Pumpkin Curry
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
4 to 6 servings Here the sweetness of winter squash is balanced with the pungent, spicy, and herbaceous flavors of Thai curry. For a hearty soup, simply puree after seasoning and thin with stock or water as needed.
Ingredients
- 1 small pumpkin or medium winter squash (about 1½ pounds), such as butternut, peeled and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 2 tablespoons red or green Thai curry paste, store-bought or homemade (opens in new tab)
- 1-inch piece ginger, peeled and minced
- (2 Thai or serrano chiles, seeded and minced)
- ½ teaspoon salt
- One 13½-ounce can coconut milk
- 1 to 2 tablespoons fish sauce to taste
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon lime juice, or to taste
- Hot cooked rice
- Chopped cilantro or Thai basil
- Thinly sliced shallots
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 small pumpkin or medium winter squash (about 1½ pounds), such as butternut, peeled and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 2 tablespoons red or green Thai curry paste, store-bought or homemade
- 1-inch piece ginger, peeled and minced
- (2 Thai or serrano chiles, seeded and minced)
- ½ teaspoon salt
- One 13½-ounce can coconut milk
- 1 to 2 tablespoons fish sauce to taste
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon lime juice, or to taste
- Hot cooked rice
- Chopped cilantro or Thai basil
- Thinly sliced shallots
Let's Cook
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Step 1.
Have ready: 1 small pumpkin or medium winter squash (about 1½ pounds), such as butternut, peeled and cut into 1-inch pieces
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Step 2.
Heat in a large skillet over medium heat: 2 tablespoons vegetable oil
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Step 3.
Add and cook, stirring, until tender, about 5 minutes: 1 small onion, thinly sliced; 1 red bell pepper, thinly sliced
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Step 4.
Add and cook, stirring, until fragrant: 4 garlic cloves, minced; 2 tablespoons red or green Thai curry paste, store-bought or homemade; 1-inch piece ginger, peeled and minced; (2 Thai or serrano chiles, seeded and minced); ½ teaspoon salt
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Step 5.
Add the pumpkin or squash along with: One 13½-ounce can coconut milk
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Step 6.
Bring to a simmer, cover, reduce the heat, and simmer until the pumpkin or squash is tender, about 20 minutes. Add: 1 to 2 tablespoons fish sauce to taste; 1 tablespoon brown sugar or coconut sugar; 1 tablespoon lime juice, or to taste
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Step 7.
Serve over: Hot cooked rice
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Step 8.
Garnish with: Chopped cilantro or Thai basil; Thinly sliced shallots