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Spicy Thai Pumpkin Curry: 1 Divine Dish

Spicy Thai Pumpkin Curry with Coconut Milk
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A warm and comforting spicy Thai pumpkin curry with creamy coconut milk, perfect for a cozy evening.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 red bell pepper, chopped
  • 1 teaspoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • Juice of 1/2 lime
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Stir in garlic and ginger and cook for 1 minute more until fragrant.
  4. Add red bell pepper and cook until tender-crisp, about 5 minutes.
  5. Stir in red curry paste, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
  6. Add pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.
  7. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until heated through and flavors have melded.
  8. Stir in soy sauce and brown sugar.
  9. Remove from heat and stir in lime juice.
  10. Serve hot over cooked rice, garnished with fresh cilantro.

Notes

  • Adjust cayenne pepper for your desired spice level.
  • For a thicker curry, simmer uncovered for an additional 5-10 minutes.
  • Add cooked chicken, shrimp, or tofu for added protein.
  • Garnish with chopped peanuts or cashews for extra crunch.

Nutrition

Find it online: https://afripaket.com/spicy-thai-pumpkin-curry-coconut-milk/