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Thai Pumpkin Curry
It hasn’t felt much like Fall here in San Diego with our recent heat wave but this past week Fall finally breezed through my kitchen and brought with it the most comforting Pumpkin Curry to ever grace my lips. This Thai Pumpkin Curry recipe is inspired by my Fall in a bowl Thai Butternut Squash, Sweet Potato, Carrot Soup. It is so bursting with flavor and so creamy that I needed an excuse to eat it more ways than only soup. – enter sensational Thai Pumpkin Curry! You are going to love this Pumpkin Curry bursting with butternut squash, sweet potatoes, zucchini, and apples all stir fried with red curry, ginger, and garlic creating layers of soft, tender crisp, and crunchy textures, layers of multidimensional Thai flavors, all creamified with pumpkin puree and coconut milk., brightened by refreshing lime, sweet coconut flakes and fresh cilantro. Thai Pumpkin Curry AKA Fall on a plate. It’s going to be a delicious Fall. I hope you join me!
Pumpkin CURRY INGREDIENTS
The recipe ingredient for this Pumpkin Curry recipe might look lengthy but I promise the recipe is super simple – you are basically sautéing your chicken, veggies then dumping in the rest of the ingredients. Here’s what you’ll need:
Do you have to use full-fat coconut milk?
I don’t insist on full fat coconut milk but I HIGHLY suggest it if you would like restaurant-style creamy, flavorful Thai Pumpkin Curry. If you must use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
HOW TO MAKE PUMPKIN PUREE
You are welcome to use your own fresh pumpkin as opposed to canned in this Pumpkin Curry recipe. My only caution is that you cannot use a carving pumpkin (like the pumpkin you carve for Halloween), but need to use a sugar pumpkin. Carving pumpkins are raised for their durability and not their taste and have much more moisture than sugar pumpkins and less flavor.
How to make Pumpkin Puree:
What Other Protein Can I use in Pumpkin Curry?
Chicken: I love chicken to make Chicken Pumpkin Curry because it is easy, economical and I always have it on hand. You can even use leftover rotisserie chicken and add it to the skillet along with the garlic and ginger. Shrimp: shrimp loves curry and would be fabulous in the Pumpkin Curry recipe. Cook the shrimp for just a couple minutes on each side then remove it to a plate. Add it back to the curry at the very end to warm through. Pork: use pork tenderloin for the most tender results. Chop the pork into bite size pieces treat it like you would the chicken. Beef: Top sirloin or other prime cuts of beef would be fabulous in this Thai Pumpkin Curry. Take care not to overcook so it remains buttery tender.
CAN I MAKE THIS VEGETARIAN Pumpkin CURRY?
Absolutely! You can replace the chicken with extra-firm tofu or replace the chicken with extra vegetables.
WHAT OTHER VEGETABLES GO WITH Pumpkin CURRY?
I love making this Pumpkin Curry with Fall vegetables such squash, sweet potatoes and zucchini. That being said, you can customize this curry recipe with a number of different vegetables:
cauliflower broccoli parsnips green beans spinach bell peppers edamame bok choy peas snow peas
How to Make Pumpkin Curry
Step 1: Cook Chicken
Saute chicken just until opaque, approximately 1 minute. It does not need to be cooked all the way through because it will return to the sauce later to finish cooking. Remove chicken to a separate plate.
Step 2: Bloom Curry
Saute red curry, ginger and garlic with some oil. This simple step unlocks the full flavor of the curry and helps the flavors “bloom.”
Step 3: Saute Veggies
Add squash, sweet potatoes, apple, pumpkin, onion, and season with 1 teaspoon salt and ¼ teaspoon pepper and continue to saute over medium high heat for 10 minutes. This infuses the veggies with flavor as they soak up the curry goodness.
Step 4: Simmer Sauce
Add coconut milk, chicken broth, zucchini, brown sugar, fish sauce, basil, and return the chicken back to the pan. Reduce heat to low, cover and simmer 15 -20 minutes or until squash and sweet potatoes are tender and flavors have melded.
Step 5: Finishing Touches
Stir in 2 tablespoons lime juice, taste and add sriracha, salt and pepper to taste. Top individual serving with toasted coconut and cilantro.
HOW TO CUSTOMIZE Pumpkin CURRY?
In addition to using whatever protein or veggies you would like, you can customize the FLAVOR of this Pumpkin Curry. It can be made spicy, not spicy, sweet or more savory, more or less tangy, with or without coconut. Here is how to adjust Thai Pumpkin Curry to make it perfect for YOU:
Want sweeter pumpkin curry? Add more brown sugar Want saltier pumpkin curry? Add more fish sauce or soy sauce Want tangier pumpkin curry? Add more lime juice Want spicier pumpkin curry? Add more chili sauce Want thinner pumpkin curry? Add chicken broth Want thicker pumpkin curry? Add a cornstarch slurry Want more crunch? Add cashews, peanuts or chickpeas
HOW LONG IS Thai Pumpkin CURRY GOOD FOR?
Thai Pumpkin Curry should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
CAN I PREP COCONUT CURRY IN ADVANCE?
Absolutely! You can chop your chicken, aromatics and vegetables all in advance and store them in separate airtight containers in the refrigerator until ready to use. You will want to keep the sweet potatoes submerged in water or else the will turn brown.
You can even whisk all of the pumpkin curry sauce ingredients together and refrigerate in an airtight container.
MAke ahead Pumpkin CURRy
This Chicken Pumpkin Curry tastes even better the next day and reheats beautifully so it’s wonderful for meal prep or on-the-go lunches.
CAN I FREEZE Pumpkin Curry?
The Pumpkin Curry sauce freezes well because the base of the sauce is coconut milk and pumpkin instead of dairy. The only issues you might have with freezing your curry is the texture of the vegetables: zucchini can become mushy and sweet potatoes become grainy. If you are making this Pumpkin Curry specifically to freeze then select vegetables that freeze better such as cauliflower, carrots, corn, etc.
WHAT SHOULD I SERVE WITH Pumpkin CURRY?
This Pumpkin Curry is a complete meal-in-one loaded with tons of veggies! It just needs s simple side of side of rice to absorb the rich, robust sauce. It is delicious with:
jasmine rice, basmati rice, or brown rice low carb options of cauliflower rice or broccoli rice low carb spaghetti squash or zoodles naan or roti bread simple green salad fruit such as mangos, oranges, kiwis
LOOKING FOR MORE THAI RECIPES?
Peanut Pineapple Thai Chicken Satay Thai Coconut Curry Chicken Thai Chicken Lettuce Wraps Thai Chicken Pizza Thai Pineapple Chicken Stir Fry Thai Orange Peanut Chicken Thai Coconut Chicken Rice Soup Thai Peanut Dressing Thai Peanut Orange Chicken Thai Peanut Beef and Broccoli Thai Chicken Tacos
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