Pumpkin Curry
Ingredients
- 1 small pumpkin or kabocha squash
about 3 to 3 ½ lb
- 5 tbsp. vegetable or peanut oil
divided
- Kosher salt
- 1/4 c. Thai red curry paste
- 1 can coconut milk
13.5 oz
- 1 small green bell pepper
seeded and sliced into strips
- 1 small red bell pepper
seeded and sliced into strips
- 1 medium shallot
halved and thinly sliced
- 2 to 3 Thai bird's eye chilis
sliced
- 1/3 c. canned bamboo shoots
drained and sliced into thin matchsticks
- 1/2 lime
juice
- 1 1/2 tbsp. fish sauce
- 1/4 c. fresh Thai basil
plus more thinly sliced for serving
- Lime wedges
for serving
- Steamed rice
for serving
Directions
- 1
Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool.
- 2
When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2 inch pieces. Find some more tender pieces and mash enough to fill a ¼ cup measure and set aside.
- 3
In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and has darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer about 3 minutes more. Remove from heat and let cool slightly.
- 4
Add mashed pumpkin and ¼ cup water to coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth; return sauce to pot.).
- 5
Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes.
- 6
Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.
Pumpkin Curry
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About this Recipe
Craving a deeply satisfying meal that’s both comforting and vibrant? This Pumpkin Curry delivers a truly pumpkin-y experience, intensifying its signature flavor by blending some of the squash right into the rich coconut sauce.
What sets this recipe apart is its ingenious approach to maximizing flavor: instead of just cubes, some of the pumpkin or kabocha squash is pureed directly into the creamy coconut curry sauce. This technique creates an incredibly silky texture and a harmonious, profound pumpkin essence that permeates every bite, making it far more dynamic than typical curries.
Prepare for a lush, aromatic curry that perfectly balances sweet, savory, and spicy notes. You'll enjoy the tender chunks of pumpkin alongside crisp bell peppers and bamboo shoots, all coated in a velvety, Thai red curry paste infused coconut sauce. The bright kick from Thai bird's eye chilis and the fragrant finish of fresh Thai basil lift the richness, ensuring a complex and utterly delicious experience without being overwhelmingly heavy.
Customization & Variations
- Adjust the heat by increasing or decreasing the Thai bird's eye chilis to suit your preference.
- Feel free to use all red or all green bell peppers, or even add extra if you love more vegetables.
- Don't have bamboo shoots? While they add a unique texture, the curry will still be delicious without them.
Serve this delectable pumpkin curry hot over fluffy steamed rice, garnished with extra thinly sliced Thai basil and a fresh squeeze of lime juice from lime wedges to brighten all the flavors. It’s perfect for a cozy weeknight dinner or an impressive meal to share with friends.