If your mixture starts to splatter too much, turn down the heat. You can either reheat it in a pan or in the microwave until nice and warm and then serve it with some steamed rice or any other accompaniment that you prefer. Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. 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. The pork meatballs are seasoned with … The curry is very mild. Add pork and stir to coat the pork with curry mixture. In a large pot, heat the oil over moderate heat. 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. Here are some ways I use it, You can use it to make a delicious sauce, that can be poured over your grilled meat or vegetables. A vegetarian alternative for the chicken are pumpkin … Add the pumpkin and stir to coat pumpkin with curry sauce. Add the rest of coconut milk and water. For easy weeknight dinners, this vegetable curry makes a perfect choice. 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). Add the paste and fry for 2min. If you can find Thai Basil, amazing! Once done, carefully peel it using a knife or a peeler. The fairytale pumpkin cooks much faster and has bright orange color, like carrots. To cut a Pumpkin, firstly cut the pumpkin in half horizontally using a sharp paring knife. Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and made in thirty minutes. Add tamarind paste and cook for another minute. )boneless, skinless chicken breast cut into 1" pieces The curry can be customized easily and can be doubled or tripled. Add the red curry paste and mix it well with coconut milk. The kabocha is denser with bright yellow flesh. Comment document.getElementById("comment").setAttribute( "id", "a7bb094a272b9e0a5e9b2cf6be87a7e2" );document.getElementById("jf617316cf").setAttribute( "id", "comment" ); Hi! Stir in curry paste and mix well with the pumpkin. Add the pumpkin puree and … Method. How to make Thai Pumpkin Curry in Instant Pot? For easy weeknight dinners, this vegetable curry makes a perfect choice. There are a lot of things you can do with leftover Pumpkin Puree. Prepare the curry base In a blender, combine the shallots, garlic and curry paste with 2 Tbs. Each curry paste has different salt c… https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry A healthy, easy, one-pot meal that is gluten … This has become a weeknight staple in our household, thank you so much!! Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. Vegetables – Along with Pumpkin, I have also added Onions and Bell Peppers. We will use both, pumpkin puree and cubes of pumpkin to make this Curry. To make this curry vegan, you can use soy sauce or tamari sauce instead of fish sauce. Use any oil of your choice. 1 Heat the oil in a large frying pan over medium heat until shimmering. Recipe Notes. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Stir to prevent the bottom from sticking and burning. Add it to Quesadillas or even Tacos. Add the rest of coconut milk and water. Thai pumpkin curry keeps well in the refrigerator for up to five days. The longer you simmer, the thicker the curry gets. The lemon and cilantro added at the end give it a fresh and zesty flavor, really balancing out the spices. Pumpkin is peeled, seeded, and cubed into bite-size chunks. I don’t like spicy food so I just left out the pepper and it was perfect. Here is how to make it. Pumpkins are the darlings of the fall and more heirloom varieties are available every year. Serve hot with steamed rice. A healthy, easy, one-pot meal that is gluten-free, dairy-free, whole30 friendly and can be made vegan as well! Reduce the heat, stir in the broccoli, and cover the pan. This is the BEST pumpkin Thai curry recipe I’ve found!!! This Thai Pumpkin Curry recipe is Fall (and heaven!) So now it is time to start using it. Sprinkle a bit of water overtop and then microwave for 2-3 minutes. Add the onion and sauté for 5 minutes. Julienne red pepper. Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Shrimp in clear spicy soup made from lemon grass, kaffir lime, hot pepper, lime juice and fish sauce. Once when you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside. Pumpkin Curry was not one of my favourite curries growing up. Heat oil in a pan. https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268 November 12, 2017 at 2:51 pm. Cook Until the scallions begin to soften, then add the raw chicken. This curry is also a great dish to make ahead of time, pack, and store for your weekly meals along with some steamed rice. Heat a large saucepan over medium heat. Tear the kaffir lime leaves from the center stem. A roasted pumpkin recipe with a Thai curry coconut sauce. A healthy weeknight meal that is also perfect for meal prep! Add the garlic, ginger, lemongrass and curry paste and cook for 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. Best pumpkin curry ever! Pour in the coconut milk, pumpkin, thai basil and kafir lime leaf. on plate! Follow steps 3 & 4. Boneless chicken breast or shrimp also works great. Garnish with torn basil and red chilli. NOTE: Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have. Heat the olive oil in a large skillet … Add the curry paste and cook, stirring, for one minute. Every Fall, I look forward to pumpkin curry. If you do not have fish sauce, you can add soy sauce instead. Required fields are marked *. It has a creamy coconut milk base that goes great with rice or quinoa. Green Curry Paste is hotter, slightly sweeter, and green in color. Pour half of the coconut milk into a pot, over medium heat. You can add cooked chickpeas, lentils, tofu, cashew nuts etc to this curry. 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. However, in the step-by-step pictures below, kabocha squash was the choice for the day. Red curry paste: Or green or yellow curry paste, whichever you have on hand. Ripe mango served on a bed of coconut milk soaked sticky rice. A roasted pumpkin recipe with a Thai curry coconut sauce. You can even use Green Curry Paste or Yellow Curry Paste to make this curry. Add pork and stir to coat the pork with curry mixture. Turn off the heat. Cook for about 10 more minutes, stirring occasionally, until the … 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. To make this dish Vegan, Omit adding chicken, and use vegetable broth instead of the bouillon cube and water. Pumpkin curry is a very flexible and forgiving dish. Instead of red curry paste, you can also use, I LOVE to see your creations so snap a photo and mention. Jalapeno pepper would be a good substitute. If you are making a big batch for a next few days, cut some pumpkin big and small, eat the small ones first. Serve this delicious Thai Pumpkin Curry along with Steamed Rice or Thai Sticky Rice. Then added the curry paste (I had green). Stir in the curry paste and pumpkin and stir fry for 5 minutes It’s high in taste, low in efforts … https://www.allrecipes.com/recipe/128917/pumpkin-coconut-curry Add garlic, ginger, jalapeno and cook for a minute or two. You can also add Broccoli, Carrots, Zucchini, or proteins such as Tofu or chickpeas. When the pork is cooked, add the pumpkin. Slice the pork thin, into bite size pieces. Good alternative for Thanksgiving and Christmas. Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole … Pour in coconut milk and dissolve vegetable bouillon. Heat the oil in a large, non stick wok or frying pan. Then I added the pumpkin puree, a builloin cube, 1 cup of water, red lentils, … 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. Use fresh or canned. Add Thai basil. This easy Thai Pumpkin Curry is a delicious vegan meal. What’s not to like about a warming vegetable curry that sees dinner on the table in thirty minutes using store bought red curry … If your mixture starts to splatter too much, turn down the heat. It is ready in 25 minutes. It will all be delicious. Preparation. Here is another delicious recipe that can be made with pumpkin or squash - Vegan Chickpea Squash Fritters. A little part of this pumpkin is also pureed to use in the curry. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Maintain the slow boil for 5 minutes, or until the chicken is fully cooked. 1 large (1/2 lb. Start with cutting pumpkin to about 1.5 inch cubes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, … They are full of vitamins and rich in antioxidants. Use as required or store refrigerated for further use. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Coconut Milk – It adds creaminess to the curry. https://feedmephoebe.com/thai-pumpkin-curry-recipe-with-shrimp-and-bok-choy Add onion and sauté until softened, about 3 minutes. It is ready in 25 minutes. Buy peeled and cubed pumpkin to save time. Heat the oil in a large pan and gently fry the shallots for 5min until just softened. Add pumpkin, stir, cover the pan and let the curry cook for 10-15 minutes on medium heat or until pumpkin softens. Yesterday I used a very big pumpkin to make pure mashed pumpkin. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender. Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours. https://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html Reduce the heat, stir in the broccoli, and cover the pan. This Thai pumpkin and chickpea comes together quickly without any sacrifices for flavour. Thai Red Curry Paste – You can either make the Thai Red Curry Paste at home or can use the store-bought ones. Instead of red curry paste, you can also use green curry paste or yellow curry paste. Canned pumpkin … This Thai coconut chicken curry recipe with pumpkin can be made in a total time of 25 minutes start to finish. The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. 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 … Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Thai pumpkin curry keeps well in the refrigerator for up to five days. You can stir it in your morning breakfast of Oatmeal, to flavor it. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the red curry paste and mix it well with coconut milk. Each bite is full of creamy, nutty pumpkin with spicy sauce. If thinly sliced, the chicken will cook quickly. Add sliced red pepper and kaffir lime leaves. Prepare the rest of the vegetables, plus the orange rind. Heat oil in a pan on medium heat. This Thai-inspired curry is filled with such amazing flavour and is one of those vegetarian dishes that leave you feeling FULL. Thai pumpkin, chickpea and spinach curry is healthy, full of fibre and made in thirty minutes. Any yellow flesh pumpkin or winter squash will taste great in the curry. water and process until smooth. You can use any pumpkin to make this curry. 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. I first sautéed mushrooms in some canola oil. The difference between pumpkin and squash seems to be which side of the pond you reside. In the picture on the right, I use fairytale pumpkin, also known as muscat squash. Add the pumpkin and curry paste, stir until the vegetables are well coated with the curry paste, and cook for 2 minutes longer. Ingredients . Pumpkin is now ready to use in the curry. Gently cook for 8-10 mins until softened. You can also add white sugar or jaggery if you do not have access to brown sugar. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Thai Curry Pumpkin Soup Ingredients: To make this curried pumpkin soup recipe, you will need: Oil, onion and garlic: Which we will use as our base sauté for the soup. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. 3 1/2 cups peeled and cubed pumpkin or butternut squash. Now add bell pepper, pumpkin puree, pumpkin and ½ cup water and cook for 8-10 minutes. Add the rest of coconut milk and water. Thai pumpkin curry has a perfect balance of sweet and spicy. Basil – Basil adds an authentic flavor to the curry, so do not miss this. Canned pumpkin puree: Yessss. Season with fish sauce. Stir to submerge the basil in hot curry to keep the leaves bright green. By the time you heat up a few days later, the big ones will dissolve into smaller pieces and thicken the curry. Thai Curry Pumpkin Soup Ingredients: To make this curried pumpkin soup recipe, you will need: Oil, onion and garlic: Which we will use as our base sauté for the soup. Rinse the shrimp and … It is lusciously creamy with an intoxicating pumpkin, coconut, red curry sauce spiked with basil, garlic and ginger, loaded with squash, sweet potatoes, zucchini and apples all brightened by tangy lime juice and sweet coconut flakes. Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. My favorite is Thai Kitchen brand for a vegan red curry paste. The leaves will stay bright green for 10 minutes or so. Stir in the coconut milk, stock, sugar, lime zest and juice. * Use gluten-free soy sauce to make this curry gluten-free. Storing and reheating Thai pumpkin curry. Add the onion, garlic and ginger and stir fry for 3-4 minutes. It's nourishing, health giving and absolutely delicious! How to make this Thai Pumpkin Curry on stove-top. Add the coconut milk and bring to just under the boil. