Thai Red Curry with Pumpkin and Chickpeas Recipe
Thai red curry with pumpkin and chickpeas is a plant-based, satisfying dish that combines creamy coconut milk, the gentle sweetness of pumpkin, and a spicy curry sauce. In Thailand, curry is often served as one of several dishes on a shared table – here you have a complete one-pot meal, perfect for autumn and winter evenings.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Creamy
Spicy
Umami
Sweet
Citrusy
Filling
Warming
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- butternut or Hokkaido pumpkin - 600 g
- canned chickpeas - 240 g
- coconut milk kokosowe z puszki - 400 ml
- vegetable stock or water - 300 ml
- red curry paste - 2.5 tablespoons
- onion - 1 piece
- garlic - 3 cloves
- fresh ginger - 3 cm
- soy sauce sojowy - 2 tablespoons
- brown sugar trzcinowy - 1 teaspoon
- lime juice - 1.5 tablespoons
- oil roślinny - 2 tablespoons
- kaffir lime leaves - 2 piece
- fresh coriander or parsley - 3 tablespoons
- jasmine rice jaśminowy do podania - 240 g
- salt
Main Ingredient:
pumpkin
Preparation
- Cook the jasmine rice according to the instructions on the packet or the way you usually cook rice: rinse, cover with water, cook covered over low heat until the water is absorbed.
- Heat the oil in a large pot or deep pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and grated ginger. Fry for 1–2 minutes, stirring, until you can smell a strong aroma.
- Add the red curry paste. Fry for 1–2 minutes, stirring constantly, until the paste lightly fries off and becomes even more fragrant. Be careful not to burn it.
- Pour in about 1/3 of the can of coconut milk and mix thoroughly with the curry paste until you get a smooth sauce. Cook for 2–3 minutes over low heat, until the sauce slightly thickens and starts to gently foam.
- Add the diced pumpkin, drained chickpeas, the remaining coconut milk, stock, and kaffir lime leaves (if using). Stir.
- Bring the curry to a gentle boil, then reduce the heat and cook for 15–18 minutes uncovered, until the pumpkin is tender. Check with a fork – it should slide easily into the pumpkin pieces.
- Add the soy sauce and brown sugar. Stir and cook for another 2–3 minutes. Remove the kaffir lime leaves if you added them.
- Turn off the heat, add the lime juice, and taste. If needed, season with salt, extra soy sauce, or a little more sugar to achieve a balanced flavour.
- Serve the curry hot, sprinkled with fresh coriander or parsley, together with a portion of jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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