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Thai Pumpkin Curry Recipe

Thai pumpkin curry
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Are you ready to learn how to make a delicious Thai dish that is packed with spices yet easy to prepare? A delicious dish that transports the flavor of Thailand directly to your kitchen is Thai Pumpkin Curry. The curry is a perfect blend of coconut milk, fragrant spices, and the sweet flavor of pumpkin. Don’t worry if you’ve never tried Thai food. In this article, we’ll walk you through each step of the dish. Prepare yourself for a delicious recipe in the comfort of your own home!

What is Pumpkin Curry?

Thai Pumpkin Curry is also known as “Gaeng Fak Thong” in Thai. It is a national dish of Thai. It’s a style of Thai curry famous for its distinctive flavor combination and cozy, creamy consistency. The main ingredient in this curry is chunks of pumpkins, which give the dish a natural sweetness and smooth texture. The pumpkin is cooked in a thick, creamy sauce made from coconut milk, resulting in a delicious harmony of sweet and salty tastes.

pumpkin curry
Pumpkin curry

In order to give this wonderful Thai Pumpkin Curry a thick texture with some soft pieces of pumpkin, I like to puree only a portion of the fresh pumpkin rather than using it whole. If you wish to skip the step in the recipe where you remove some of the pumpkin to mix it, you can substitute a cup of pumpkin puree. This dish is a filling one-pot dinner that incorporates chickpeas for added protein. However, if you want, you can try tofu in place of the chickpeas.

Thai Pumpkin Curry Recipe

Ingredients You will need!

To start this culinary journey, gather the following ingredients:

Thai Pumpkin curry ingredients
Thai Pumpkin curry ingredients

For the Curry Paste:

2-3 Thai red chilies (adjust to your spice preference)

2 cloves of garlic

1 shallot

1 lemongrass stalk (white part)

1-inch piece of galangal or ginger

1 tsp coriander seeds

1/2 tsp cumin seeds

A pinch of salt

For the Curry:

2 cups of pumpkin, cubed

1 can of coconut milk

1-2 tbsp vegetable oil

1-2 tsp palm sugar or brown sugar

1-2 Thai basil leaves

1 teaspoon Fish sauce

1 red bell pepper

½ can of chickpeas

Spinach leaves

1 yellow bell pepper

2 teaspoons Lime juice

Instructions

After you have collected all the ingredients, let’s move on to create this Thai Pumpkin Curry step by step:

Prepare the Curry Paste

Crush the red chilies, garlic, shallot, lemongrass, ginger, coriander seeds, cumin seeds, and a bit of salt in a mortar and pestle until they make a smooth paste. For convenience, you can also use a food processor.

Sauté Bell Pepper

Heat about 1 tablespoon of the oil in a medium-size pan over medium-high heat. Cook the bell peppers for about 5 minutes, keep stirring frequently, until soft. Remove from heat after 1-2 minutes.

Cook the Onions

In a Dutch oven, heat the remaining oil to medium heat. Once the oil has warmed up, add the onions and cook them for about five minutes, stirring occasionally, until they are soft. Add the garlic, curry paste, turmeric, and cumin at this point, and stir-fry for an additional minute.

Add Pumpkins

Add the pumpkin, stir to thoroughly mix the ingredients, and cook for an additional 5 minutes. Ginger, lime leaves, fish sauce, lime juice, sugar, and any peppers you have set aside should all be added to the mixture. Stir in the broth and coconut milk, then bring to a simmer. Reduce the heat to low, cover the pot, and simmer the pumpkin for an additional five minutes.

Blending The Pumpkin

Take out roughly 1 cup of the softened pumpkin place it in the blender and blend thoroughly. Returned to the saucepan after processing until smooth.

Adding Chickpea and Spinach

Add the chickpeas to the curry, and simmer the stew on medium heat. Add in the spinach and cilantro and continue to cook for one or two more minutes, or until the spinach wilts, after the chickpeas have heated through momentarily. Get rid of the heat.

Serve!

Now, your meal is ready. Serve it with roti, chapatti, or boiled rice.

Tips for Perfection

The following advice will assist you in creating the ideal Thai Pumpkin Curry recipe:

  • Choose a sweet, firm variety of pumpkins, such as sugar or kabocha. This will guarantee that your curry will have a creamy texture and a lovely sweetness.
  • Depending on your tolerance for heat, you can change the number of Thai red chilies in the curry paste. Keep in mind that if you want it to be spicier later, you can simply add additional chilies.
  • Use fresh ingredients if possible, such as lemongrass, ginger, and kaffir lime leaves. They will give the best flavor and scent.
  • Make sure to grind the ingredients into a fine paste if you’re making the curry paste with a mortar and pestle. The overall flavor of the curry is improved by a well-blended paste.
  • Start with a little sugar and fish sauce, taste, then add more as desired. This helps you in achieving the ideal balance between sweet, salty, and spicy flavors.
  • Give the curry some time to simmer slowly so the flavors can mingle. The sauce should gradually thicken and the pumpkin should become soft. Be patient; the flavor will improve.