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). The amounts of pumpkin and pork are approximations. Garlic and onions are excellent for immunity and cilantro helps with digestion. Cut the pumpkin into cubes, slicing off the skin. Spicy ground pork or chicken salad cooked in lime juice, chili pepper and fish sauce, Shreded green papaya, cherry tomatoes, green beans with lime dressing. Any type of pumpkin or squash is great with this recipe. Stir fried rice noodles with Chinese broccoli and soy sauces. Pumpkin Curry will be your favorite exotic taste of Fall! Season with fish sauce. Garnish with fresh cilantro on top and this recipe … Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to the bottom of the pan. It's gluten-free, super delicious, and can be easily made vegan too. Place the pumpkin, yam, and carrots in the wok or frying pan together with the curry sauce over medium-high heat. Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Stir to prevent the bottom from sticking and burning. Pick basil leaves. It’s high in taste, low in efforts meal that everyone in the family including kids will enjoy. 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. Stir in the Caitlin says. This Slow Cooker Chickpea Pumpkin Curry is it! Pick a red one for dramatic color. You can vary ratios widely without tipping the balance. Stir fried rice noodles with chives, bean sprouts and shrimp. The pork meatballs are seasoned with lemongrass, kafir lime leaves, and garlic, but if you just use garlic and a little white pepper it will still taste great. Now add bell pepper, pumpkin puree, pumpkin, and ½ cup water and cook for 8-10 minutes. Add veggies of your choice to make this curry healthier. Stir fried eggplant with basil and chili pepper. In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Vegetable stock: Or chicken stock, if you prefer. www.thaitable.com/thai/recipe/pumpkin-curry, Pumpkin Sticky Rice Balls in Coconut Milk. Add the paste and fry for 2min. Sprinkle a bit of water overtop and then microwave for 2-3 minutes. Brown Sugar – To add that little hint of sweetness, add in some brown sugar. Use the puree in the desserts, pie, to make bread or even biscuits. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Season with salt; start at 1/2 tablespoon and taste. But if you can’t you can add in regular basil too. Red curry paste: Or green or yellow curry paste, whichever you have on hand. Garnish with fresh cilantro on top and this recipe tastes as good as it does fresh! Even squash like Kabocha Squash, Butternut Squash, and Acorn Squash works great. Add the red curry paste and mix it well with coconut milk. water and process until smooth. Pumpkin curry should be creamy with a hint of natural sweetness from the pumpkin. easy Thai pumpkin curry with chicken. This soup can be a meal itself or go well with the salad or entree. Reduce heat and cook until pumpkin … Make a Pumpkin Chia Pudding, for your after-meal dessert.Some of the other pumpkin recipes that you can try are – Pumpkin Banana Bread, Pumpkin Dump Cake, Pumpkin Hummus, or Pumpkin Apple Soup. https://www.bbcgoodfood.com/recipes/pumpkin-curry-chickpeas https://www.williams-sonoma.com/recipe/thai-pumpkin-and-chicken-curry.html Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. This means that leftovers can be used for another meal during the week! Take the pumpkin and slice it first into wedges, cutting along the groves. Perfect for chilly fall weather. When the reddish oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. In this easy Thai pumpkin curry with chicken I added chicken to it. Thai Pumpkin Curry. Tamarind Paste – Along with all the salty, sweet flavor, you also need a little tanginess in the recipe, which comes from tamarind paste. Your email address will not be published. Reheat only the amount you want to serve, as reheating, again and again, can hamper the taste of the curry. I'm Neha, Blogger & recipe expert behind WhiskAffair. Simmer until pumpkinis soft, … Storing and reheating Thai pumpkin curry. Non-Veg like chicken or shrimp will work great too. With Thai red curry paste providing the spice and coconut milk to balance you can easily make adjustments for it to be as spicy or mild as you like. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Place over medium-high heat and bring to a boil. Garnish with torn basil and red chilli. The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. Add the pumpkin and sweet potato. Start with cutting pumpkin … In Thailand, we use sliced medium hot fresh chili pepper that is not available in the US. This fairy godmother will not turn the pumpkin into a coach for you to attend a party but she can turn pumpkin into pumpkin curry for your potluck. Cover and bring to a boil. Stir to prevent the bottom from sticking and burning. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. 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