Thai Red Pumpkin Curry
Experience the rich and vibrant flavors of Thai cuisine with this Thai Red Pumpkin Curry—a warming, plant-based dish that’s as nourishing as it is indulgent. This easy-to-make recipe combines tender cubes of pumpkin, crisp red bell peppers, and silky spinach in a luscious coconut milk base infused with aromatic red curry paste, garlic, and ginger. A hint of lime juice and fresh basil leaves elevate the curry with a burst of freshness, while soy sauce and a touch of brown sugar perfectly balance savory and sweet notes. Ready in just 40 minutes, this vegetarian Thai red curry pairs beautifully with fluffy jasmine rice, making it a satisfying weeknight dinner or an impressive dish for entertaining. Perfect for those seeking a gluten-free, dairy-free, and flavor-packed meal, this curry embodies the comforting essence of Thai home cooking.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled and cubed)
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 medium red bell pepper (sliced)
- 100 grams baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 10 pieces fresh basil leaves
- 1 medium lime (juiced)
- 200 milliliters water or vegetable stock
- 0.5 teaspoon salt
- 4 servings cooked jasmine rice (for serving)
Instructions
Peel the pumpkin, remove the seeds, and cut it into bite-sized cubes.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the sliced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
Add the red curry paste to the skillet and cook for 1-2 minutes, stirring to combine with the aromatics.
Pour in the coconut milk and water (or vegetable stock), stirring until the curry paste is fully dissolved.
Add the cubed pumpkin and bring the mixture to a gentle simmer.
Cover the skillet and let the curry cook for 12-15 minutes, or until the pumpkin is tender but not mushy.
Stir in the sliced red bell pepper, soy sauce, brown sugar, and salt, cooking for another 3-5 minutes.
Add the baby spinach and cook for 1-2 minutes until wilted.
Remove the skillet from heat and stir in fresh basil leaves and lime juice.
Taste and adjust seasoning if needed.
Serve the Thai red pumpkin curry over bowls of cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 65.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3287 mg | 70% | |
*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.
