How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the curry base a day in advance and keep it in the refrigerator.

Can I substitute the pumpkin?

Yes, sweet potatoes or butternut squash make great alternatives.

Is this dish vegan-friendly?

Yes, just ensure your curry paste and soy sauce are vegan.

Can I freeze the curry?

Yes, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Thai Turmeric Coconut Curry with Pumpkin and Sweet Basil

Name: Thai Turmeric Coconut Curry with Pumpkin and Sweet Basil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Vegetable oil; Onion; Garlic; Fresh turmeric root; Red curry paste; Coconut milk; Vegetable broth; Brown sugar; Soy sauce; Salt; Pumpkin; Red bell pepper; Baby spinach leaves; Sweet basil leaves; Lime wedges; Cooked jasmine rice

A fragrant and creamy curry that brings warm and comforting flavors of Thai cuisine.

This Thai Turmeric Coconut Curry combines vibrant flavors with creamy coconut milk, tender pumpkin, and fresh sweet basil for a delightful meal.

1 h 20 min
4
Intermediate

Ingredients

For the Curry Base

Vegetable oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Fresh turmeric root

1 inch, grated (or 1 teaspoon ground turmeric)

Red curry paste

1 tablespoon

For the Coconut Curry

Coconut milk

400 ml can

Vegetable broth

1 cup

Brown sugar

1 tablespoon

Soy sauce

1 teaspoon

Salt

To taste

For the Vegetables

Pumpkin

2 cups, peeled and diced

Red bell pepper

1, sliced

Baby spinach leaves

2 cups

Sweet basil leaves

Handful

For the Finish

Lime wedges

For serving

Cooked jasmine rice

Preparation

Preparing the Curry Base

Heat the oil

Heat vegetable oil over medium heat in a large pot.

Sauté onion and garlic

Sauté onion and garlic until translucent.

Add turmeric and curry paste

Add grated turmeric and red curry paste, cooking until fragrant.

Using fresh turmeric root instead of powdered can enhance the flavor and aroma of the curry.

Preparing the Coconut Curry

Combine liquids

Pour in coconut milk and vegetable broth, stirring to combine.

Season the curry

Add brown sugar, soy sauce, and salt, bringing mixture to a gentle simmer.

Simmer curry

Allow to cook for 10–15 minutes for flavors to meld.

Be sure not to let the coconut milk boil vigorously to prevent it from curdling.

Cooking Process

Simmer the vegetables

Add pumpkin and bell pepper to the pot, simmer until pumpkin is tender.

Add greens

Stir in spinach and basil leaves just before serving to preserve color and freshness.

Finish with lime

Squeeze lime juice over the curry just before serving.

Plating & Serving