Thai Turmeric Coconut Curry with Pumpkin and Sweet Basil
This Thai Turmeric Coconut Curry combines vibrant flavors with creamy coconut milk, tender pumpkin, and fresh sweet basil for a delightful meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Curry Base
- 1
Heat the oil
Heat vegetable oil over medium heat in a large pot.
- 2
Sauté onion and garlic
Sauté onion and garlic until translucent.
- 3
Add turmeric and curry paste
Add grated turmeric and red curry paste, cooking until fragrant.
Tip: Using fresh turmeric root instead of powdered can enhance the flavor and aroma of the curry.
Preparing the Coconut Curry
- 1
Combine liquids
Pour in coconut milk and vegetable broth, stirring to combine.
- 2
Season the curry
Add brown sugar, soy sauce, and salt, bringing mixture to a gentle simmer.
- 3
Simmer curry
Allow to cook for 10–15 minutes for flavors to meld.
Tip: Be sure not to let the coconut milk boil vigorously to prevent it from curdling.
How to Make Thai Turmeric Coconut Curry with Pumpkin and Sweet Basil
Total time: 1 h 47 min · Yields 4 servings
- 1
Simmer the vegetables
Add pumpkin and bell pepper to the pot, simmer until pumpkin is tender.
- 2
Add greens
Stir in spinach and basil leaves just before serving to preserve color and freshness.
- 3
Finish with lime
Squeeze lime juice over the curry just before serving.
Chef's Tips
Further reading
Frequently asked questions
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.
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