Thai-Style Coconut Pumpkin Curry
Instructions
- 1
Peel and cube the pumpkin into 1-inch pieces. Dice the onion, mince the garlic, and grate the fresh ginger.
- 2
Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
- 3
Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- 4
Stir in the red curry paste and cook for 1 minute, stirring constantly to release the aromatics.
- 5
Add the cubed pumpkin and stir to coat with the curry mixture. Cook for 2-3 minutes.
- 6
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-18 minutes until the pumpkin is fork-tender.
- 7
Stir in the lime juice and brown sugar. Taste and adjust seasoning with salt as needed.
- 8
Add the baby spinach and stir until wilted, about 1 minute.
- 9
Remove from heat and stir in the fresh basil leaves.
- 10
Serve hot over steamed jasmine rice or with warm naan bread.
Chef's Note
"The key to this curry is not overcooking the pumpkin - you want it tender but still holding its shape. For a richer flavor, try roasting the pumpkin cubes at 400°F for 15 minutes before adding to the curry."
