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Thai Red Curry with Pumpkin

A heartwarming dish that blends the sweet earthiness of pumpkin with bold flavors of red curry, creating a comforting meal perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12.5 ounces pumpkin Select fresh pumpkin for the best flavor. Butternut or acorn squash works nicely too if you're in a pinch.
  • 3 pieces red Thai chilis Adjust based on your heat preference.
  • 2.2 ounces coconut milk Look for high-quality coconut milk for that rich creaminess.
  • 1.5 tablespoons Thai red curry paste Go for a good brand, such as Maesri.
  • 5.3 ounces pork Cut into bite-sized pieces. You can use chicken, beef, or even shrimp if you prefer.
  • 1.5 cups water For creating that nice sauce balance.
  • 1 tablespoon fish sauce Use soy sauce if you need to keep it vegetarian.
  • 1/2 teaspoon sugar Balances the spice.
  • 1 cup basil leaves Fresh basil is a must for its aromatic punch!

Method
 

Preparation
  1. Wash the pumpkin, slice off the skin (you can leave it on if preferred). Remove the seeds and cut it into bite-sized cubes (about 1 inch).
  2. Take the red Thai chilis and slice them thinly—be careful, as the seeds pack a punch!
Cooking the Curry
  1. In a medium pot, take about 2 tablespoons of the coconut milk and heat it over medium-high until it bubbles gently.
  2. Whisk in the red curry paste and stir it regularly for about 2-3 minutes until aromatic.
  3. Toss in the bite-sized pork pieces, stirring to coat with the curry paste and let it cook for about 2-3 minutes until slightly browned.
  4. Pour in the remaining coconut milk and water, stir, and bring to a simmer.
  5. Add the pumpkin cubes and simmer for about 5 minutes, or until the pumpkin is tender but not mushy.
  6. Add fish sauce and sugar to taste. Stir in the basil leaves and sliced chilis; cook for another minute and turn off the heat.
Serving
  1. Serve immediately over rice.

Notes

Pair it with jasmine rice or rice noodles to absorb the sauce. Avoid crowding the pot to let the pork sear instead of steaming. If you like your curry richer, let it simmer a bit longer.