Thai Pumpkin and Sweet Potato Curry Recipe

Thai Pumpkin and Sweet Potato Curry Recipe

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Course: Dinner

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Simmering

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: people

Calories: 250kcal

Author: Nazia Cooks

Cost: $15

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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

1 can Galangal
2 cups Chicken stock
1 teaspoon Chopped garlic
2 tablespoon Palm sugar
1 Shallot
2 sticks Lemon grass
2 tablespoon Fish sauce
1 cup Sweet potatoes
1 cup Coconut milk
3/4 cup Cilantro
2 cups Pumpkin pieces
1 tablespoon Olive oil

Instructions

Take a large sauce pan.
Add the shallots and olive oil.
Cook your shallots.
When the pumpkin and sweet potatoes is half cooked, add the galangal, chicken stock, and minced garlic.
Cook your ingredients until it starts boiling.
Add in the 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

Balancing Spice and Sweetness: The pumpkin and sweet potato provide a natural sweetness that beautifully complements the aromatic spices. Adjust the level of heat by regulating the amount of red curry paste – it's all about finding your perfect balance.
Coconut Cream vs. Coconut Milk: For a creamier and richer curry, opt for coconut cream. Coconut milk offers a lighter version. Don't forget to stir in that creamy goodness to create a luscious texture.
Letting the Flavors Marry: Like a fine wine, this curry gets better with time. Letting it rest for a while allows the flavors to meld, creating an even more enchanting taste. So, exercise a little patience, and your taste buds will thank you later.

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Nutrition

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.

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