- 2 tbsp Vegetable oil
- 2 tsp Garlicfinely chopped
- 2 tsp Gingerfinely chopped
- ¼ cup Onionthinly sliced
- 3 tbsp Red Thai curry paste
- 2 cups Vegetable stock
- ½ cup Bell peppersliced mixed
- ¼ cup Pumpkin puree
- 14 oz Pumpkin400 g, peeled and cut into 1-inch cubes
- ½ cup Water
- 2 cups Coconut milk
- 2 tsp Brown sugar
- 1 tbsp Tamarind paste
- 1 handful BasilThai basil, roughly torn
- 2 tbsp Cilantrochopped
- 1 tsp Red chilichopped
Spicy Thai Pumpkin Red Curry
This delicious Spicy Thai Pumpkin Red Curry recipe is a vegan, pantry-friendly dish ready to enjoy in less than half an hour. It’s spicy from red curry paste, creamy from coconut milk and pumpkin purée, with a hint of sweetness from tamarind paste and brown sugar, and packed with healthy vegetables. Serve with steamed white rice or quinoa for a complete vegan meal.
This recipe is budget-friendly and easy to make. To start, sauté the garlic, ginger, and onions for 1 minute. Then add the Thai red curry paste and cook for a few minutes more. Add the vegetable stock and bring to a boil. Once the mixture is at a boil, add in the sliced bell peppers, pumpkin purée, and pumpkin cubes. Cook until the pumpkin is tender. Add the rest of the ingredients and cook for 2 minutes more. Taste and adjust salt if needed. Garnish with fresh basil, cilantro, and red chili. Serve hot over quinoa, white rice, or coconut rice.
To make the Spicy Thai Pumpkin Red Curry, you will need the following ingredients:
Steps to make Spicy Thai Pumpkin Red Curry
Saute garlic, ginger, and onions
Add Thai red curry paste
Add vegetable stock
Add in 2 cups vegetable stock and bring to a boil.
Add bell peppers, pumpkin puree, pumpkin cubes, and water
Add coconut milk, sugar, and tamarind paste
Love this recipe, it's full of my favorite flavors. Thanks for sharing!
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