Mashed Thai Red Curry Pumpkin
Elevate your side-dish game with this Mashed Thai Red Curry Pumpkin recipe, a vibrant fusion of creamy pumpkin, rich coconut milk, and the bold, aromatic spices of Thai red curry paste. With a silky texture and layers of flavor, this dish is enhanced by hints of garlic, ginger, and a zesty splash of lime juice. Perfect as a standalone comfort food or an exotic pairing for rice, grilled chicken, or tofu, this recipe is both versatile and easy to prepare in just 40 minutes. Garnished with fresh cilantro and optional chili flakes, it’s a visually stunning and flavor-packed addition to your table. A must-try for fans of Thai cuisine, this healthy, vegan-friendly dish is sure to wow your taste buds while providing the perfect balance of sweet, savory, and spicy notes!
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Recipe Information
Ingredients
- 800 grams Pumpkin (peeled, deseeded, and cubed)
- 200 milliliters Coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.25 teaspoon Chili flakes (optional, for garnish)
Instructions
Peel, deseed, and cut 800 grams of pumpkin into small cubes for even cooking.
In a large pot, bring water to a boil and add the pumpkin cubes. Simmer for 15 minutes or until the pumpkin is tender and can be easily pierced with a fork.
While the pumpkin is cooking, heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
Add 2 minced garlic cloves and 1 teaspoon of grated ginger to the skillet, sautéing for 1 minute until fragrant.
Stir in 2 tablespoons of Thai red curry paste, cooking for another 1-2 minutes to release its aroma.
Drain the pumpkin once it is fully cooked and return it to the pot or a large mixing bowl.
Mash the pumpkin thoroughly using a potato masher or fork until smooth. Alternatively, use an immersion blender for an even creamier texture.
Add the cooked curry paste mixture to the mashed pumpkin, followed by 200 milliliters of coconut milk, 1 tablespoon of lime juice, and 0.5 teaspoon of salt. Mix well to combine all flavors evenly.
Taste and adjust seasoning if necessary. For a little extra heat, you can add 0.25 teaspoon of chili flakes at this stage.
Transfer the mashed Thai red curry pumpkin to a serving dish and garnish with 2 tablespoons of chopped fresh cilantro and an optional sprinkle of chili flakes for added color and flavor.
Serve warm as a standalone dish or alongside rice, grilled chicken, or tofu for a heartier meal.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 38.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3042 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
