Best 2 Thai Red Curry Pumpkin Recipes

Thai red curry is a popular dish that combines the flavors of red chili peppers, lemongrass, and coconut milk. It can be made with a variety of vegetables, including pumpkin. Pumpkin brings a sweet and savory flavor to the curry, and it pairs well with the other ingredients. This dish is also a good source of vitamins and minerals, and it can be served with rice or noodles. Here we'll present you some recipes to cook this amazing curry with pumpkin.

Here are our top 2 tried and tested recipes!

THAI RED PUMPKIN CURRY

Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

Steps:

Heat wok or deep frying pan over high heat.
Add oil, onions, ginger and curry and cook 1 minute.
Add stock and coconut milk and bring to simmer.
Add the pumpkin, cover and cook for 5 minutes.
Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
Stir in basil.
Serve with rice.

THAI RED CURRY PUMPKIN

THAI RED CURRY PUMPKIN image

Categories Soup/Stew Vegetable Sauté Vegetarian Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 13.5 oz can coconut milk
2 T Thai red curry paste
1 onion, chopped
4 kaffir lime leaves
6 oz. raw pumpkin or squask, chopped
5 oz green beans, chopped
1 red bell pepper, cut into strips
3 small zucchinis, chopped
7 oz can bamboo tips or shoots, drained and slice din half
2 T fresh basil leaves, cut to desired size
2 T lemon juice
2 t brown rice syrup
2 C cooked brown rice
1/2 C water

Steps:

1. In a wok, bring to boil the coconut milk, curry paste and 1/2 C water. 2. Add onion and lime leaves and allow to boil for 3 minutes. 3. Add pumpkin and simmer over medium heat for 8 minutes or until nearly cooked. 4. Add beans, red bell pepper, and zucchini. Simmer for another 5 minutes, adding water if sauce becomes too thick. 5. Add bamboo shoots and basil and continue cooking just until they are warmed. 6. Add the lemon juice and brown rice syrup, adjusting seasonings as necessary. 7. Serve over brown rice.

Tips:

Choose the right pumpkin: For the best results, opt for a firm and ripe pumpkin with deep, even coloring. Avoid pumpkins with blemishes or soft spots.
Cut the pumpkin carefully: Be sure to remove the seeds and stringy pulp from the pumpkin before slicing it into even-sized pieces. This will help ensure that the pumpkin cooks evenly.
Use a hot wok or pan: A hot wok or pan will help to sear the pumpkin and vegetables, giving them a slightly caramelized flavor.
Don't overcrowd the pan: When cooking the pumpkin and vegetables, be sure not to overcrowd the pan. This will prevent them from cooking evenly.
Add the curry paste gradually: Start by adding a small amount of curry paste and taste the sauce. Adjust the amount of curry paste to your desired level of heat.
Simmer gently: Once the curry is simmering, reduce the heat to low and let it simmer gently for at least 15 minutes. This will allow the flavors to meld and develop.
Serve with rice or noodles: Thai red curry pumpkin is traditionally served with rice or noodles. Jasmine rice is a popular choice, but you can use any type of rice or noodle that you like.

Conclusion:

Thai red curry pumpkin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet pumpkin, creamy coconut milk, and spicy curry paste creates a flavorful and satisfying dish that is sure to please everyone at the table. With its vibrant color and inviting aroma, this curry is sure to be a hit at your next dinner party. So next time you're looking for a new and exciting dish to try, give Thai red curry pumpkin a try.