Get ready to transport your taste buds to the vibrant streets of Thailand with this mind-blowing Spicy Thai Coconut Pumpkin Curry! In just 35 minutes, you'll create a restaurant-worthy dish that's guaranteed to impress even the most discerning food lovers. This isn't just another curry recipe - it's a creamy, spicy, and utterly irresistible culinary journey that combines the rich sweetness of pumpkin with the bold kick of red curry paste, all wrapped in a luxurious coconut milk base.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can pumpkin puree
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup green beans, trimmed
- 2 tablespoons soy sauce
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 1 can of pumpkin puree, 1 can of coconut milk, 2 tablespoons of red curry paste, 1 bell pepper (sliced), 1 cup of trimmed green beans, 2 tablespoons of soy sauce, and fresh basil for garnish.
- In a medium-sized pot or saucepan, heat a small amount of oil over medium heat. Once the oil is hot, add the 2 tablespoons of red curry paste. Stir the paste for about 1-2 minutes until it becomes fragrant.
- Next, pour in the 1 can of coconut milk, stirring continuously to combine it well with the curry paste. Allow the mixture to come to a gentle simmer.
- Add the 1 can of pumpkin puree to the pot, stirring until the pumpkin is fully incorporated into the coconut milk and curry mixture. This will create a rich and creamy base for your curry.
- Once the pumpkin and coconut milk are well combined, add the sliced bell pepper and trimmed green beans to the pot. Stir to coat the vegetables in the curry sauce.
- Season the curry with 2 tablespoons of soy sauce. This will add depth and umami flavor to the dish. Stir well to ensure the soy sauce is evenly distributed.
- Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
- Once the vegetables are tender, taste the curry and adjust seasoning if necessary. You can add more soy sauce or a pinch of salt if desired.
- When ready to serve, ladle the spicy Thai coconut pumpkin curry into bowls. Garnish each serving with fresh basil leaves for a burst of flavor and color.
- Enjoy your delicious spicy Thai coconut pumpkin curry with steamed rice or your favorite grain!
Tips
- Curry Paste Perfection: Toast your red curry paste for 1-2 minutes before adding liquid to unlock deeper, more intense flavors.
- Coconut Milk Hack: Shake the coconut milk can well before opening to ensure a smooth, well-combined sauce.
- Vegetable Variation: Feel free to swap green beans and bell peppers with seasonal vegetables like zucchini or carrots.
- Spice Control: Adjust the heat by adding more or less red curry paste to suit your taste preferences.
- Fresh is Best: Always add fresh basil leaves just before serving to maintain their vibrant flavor and aroma.
- Serving Suggestion: Pair with jasmine rice or cauliflower rice for a complete and satisfying meal.
- Make-Ahead Magic: This curry tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
