Thai Pumpkin Curry
Silky pumpkin and coconut broth spiked with red curry paste, garlic, and a squeeze of lime. Served over rice or with crusty bread to soak up every drop.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) pumpkin puree
- 3 tbsp red curry paste
- 1 can (15 oz), drained canned chickpeas
- 8 oz mushrooms, sliced
- 1 whole (juiced) lime
- 1 tbsp fish sauce
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium. Add minced garlic and red curry paste, stir constantly for 1 minute until fragrant.
- 2
Pour in coconut milk and pumpkin puree, stirring to combine. Bring to a gentle simmer.
- 3
Add sliced mushrooms and drained chickpeas. Stir, then simmer for 8 minutes until mushrooms soften and curry darkens slightly.
- 4
Stir in fish sauce and lime juice. Taste and adjust salt, heat, or acid as needed.
- 5
Serve in bowls over steamed rice or with crusty bread. Garnish with fresh cilantro, Thai basil, or sliced red chili if desired.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- can opener
- knife and cutting board
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