Best 2 Thai Red Pumpkin Curry Recipes

Thai red pumpkin curry is a delectable and flavorful dish that combines the vibrant flavors of Thai cuisine with the natural sweetness of pumpkin. This hearty and satisfying curry is made with a fragrant red curry paste, coconut milk, and an array of fresh vegetables, making it a perfect option for a healthy and delicious meal. The pumpkin adds a creamy texture and a delightful sweetness that balances the spicy kick of the curry paste. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner looking for a new dish to try, this recipe for Thai red pumpkin curry is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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: Look for a pumpkin that is small and firm, with a deep orange color. Avoid pumpkins that are too large or have blemishes.
Cut the pumpkin into small pieces: This will help it cook more evenly.
Roast the pumpkin before adding it to the curry: This will give it a slightly smoky flavor and help it hold its shape.
Use a good quality red curry paste: This is the key ingredient in the curry, so make sure to choose one that is flavorful and authentic.
Add plenty of vegetables to the curry: This will make the curry more nutritious and flavorful.
Simmer the curry for at least 30 minutes: This will allow the flavors to develop and deepen.
Serve the curry with rice or noodles: This is the traditional way to serve it in Thailand.

Conclusion:

Thai red pumpkin curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table.