Thai red curry with pumpkin
You guys already know that I’m obsessed with pumpkin during the holidays but that doesn’t just mean sweet dishes! One of my favorite times of the year is when my favorite hole-in-the-wall thai joint breaks out the thai curry with pumpkin! I’m already a thai food junkie, but there’s something so great about the starchy pumpkin in a rich, spicy sauce. Curry is one of my favorite comfort foods and this dish is absolutely everything to me. All the textures and colors make for a perfect harmonious recipe. And the best part is it’s a one pot meal! You can even buy frozen cooked jasmine rice and I won’t even judge you! A perfect weeknight meal that is hearty and satisfying.
Now, kabocha squash might be difficult to find depending on your produce availability, so feel free to substitute any starchy squash like butternut, acorn, red kuri, etc. You can also add any meat that you like to the dish to make it even heartier. If you don’t like really thick curries, just omit the cornstarch in the recipe. If you want to make this recipe vegan, just omit the fish sauce and find a thai curry paste that is vegan. That’s why I love Thai food, it’s so customizable and full of flavor—I swear I could eat it for every meal but my pants would protest. Happy cooking!
thai red curry with pumpkin
- 1 tablespoon neutral oil
- 3 tablespoons thai red curry paste
- 2 stalks of lemongrass, cut into pieces
- 1 cup of water
- 2 cans of full fat coconut milk (15 oz cans)
- 1 inch piece of ginger, cut into slices
- 6 kaffir lime leaves
- 2 oz palm sugar (brown sugar can be substituted)
- 1 tablespoon fish sauce (optional)
- salt to taste
- 1 tablespoon cornstarch
- 1 small kabocha squash, peeled, seeds removed and cut into pieces
- 1 yellow onion, chopped
- 2 red bell peppers, cut into slices
- 2 large carrots, peeled and sliced
- 2 cups green cabbage, chopped
- thai basil leaves, for garnish
- roasted cashew pieces, for garnish
- steamed jasmine rice, for serving
- Preheat an oven to 400 degrees. Line a sheet tray with a silicon mat or parchment paper and arrange the kabocha pieces on the tray. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 30 minutes, until barely fork tender. Let cool.
- In a large pot or dutch oven, heat oil over medium heat. Add curry paste, lemongrass and ginger and cook, stirring frequently until curry paste becomes very fragrant, about 3-4 minutes. Add the water and use it to scrape up any bits that have gotten stuck to the bottom of the pan. Add the coconut milk, kaffir lime leaves, palm sugar, and fish sauce (if using). Bring to a simmer and cook until the sugar dissolves.
- In a small bowl, mix together the cornstarch with 1/4 cup water and mix until no lumps remain. Add the cornstarch mixture to the curry sauce and simmer until the sauce is very thick. Season to taste with salt. Add the kabocha, onion, carrots, red bell peppers and cabbage, cover and simmer for 5 minutes until the veggies are tender. Serve over jasmine rice with thai basil and cashews.
This recipe can be made vegan by finding a vegan curry paste and omitting the fish sauce.