Description
This vibrant Pumpkin Curry recipe combines creamy coconut milk with aromatic spices and tender pumpkin chunks for a comforting and flavorful dish. Featuring options for tofu, chicken, or shrimp, it’s a versatile and nourishing meal that’s perfect for a cozy dinner. The curry is enriched with fragrant ingredients like lemongrass, makrut lime leaves, and Thai basil, balanced with the sweetness of coconut sugar and the tanginess of lime juice.
Ingredients
Scale
Protein
- 1 lb protein: cubed tofu or chicken breast or thigh, thinly sliced, or shrimp (or substitute 2 1/2 cups more vegetables)
Base and Aromatics
- 1 tablespoon coconut oil
- 1 medium shallot, finely diced
- 1 tablespoon ginger, finely minced, or use ginger paste
- 2 tablespoons lemongrass, finely chopped or lemongrass paste
- 3-6 tablespoons red curry paste or homemade red curry paste
Liquids and Seasonings
- 1/2 cup vegetable broth or chicken broth
- 1-2 tablespoons fish sauce (or vegan fish sauce)
- 1 tablespoon coconut sugar or brown sugar
- 1 can coconut milk, full-fat
- 1-2 tablespoons lime juice
Vegetables and Herbs
- 2 cups pumpkin, peeled and cut into 1-inch cubes (use sugar pie pumpkin or winter squash)
- 8 makrut lime leaves (leave whole)
- 1 cup bell peppers, cut into 1-inch dice
- 1 cup Thai basil, or regular basil, chopped
Instructions
- Prep the protein: Prepare your chosen protein by cubing tofu, thinly slicing chicken breast or thighs, or cleaning shrimp. Season with salt and set aside.
- Sauté aromatics: Heat coconut oil in a pot over medium-high heat. Add finely diced shallot, minced ginger, and chopped lemongrass, stirring for about 2 minutes until fragrant. Stir in red curry paste (start with 3 tablespoons and adjust later) and cook for another minute to release the flavors.
- Simmer pumpkin and broth: Lower the heat to medium. Add vegetable or chicken broth, fish sauce, coconut sugar, pumpkin cubes, and makrut lime leaves. Cover with a vented lid and let simmer gently for 5-8 minutes until the pumpkin is tender when pierced with a fork.
- Add coconut milk, vegetables, and protein: Pour in the full-fat coconut milk and stir well. Add bell peppers and tofu if using. Simmer for 2-3 minutes until heated through. If using chicken, omit the bell peppers initially; add the raw chicken to the pot and simmer for 4 minutes, then add the bell peppers and continue cooking for another 2 minutes. For shrimp, add them just before serving and cook for 1-2 minutes until pink and opaque.
- Finish with lime juice and basil: Stir in lime juice and chopped Thai basil to brighten the flavors. Taste the curry and adjust seasoning by adding more curry paste, lime juice, or fish sauce as desired. Remove the whole lime leaves before serving.
- Garnish and serve: Serve the pumpkin curry hot, garnished with extra basil and lime wedges for an added burst of freshness.
Notes
- If using shrimp, add them right before serving to avoid overcooking.
- You can adjust the heat level by modifying the amount of red curry paste used.
- Substitute fish sauce with vegan alternatives to keep the curry plant-based.
- Use full-fat coconut milk for a creamier texture and richer flavor.
- Leftover curry tastes great the next day as flavors meld together even more.
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
