Pumpkin Curry Recipe
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 1 lb protein: cubed tofu or chicken breast or thigh, thinly sliced, or shrimp (or sub 2 1/2 cups more veggies)
- 1 tablespoon coconut oil
- 1 medium shallot, diced
- 1 tablespoon ginger
- 2 tablespoons lemongrass, finely chopped or lemongrass paste
- 3-6 tablespoons red curry paste or homemade red curry paste
- 1/2 cup vegetable broth or chicken broth
- 1- 2 tablespoons fish sauce (or vegan fish sauce)
- 1 tablespoon coconut sugar or brown sugar
- 2 cups pumpkin, peeled and cut into chunks
- 8 makrut lime leaves
- 1 can coconut milk, full-fat
- 1 cup bell peppers
- 1-2 tablespoons lime juice
- 1 cup Thai basil, or regular basil with an optional pinch of ground anise)
How would you rate this recipe?
Preparation
Step 1
For the protein: Make our crispy tofu or thinly slice chicken, season with salt, and set aside.
Step 2
On the stovetop over medium high heat melt coconut oil in a pot with shallot, ginger, and lemongrass, stirring for 2 minutes. Add red curry paste (start with less and add more to taste at the end) and saute for another minute.
Step 3
Turn down to medium heat and stir in the broth, fish sauce, sugar, pumpkin, and lime leaves. Simmer with a vented lid, for 5-8 minutes until the pumpkin is tender.
Step 4
Add coconut milk, bell peppers and tofu (keep reading for chicken or shrimp). Simmer until heated through about 2-3 minutes. *If using chicken leave out the bell peppers and simmer for 4 minutes then add bell peppers and cook 2 minutes more. *If using shrimp add just before serving, cooking for just a minute or two. See notes.
Step 5
Add lime juice and basil. Taste and add more curry paste, lime juice, or fish sauce if desired.
Step 6
Serve with jasmine rice, rice noodles or cauliflower rice. Garnish with lime wedges and basil.
Step 7
Save recipe for the next time?
