Description
A flavorful and creamy Thai Pumpkin Curry made with coconut milk, red curry paste, and a medley of fresh vegetables and tofu. This comforting dish balances spicy, tangy, and savory notes, perfect for an easy and satisfying meal served over rice or noodles.
Ingredients
Scale
Main Ingredients
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 tablespoon red curry paste
- 1/2 teaspoon miso
- 1 teaspoon soy sauce
- 1/4 teaspoon dried mushroom powder
- 15 ounce can of coconut milk
- 2 cups peeled and cubed pumpkin (or kabocha squash, acorn, or butternut squash)
- 2 teaspoons lime juice or 3-4 Makrut lime leaves
- 1 cup sliced bell pepper (mix of green and red)
- 1/4 cup Thai basil, plus more for garnish
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 cup cubed firm or medium-firm tofu
- Lime juice, pepper flakes, and Thai basil for garnish
Instructions
- Prepare the aromatics: Heat the oil over medium heat in a skillet or saucepan. Add the minced garlic and cook until golden and fragrant, being careful not to burn it.
- Make the curry base: Stir in the red curry paste, miso, soy sauce, and dried mushroom powder. Mix well to combine and cook for about one minute to release the flavors.
- Add coconut milk: Pour in the can of coconut milk and stir thoroughly to dissolve the curry paste evenly and prevent lumps.
- Add seasonings and pumpkin: Season with salt and black pepper, then add the peeled and cubed pumpkin along with lime juice or Makrut lime leaves. Stir well to combine all ingredients.
- Simmer the curry: Cover the pan and cook the curry on medium-low heat until the pumpkin is tender but still slightly firm (al dente), approximately 8-10 minutes, depending on the squash type and stovetop heat.
- Add vegetables and tofu: Remove the lid, add the sliced bell peppers, Thai basil, sugar, and cubed tofu. Stir gently and bring the mixture to a boil, allowing the flavors to combine for a few minutes.
- Final adjustments: Taste the curry and adjust seasoning with additional salt, lime juice, or sugar as desired. Remove from heat once balanced.
- Serve: Garnish with fresh Thai basil, lime juice, and a sprinkle of pepper flakes if preferred. Serve hot alongside steamed rice or noodles.
Notes
- You can add other vegetables such as zucchini, peas, baby corn, sweet potato, or green beans to vary the texture and flavor.
- Substitute pumpkin with kabocha squash, acorn squash, or butternut squash for different taste profiles.
- This dish is freezer-friendly and can be prepared ahead of time for convenience.
- If you prefer not to use tofu, canned chickpeas, white beans, or lentils work well as a plant-based protein alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
