Here is another delicious recipe that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters. If you do not have vegetable stock, you can add water or make a delicious one at home using my easy Vegetable Stock recipe. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and made in thirty minutes. Even though, I’m on the side that should go for 'squash', pumpkin gives the fairytale association. I'm Neha, Blogger & recipe expert behind WhiskAffair. A vegan “fish sauce” can also be used, or it can omitted all together, but additional salt would be needed if omitted. Add the paste and fry for 2min. Prepare the rest of the vegetables, plus the orange rind. Heat oil in a pan on medium heat. Good alternative for Thanksgiving and Christmas. Fish Sauce – This adds a savory salty flavor in the curry, which is hard to miss. Tamarind Paste – Along with all the salty, sweet flavor, you also need a little tanginess in the recipe, which comes from tamarind paste. Season with fish sauce. Reduce the heat, stir in the broccoli, and cover the pan. Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste. A roasted pumpkin recipe with a Thai curry coconut sauce. Coconut Milk – It adds creaminess to the curry. I first sautéed mushrooms in some canola oil. Stir fried rice noodles with chives, bean sprouts and shrimp. Start with cutting pumpkin … Add 1/2 cup water, plus the lime leaves, stirring to incorporate. If thinly sliced, the chicken will cook quickly. We will use both, pumpkin puree and cubes of pumpkin to make this Curry. Simmer until pumpkinis soft, … Add the red curry paste and mix it well with coconut milk. My favorite is Thai Kitchen brand for a vegan red curry paste. Add pork and stir to coat the pork with curry mixture. Red Chilli will add heat and spiciness to this curry along with other flavors. If you do not have fish sauce, you can add soy sauce instead. To cut a Pumpkin, firstly cut the pumpkin in half horizontally using a sharp paring knife. Remove the skin by slicing it against the cutting board. Canned pumpkin puree: Yessss. Garnish with torn basil and red chilli. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender. Then I added the pumpkin puree, a builloin cube, 1 cup of water, red lentils, … Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. Stir to submerge the basil in hot curry to keep the leaves bright green. The kabocha is denser with bright yellow flesh. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. It is ready in 25 minutes. A healthy weeknight meal that is also perfect for meal prep! In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Start with cutting pumpkin to about 1.5 inch cubes. Stir in the curry paste and pumpkin and stir fry for 5 minutes Ground chicken stir fried with holy basil. Add the red curry paste and mix it well with coconut milk. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. How to make this Thai Pumpkin Curry on stove-top. Thai pumpkin curry keeps well in the refrigerator for up to five days. Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Stir in the Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Use as required or store refrigerated for further use. The curry is very mild. https://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html The taste of pumpkin along with the creaminess from coconut milk and the burst of flavors from Thai Red Curry Paste, everything together just creates pure magic. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !! When the pork is cooked, add the pumpkin. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Pumpkin Curry will be your favorite exotic taste of Fall! Thai Pumpkin Curry Soup Recipe. Add sliced red pepper and kaffir lime leaves. They are full of vitamins and rich in antioxidants. Caitlin says. Vegetables – Along with Pumpkin, I have also added Onions and Bell Peppers. You can add cooked chickpeas, lentils, tofu, cashew nuts etc to this curry. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry paste. Now add bell pepper, pumpkin puree, pumpkin and ½ cup water and cook for 8-10 minutes. Every Fall, I look forward to pumpkin curry. When the pork is cooked, add the pumpkin. If you are planning on making a Thai meal for your weekend brunch, here are some more recipes you can try along with Thai Pumpkin Curry – Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken. Add the pumpkin and stir to coat pumpkin with curry sauce. Basil – Basil adds an authentic flavor to the curry, so do not miss this. The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. Each bite is full of creamy, nutty pumpkin with spicy sauce. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Pumpkin Curry was not one of my favourite curries growing up. Add the rest of coconut milk and water. The pumpkin makes this curry thick and creamy, if you'd like to reduce coconut milk, the curry will still be creamy. Thai pumpkin curry has a perfect balance of sweet and spicy. Ingredients . The pork meatballs are seasoned with … Heat coconut oil over medium heat in a large sauce pan or dutch oven. Heat the oil in a large, non stick wok or frying pan. Pick basil leaves. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Stir it all up and cook for another 8 minutes, Then check the pumpkin is about cooked and if not cook for a little longer. Thai Red Pumpkin Curry is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours. NOTE: Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have. Home » Recipes » Meal Type » Main Course » Thai Pumpkin Curry, Published: Nov 4, 2020 | Last Updated On: Nov 4, 2020 by Neha Mathur. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Stir fried eggplant with basil and chili pepper. This Thai pumpkin and chickpea comes together quickly without any sacrifices for flavour. Julienne red pepper. www.thaitable.com/thai/recipe/pumpkin-curry, Pumpkin Sticky Rice Balls in Coconut Milk. This Thai Curry uses both pumpkin puree as well as cubed pumpkin, which means this one is high on fall flavors. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. Mashed pumpkin is ideal to use in a curry. Pumpkin curry is a very flexible and forgiving dish. This Pumpkin Curry recipe is packed with protein and veggies mixed in a creamy flavorful Thai coconut curry sauce. Boneless chicken breast or shrimp also works great. How to make Thai Pumpkin Curry in Instant Pot? Thai Red Curry Paste – You can either make the Thai Red Curry Paste at home or can use the store-bought ones. It also reheats beautifully. Add Thai red curry paste and cook for 2-3 minutes on medium heat. Any type of pumpkin or squash is great with this recipe. Stir to prevent the bottom from sticking and burning. Sprinkle a bit of water overtop and then microwave for 2-3 minutes. Spicy refreshing green mango salad with toasted peanuts, Pan fried Chinese chive cakes served with spicy soy sauce, Smooth, well-blended pork meatballs, made with lean pork and spices, Spicy and sour noodle soup served with crushed peanuts, powdered chili and lime juice, Rich pork soup, easy to make, great for noodle soup, Braised pork shank with gummy and soft rind, served with blanched Chinese broccoli, pickled mustard and chili garlic sauce, Pork stir-fried with spicy sauce, also known as drunken pork, Spicy hot rice noodles stir-fried with pork and holy basil, Popular northern meal; green chili sauce, pork rinds and sticky rice. This is the BEST pumpkin Thai curry recipe I’ve found!!! Perfect for chilly fall weather. Your email address will not be published. Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. Mix the pumpkin together with the chicken to coat well with the coconut red curry sauce and then add in the fish sauce and diluted coconut milk (or neat coconut milk if not using coconut cream). Others – Apart from these you will need Oil, Garlic, Ginger, and Red Chilli. The sweetness of the pumpkin contrasts with slightly salty curry. https://www.allrecipes.com/recipe/128917/pumpkin-coconut-curry Thai Pumpkin Curry is a quick and easy to make spicy curry made using Red Curry Paste, Pumpkin Puree, Pumpkin Cubes, and a few other ingredients. This Pumpkin Thai Curry will last in the fridge for about 2 to 3 days when stored in an airtight container. Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. November 12, 2017 at 2:51 pm. 2 14-ounce cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry) 2 Tbsp … My favorite is Thai Kitchen brand for a vegan red curry paste. Thai pumpkin curry keeps well in the refrigerator for up to five days. This one-pot curry is hearty, delicious, and made using ingredients that are easy to find. Season with salt; start at 1/2 tablespoon and taste. Other ingredients used in this curry are vegan friendly. As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add onion and sauté until softened, about 3 minutes. Place over medium-high heat and bring to a boil. Heat oil in a pan. Enjoy the Fall Season with this creamy coconut based spicy pumpkin curry. Garnish with fresh cilantro on top and this recipe … on plate! A roasted pumpkin recipe with a Thai curry coconut sauce. Storing and reheating Thai pumpkin curry. You have to try it to believe me! The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. Once when you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside. Stir to prevent the bottom from sticking and burning. 10/10 – perfectly sweet, spicy, flavourful and downright delicious!! If your mixture starts to splatter too much, turn down the heat. Slice the pork thin, into bite size pieces. Once the oil is hot, add garlic, ginger and onion and fry for a minute. The difference between pumpkin and squash seems to be which side of the pond you reside. Copyright © 1998-2020 ThaiTable.com and it's owners. Best pumpkin curry ever! Required fields are marked *. Brown Sugar – To add that little hint of sweetness, add in some brown sugar. Non-Veg like chicken or shrimp will work great too. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published. Add pumpkin and curry paste. Perfect for chilly fall weather. Maintain the slow boil for 5 minutes, or until the chicken is fully cooked. https://bakeplaysmile.com/thai-pumpkin-soup-30-minute-recipe Recipe Notes. Storing and reheating Thai pumpkin curry. Tear the kaffir lime leaves from the center stem. A healthy, easy, one-pot meal that is gluten … This Thai-inspired curry is filled with such amazing flavour and is one of those vegetarian dishes that leave you feeling FULL. Plus it has smooth silky creamy texture.. You will love this perfect 5 star curry recipe !! You can also serve it with Brown Rice, Jasmine Rice, Quinoa, Broken Wheat, or even along with Couscous. https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 Add the coconut milk and vegetable broth and bring to a boil. Comment document.getElementById("comment").setAttribute( "id", "a7bb094a272b9e0a5e9b2cf6be87a7e2" );document.getElementById("jf617316cf").setAttribute( "id", "comment" ); Hi! You can also add white sugar or jaggery if you do not have access to brown sugar. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Add the pumpkin and sweet potato. Use any oil of your choice. Pumpkins are the darlings of the fall and more heirloom varieties are available every year. Tip the red curry paste into the pan and cook for a further 3-4 minutes, until the curry paste starts to release it's fragrance. This means that leftovers can be used for another meal during the week! Heat the oil in a large pan and gently fry the shallots for 5min until just softened. You can vary ratios widely without tipping the balance. Add the curry paste and cook, stirring, for one minute. Reduce heat and cook until pumpkin … It’s high in taste, low in efforts … Season the chicken pieces with poultry seasoning and set aside. This is another dish that tastes great the next day because the pumpkin has absorbed the spices and the flavor of the pumpkin has dissolved into the curry. However, in the step-by-step pictures below, kabocha squash was the choice for the day. dinner in 30! When I asked people what they wanted one of the most popular cuisines mentioned was Thai. Method. Red curry paste: Or green or yellow curry paste, whichever you have on hand. If your mixture starts to splatter too much, turn down the heat. It has a creamy coconut milk base that goes great with rice or quinoa. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste. Vegetable Stock – To make the base of the curry, we will also use vegetable stock with coconut milk. There are a lot of things you can do with leftover Pumpkin Puree. Stir fried rice noodles with Chinese broccoli and soy sauces. Jalapeno pepper would be a good substitute. Reduce the heat, stir in the broccoli, and cover the pan. Thai Pumpkin Curry. 3 1/2 cups peeled and cubed pumpkin or butternut squash. Use the puree in the desserts, pie, to make bread or even biscuits. This easy Thai Pumpkin Curry is a delicious vegan meal. By the time you heat up a few days later, the big ones will dissolve into smaller pieces and thicken the curry.