Nutritional Chart

The nutritional value for 1 serving is given below:

Calories550 kcal
Carbohydrates73 g
Protein18 g
Fat25 g
Saturated Fat12 g
Cholesterol1 mg
Sodium1179 mg
Fiber18 g
Sugar22 g

The above-mentioned nutritional values can vary according to the ingredients and cooking method.

Serving ideas

There are many innovative and delicious ways to serve Thai Pumpkin Curry to go with this savory cuisine. To improve your eating experience, consider these service ideas:

Pumpkin with rice
Pumpkin with Rice

Conclusion

The earthy sweetness of pumpkin is combined with the strong, aromatic aromas of Thai food in the culinary masterpiece known as Thai Pumpkin Curry. This delicious curry is a favorite among food lovers because it offers a perfect combination of sweet, savory, and spicy elements. You may experience the exotic flavors of Thailand in your own kitchen by making Thai Pumpkin Curry. You may have this creamy and warming curry whenever you want if you have the correct ingredients and a little patience.

Pumpkin Curry

FAQ Section

What type of pumpkin you should use?

You can use any type of pumpkin that is edible. The most commonly used pumpkins are sugar pumpkins, Japanese pumpkins, and other types in the same family such as Kabocha squash and butternut squash.

How hot is Thai Pumpkin Curry?

By changing the quantity of red chilies in the curry paste, you can modify the level of heat to your taste. Start with a little and increase it if you like it hotter.

Does this dish have any vegan-friendly alternatives?

Absolutely! By replacing the fish sauce in this Thai pumpkin curry with soy sauce or a vegan fish sauce replacement, you can turn it vegan.

Can leftover Thai Pumpkin Curry be frozen?

Yes, you can freeze leftover curry for later use. Just make sure to keep it in an airtight container while storing it.

What accompanies Thai Pumpkin Curry well?

Jasmine rice, roti, or Thai noodles are typical side dishes. A simple cucumber salad also balances the flavors well.

Thai pumpkin curry

Thai Pumpkin Curry

Thai Pumpkin Curry is also known as "Gaeng Fak Thong" in Thai.It is a national dish of Thai. It's a style of Thai curry famous for its distinctive flavor combination and cozy, creamy consistency.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

For the Curry Paste:

  • 2-3 Thai red chilies adjust to your spice preference
  • 2 cloves of garlic
  • 1 shallot
  • 1 lemongrass stalk white part
  • 1- inch piece of galangal or ginger
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • A pinch of salt

For the Curry:

  • 2 cups of pumpkin cubed
  • 1 can of coconut milk
  • 1-2 tbsp vegetable oil
  • 1-2 tsp palm sugar or brown sugar
  • 1-2 Thai basil leaves
  • 1 teaspoon Fish sauce
  • 1 red bell pepper
  • ½ can of chickpeas
  • Spinach leaves
  • 1 yellow bell pepper
  • 2 teaspoons Lime juice

Instructions
 

  • After you have collected all the ingredients, let’s move on to create this Thai Pumpkin Curry step by step:

Prepare the Curry Paste

  • Crush the red chilies, garlic, shallot, lemongrass, ginger, coriander seeds, cumin seeds, and a bit of salt in a mortar and pestle until they make a smooth paste. For convenience, you can also use a food processor.

Sauté Bell Pepper

  • Heat about 1 tablespoon of the oil in a medium-size pan over medium-high heat. Cook the bell peppers for about 5 minutes, keep stirring frequently, until soft. Remove from heat after 1-2 minutes.

Cook the Onions

  • In a Dutch oven, heat the remaining oil to medium heat. Once the oil has warmed up, add the onions and cook them for about five minutes, stirring occasionally, until they are soft. Add the garlic, curry paste, turmeric, and cumin at this point, and stir-fry for an additional minute.

Add Pumpkins

  • Add the pumpkin, stir to thoroughly mix the ingredients, and cook for an additional 5 minutes. Ginger, lime leaves, fish sauce, lime juice, sugar, and any peppers you have set aside should all be added to the mixture. Stir in the broth and coconut milk, then bring to a simmer. Reduce the heat to low, cover the pot, and simmer the pumpkin for an additional five minutes.

Blending The Pumpkin

  • Take out roughly 1 cup of the softened pumpkin place it in the blender and blend thoroughly. Returned to the saucepan after processing until smooth.

Adding Chickpea and Spinach

  • Add the chickpeas to the curry, and simmer the stew on medium heat. Add in the spinach and cilantro and continue to cook for one or two more minutes, or until the spinach wilts, after the chickpeas have heated through momentarily. Get rid of the heat.

Serve!

  • Now, your meal is ready. Serve it with roti, chapatti, or boiled rice.
Keyword Thai Pumpkin Curry

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