Thai-Style Coconut Pumpkin Curry
Ingredients
- • 800 g pumpkin or butternut squash
- • 30 ml coconut oil
- • 1 item onion
- • 4 cloves garlic
- • 30 g fresh ginger
- • 45 ml red curry paste
- • 400 ml coconut milk
- • 240 ml vegetable broth
- • 30 ml lime juice
- • 15 g brown sugar
- • 100 g baby spinach
- • 15 g fresh basil leaves
- • 1 sprinkle salt to taste
Instructions
- 1
Peel and cube the pumpkin into 1-inch pieces. Dice the onion, mince the garlic, and grate the fresh ginger.
- 2
Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
- 3
Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- 4
Stir in the red curry paste and cook for 1 minute, stirring constantly to release the aromatics.
- 5
Add the cubed pumpkin and stir to coat with the curry mixture. Cook for 2-3 minutes.
- 6
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-18 minutes until the pumpkin is fork-tender.
- 7
Stir in the lime juice and brown sugar. Taste and adjust seasoning with salt as needed.
- 8
Add the baby spinach and stir until wilted, about 1 minute.
- 9
Remove from heat and stir in the fresh basil leaves.
- 10
Serve hot over steamed jasmine rice or with warm naan bread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to this curry is not overcooking the pumpkin - you want it tender but still holding its shape. For a richer flavor, try roasting the pumpkin cubes at 400°F for 15 minutes before adding to the curry."
