Description
Indulge in the warm embrace of Thai Pumpkin Red Curry, where creamy coconut milk meets spicy red curry paste and sweet pumpkin. This vibrant dish transforms any evening into a delightful culinary experience, perfect for cozy dinners or impressing friends. With its rich flavors and colorful presentation, it’s sure to become your new favorite recipe.
Ingredients
Scale
- 4 cups cubed sugar pumpkin (about 1 medium)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 cups low-sodium vegetable broth
- 1 cup chopped onions (about 1 medium onion)
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 1 cup firm tofu or chicken, diced (optional)
Instructions
- Prepare your ingredients by cubing the pumpkin and chopping the onion and garlic.
- In a large pot over medium heat, sauté the onions and garlic until translucent, about 3 minutes.
- Add the pumpkin cubes and red curry paste; sauté for 2–3 minutes until fragrant.
- Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
- Let simmer for 15–20 minutes until the pumpkin is tender.
- Stir in lime juice and fresh basil just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg