Best 2 Thai Red Curry Pumpkin Recipes

Indulge in the vibrant flavors of Thailand with our delectable Thai Red Curry Pumpkin recipe. This dish combines the sweetness of pumpkin with the aromatic red curry paste, creating a harmonious balance of flavors that will tantalize your taste buds. Along with this classic recipe, we also offer variations such as a vegan version, a shrimp-infused curry, and a unique pumpkin and sweet potato combination. Whether you're a vegetarian seeking a hearty meal or a seafood enthusiast craving a taste of the ocean, our collection of recipes caters to diverse preferences. Embark on a culinary journey to Thailand with our enticing array of Thai Red Curry Pumpkin dishes.

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THAI RED PUMPKIN CURRY

Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

Steps:

Heat wok or deep frying pan over high heat.
Add oil, onions, ginger and curry and cook 1 minute.
Add stock and coconut milk and bring to simmer.
Add the pumpkin, cover and cook for 5 minutes.
Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
Stir in basil.
Serve with rice.

THAI RED CURRY PUMPKIN

THAI RED CURRY PUMPKIN image

Categories Soup/Stew Vegetable Sauté Vegetarian Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 13.5 oz can coconut milk
2 T Thai red curry paste
1 onion, chopped
4 kaffir lime leaves
6 oz. raw pumpkin or squask, chopped
5 oz green beans, chopped
1 red bell pepper, cut into strips
3 small zucchinis, chopped
7 oz can bamboo tips or shoots, drained and slice din half
2 T fresh basil leaves, cut to desired size
2 T lemon juice
2 t brown rice syrup
2 C cooked brown rice
1/2 C water

Steps:

1. In a wok, bring to boil the coconut milk, curry paste and 1/2 C water. 2. Add onion and lime leaves and allow to boil for 3 minutes. 3. Add pumpkin and simmer over medium heat for 8 minutes or until nearly cooked. 4. Add beans, red bell pepper, and zucchini. Simmer for another 5 minutes, adding water if sauce becomes too thick. 5. Add bamboo shoots and basil and continue cooking just until they are warmed. 6. Add the lemon juice and brown rice syrup, adjusting seasonings as necessary. 7. Serve over brown rice.

Tips:

For a creamier curry, use full-fat coconut milk and blend a portion of the cooked pumpkin until smooth before returning it to the pot.
Add some chopped bamboo shoots, water chestnuts, or bell peppers for extra crunch and texture.
If you like your curry extra spicy, add an extra teaspoon of red curry paste or a chopped chili pepper.
Serve with jasmine rice, brown rice, or quinoa for a complete meal.
Top with fresh cilantro, basil, or lime wedges for a burst of flavor.

Conclusion:

This Thai Red Curry Pumpkin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, making it a healthy and satisfying choice. With its creamy texture and fragrant aromas, this curry is sure to be a hit with the whole family. So next time you are looking for a quick and tasty meal, give this recipe a try!