Exquisite Thai Pumpkin and Coconut Curry – A Taste of Thailand

Calling all food aficionados! If you’re ready to elevate your kitchen adventures, you’re in for a treat. Today, I’m unveiling my Thai Pumpkin and Coconut Curry – a true masterpiece that reflects my culinary journey and love for authentic flavors. As someone who has spent years experimenting with diverse ingredients and techniques, I can assure you that this recipe isn’t just about cooking; it’s about crafting an experience that resonates with your taste buds and leaves you craving more.

Thai Pumpkin and Coconut Curry Recipe

Thai Pumpkin and Coconut Curry Recipe

It's been an exhilarating journey exploring the world of Thai Pumpkin and Coconut Curry together. If you've found yourself enchanted by the flavors and the artistry that goes into crafting this dish, I encourage you to spread the joy! Share this recipe with your fellow food enthusiasts and inspire them to embark on their own culinary adventure. Don't forget to subscribe to my blog for more delectable recipes that celebrate the magic of cooking.

No ratings yet

Print Pin Recipe

Course: Dinner

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Simmering

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 281kcal

Author: Nazia Cooks

Add to CollectionGo to Collections

Equipment

1 large sauce pan

1 stove

Electric Cooker You can prepare this dish using an electric cooker if you're short on time.

Ingredients

1x2x3x

• 1 can Galangal
• 2 cups Vegetable stock
• 1 teaspoon Minced garlic
• 1 teaspoon Minced ginger
• 1/2 cup Chopped onion
• 1/2 tablespoon Minced ginger
• 2 sticks Lemon grass
• 2 tablespoon Fish sauce
• 1 cup Shredded coconut
• 1 cup Coconut milk
• 3/4 cup Cilantro
• 1/2 pound Pumpkin pieces
• 1 tablespoon Olive oil

Instructions

• Take a large sauce pan.
• Add the chopped onion and olive oil.
• Cook your chopped onion and then add the pumpkin pieces.
• When the pumpkin pieces are half cooked then add the galangal, vegetable stock, minced garlic and ginger.
• Add the coconut milk.
• Add in the shredded coconut, lemon grass and rest of the ingredients into your curry.
• Cook your ingredients for ten minutes.
• Garnish it with cilantro leaves.
• Your dish is ready to be served.

Video

Notes

• Ingredient Variations: Feel free to experiment with protein additions such as shrimp, chicken, or tofu to customize your curry. Adjust cooking times accordingly to ensure everything is cooked to perfection.
• Spice Level: Tailor the spice level to your preference by adjusting the amount of Thai chili paste or red pepper flakes. Remember, a little goes a long way, so start conservatively and build up gradually.
• Coconut Milk Consistency: For a thicker curry, use only the creamy top portion of the canned coconut milk. Reserve the thinner liquid for adjusting the sauce's thickness later in the cooking process.

Read  How to make Kenchinjiru - Japanese Winter Vegetable Soup

Click here to add your own private notes.

Share by Email Share on Facebook Share on Twitter

Nutrition

Calories: 281kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1246mg | Potassium: 328mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Cooking Tips

• Enhance Flavor Fusion: Marinate your pumpkin chunks in a blend of Thai spices and coconut milk before cooking to infuse maximum flavor into each bite.
• Perfect Pumpkin Texture: Add pumpkin chunks to the simmering coconut milk base once it’s gently bubbling. This preserves their shape and ensures a satisfying, tender texture.
• Balancing Spices: Begin with a small amount of chili paste or spices if you’re sensitive to heat. Gradually adjust to your preference for a balanced and aromatic curry.
• Gentle Simmering: Avoid vigorous boiling, which can cause coconut milk to curdle. Maintain a gentle, steady simmer to preserve the creamy consistency.
• Fresh Herb Elevation: Elevate your dish with a final flourish of freshness. Add chopped cilantro or Thai basil just before serving for an aromatic burst of color and aroma.

Serving Suggestions

• When to Serve: Embrace the fall season with the heartwarming embrace of Thai Pumpkin and Coconut Curry. It’s the perfect dish for those cozy evenings when comfort food meets exotic flavors. Whether you’re hosting a gathering, enjoying a family dinner, or simply treating yourself, this curry is a splendid choice.
• Audience: Tailored for both seasoned food adventurers and those new to Thai cuisine. It’s an excellent way to introduce friends or family to the magic of authentic flavors, as well as to indulge the palates of those well-acquainted with global tastes.
• Complements and Sides: Accompany the curry with fragrant jasmine rice or coconut-infused steamed rice. Enhance the experience by adding crispy Thai spring rolls for a satisfying crunch, or a zesty papaya salad for a refreshing contrast. Indulge in a side of naan bread or crusty baguette to mop up every last bit of the delectable sauce.
• Garnishes and Beverages: Elevate the presentation by sprinkling roasted peanuts, toasted coconut flakes, or sliced red chilies on top. These add both visual appeal and a delightful crunch. Complement the meal with a light and refreshing cucumber and mint salad. And to truly immerse yourself in the flavors, pair the curry with a chilled lemongrass-infused iced tea or a coconut water cocktail.
• Different Presentation Styles: For a memorable dinner party, consider serving the curry in hollowed-out mini pumpkins. This not only adds a touch of elegance but also showcases the dish’s vibrant colors. Alternatively, transform the curry into a filling for Thai-style crepes or serve it atop a bed of delicate vermicelli noodles for a playful twist.

Frequently Asked Questions of Thai Pumpkin and Coconut Curry

• Can I use different types of pumpkin for this curry? Absolutely! While kabocha or butternut squash are traditional choices, you can experiment with other types of pumpkin or even sweet potatoes for a unique twist.
• Is this curry very spicy? The level of spiciness can be tailored to your taste. Adjust the amount of red curry paste and Thai chilies based on your preference for heat.
• Can I make this curry vegan-friendly? Absolutely! Simply omit the fish sauce or substitute it with soy sauce to make the curry vegan while retaining its delightful flavors.

Savor the enchanting blend of flavors in Thai Pumpkin and Coconut Curry. Cook it yourself and elevate your dining experience!

Nazia Cooks

Pastry chef at Food And Meal Restaurant

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.