkin halves, flesh side down, on a rimmed sheet pan. Prick the skin with a knife to allow venting. Roast until the pumpkin is very soft, about 40 to 45 minutes.

Crush the spices. Using an electric spice grinder or mortar and pestle, grind up the cumin and coriander seeds but don’t fully grind, leaving a little texture. Stir in the white pepper, cinnamon, and turmeric for your spice blend.  If you don’t have either, crush them using the back of a heavy mug or a cast iron skillet, or add them to a ziploc and roll back and forth with a rolling pin or smash with a mallet.

Make the soup. Heat a medium saucepan over medium-high heat with the 1 1/2 tbsp coconut oil. Once hot, add the shallots, garlic, ginger, and lemongrass with a pinch of salt, and cook for 3 to 4 minutes, or until shallots and garlic just start to get some color. If it starts to stick, add a splash of water to scrape up the food bits. Add the spice mix and stir almost constantly for 30 seconds.

Add a few tablespoons of coconut milk to deglaze and pick up food bits. Once  bubbling, add the curry paste. Fry for a few minutes, tossing frequently to prevent sticking. Pour in the rest of the coconut milk, broth, lime leaves, sugar, and soy sauce. Bring to a boil, then simmer for 10 minutes. Scoop out the lime leaves but keep them for now.

Blend the soup. While pumpkin is still warm, scoop out the flesh using a large spoon or peel the skin with your hands. Transfer the flesh to the blender; discard the skin. Add the warm soup and blend until smooth and creamy. Taste the soup. If you want a stronger flavor from the lime leaves, add some to the soup and blend again (you need a fairly powerful blender). Note: if your blender container is smaller than 64 ounces, blend in two batches.

Rest for 15 minutes to meld the flavors. Taste, adding more soy sauce or sugar as desired. Garnish each bowl with a handful of Thai basil and a spoon of Peanut Chile Crunch, if using. When reheating, thin as needed with broth or water, as it thickens.

While the pumpkin roasts, prep and make everything else in the next 3 steps.

https://content.jwplatform.com/videos/MTVkam3K.mp4

Thai Pumpkin Curry and Jasmine Rice made at the same time in the Instant Pot using pot-in-pot method! This vegan curry is packed with flavors and is super comforting!

Instant Pot Thai Pumpkin Curry with Jasmine Rice

jasmine rice (200 grams)

water (8 oz)

oil (I used avocado oil)

garlic (8 grams, finely chopped)

ginger (7 grams, finely chopped)

jalapeno (sliced)

yellow onion (100 grams, roughly chopped)

+1 teaspoon red curry paste

coconut milk (I used full fat)

salt (or

coconut sugar

soy sauce (use gluten-free soy sauce if needed)

rice vinegar

turmeric powder

cayenne pepper (or

pumpkin (265 + 62 grams, 1.5 inch cubes)

peanuts

cilantro

lime wedges

Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.

Press saute button on your Instant Pot. Once it's hot, add oil and then add chopped garlic, ginger and sliced jalapeño. Saute for a minute.

Add chopped onion and saute for 2 more minutes until onions turn soft. Add the thai red curry paste and mix well.

Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.

Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.

Now place the container with rice on top of the trivet. Add 1 cup water to the rice.

Close the lid of the IP and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 3 minutes. Do a quick release - meaning release the pressure immediately.

Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.

Stir the curry and add in lime juice.

Garnish the curry with roasted crushed peanuts, cilantro and serve over jasmine rice.

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Thai Pumpkin Curry Recipe

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Top 5 thai pumpkin curry recipes from across the web

The most viewed thai pumpkin curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Pumpkin Curry Recipe

Vegan One Pot Pumpkin Curry

Thai Pumpkin Chicken Curry

Thai Pumpkin Soup

Instant Pot Thai Pumpkin Curry with...

The most viewed thai pumpkin curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine