Thai Pumpkin Curry is a spicy curry cooked using red curry paste, pumpkin puree, pumpkin cubes, and a few additional ingredients that are quick and easy to create. It has a coconut milk base that is delicious with rice or quinoa. This one-pot curry is filling, flavorful, and made using readily available ingredients. The curry can simply be modified, and the dish can easily be doubled or tripled.
This Thai curry contains both pumpkin puree and cubed pumpkin, so it’s packed with autumnal flavours. Yellow curry gets its rich colour from turmeric.
Origin: This miraculous spice has been utilised in India for about 4,000 years and has garnered worldwide fame due to its numerous medicinal properties.
Recipe-
- In a medium-high-heat pan, heat 2 tablespoons of vegetable oil.
2. Add 2 teaspoons chopped garlic, 2 teaspoons chopped ginger, and 14 cups thinly sliced onions to the boiling oil and cook for a minute.
3. Cook for 1-2 minutes on medium heat with 3 tablespoons of Thai red curry paste.
4. Bring the curry to a boil with 2 cups of vegetable stock.
5. 12 cups sliced mixed bell peppers, 14 cup pumpkin puree, 400 g peeled and cubed pumpkin, and 12 cups water are now added to the mixture.
6. Cook for 10-12 minutes, or until the pumpkin is soft, covered with a lid.
7. Remove the lid and cook for 2 minutes with 2 cups coconut milk, 2 teaspoons brown sugar, and 1 tablespoon tamarind paste.
8. 1 teaspoon sliced red chiles, 2 tablespoons chopped cilantro, and a handful of torn Thai basil Serve with steaming rice while it’s still hot.
What To Do With The Leftover Pumpkin?
Leftover pumpkin puree can be used in a variety of ways. Here are a few ideas.
- It can be used to make a delectable sauce to pour over grilled meats or veggies.
2. Make pastries, pies, bread, or even biscuits with the purée.
3. To add flavour to your porridge in the morning, stir it in.
4. It’s great in quesadillas or tacos.
5. Make a pumpkin chia pudding as a post-dinner dessert.
Also Read: 6 Styles Of Making Scrumptious Prawns
