How to Make Thai Pumpkin in Coconut Milk

If you’re looking for a delicious and comforting dish that combines the flavors of Thailand with the creamy goodness of coconut milk, you’ve come to the right place. Thai pumpkin in coconut milk is a delightful recipe that highlights the natural sweetness of pumpkin and the rich, aromatic qualities of coconut milk. Follow these simple steps to create this mouthwatering dish at home.

Ingredients Needed

To make Thai pumpkin in coconut milk, you will need the following ingredients:

1 medium-sized pumpkin (about 2-3 pounds) or 2 cups of pumpkin puree
1 can (400ml) of coconut milk
2 cups of vegetable or chicken broth
2 tablespoons of red curry paste (adjust based on heat preference)
2 tablespoons of brown sugar
1 tablespoon of soy sauce or fish sauce
Salt to taste
Fresh basil leaves (for garnish)
Lime wedges (for serving)

Step-by-Step Instructions

Step 1: Prepare the Pumpkin

Start by peeling the pumpkin and removing the seeds. Cut it into small cubes, about 1-inch in size. This will ensure that the pumpkin cooks evenly and absorbs the flavors of the coconut milk and spices.

Step 2: Cook the Pumpkin

In a large pot, add the pumpkin cubes and pour in the vegetable or chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the pumpkin is tender.

Step 3: Add Coconut Milk and Spice

Once the pumpkin is soft, stir in the coconut milk and red curry paste. Mix thoroughly so that the red curry paste dissolves completely into the coconut milk. The rich, fragrant flavor of the curry will elevate the dish.

Step 4: Sweeten and Season

Add the brown sugar and soy or fish sauce to the pot. Stir well to combine. Let the mixture simmer for an additional 5-10 minutes. This allows the flavors to meld beautifully, creating a rich and creamy sauce.

Step 5: Taste and Adjust

After simmering, taste your Thai pumpkin in coconut milk. Adjust the seasoning with salt or additional soy sauce if needed. Depending on your preference, you might like to add more red curry paste for a spicier kick.

Step 6: Serve and Garnish

Once ready, ladle the Thai pumpkin into bowls. Garnish with fresh basil leaves for a pop of color and added flavor. Serve with lime wedges on the side, allowing your guests to squeeze fresh lime over their dish for an added zing.

Tips for the Best Thai Pumpkin in Coconut Milk

Here are a few tips to elevate your dish:

For additional texture, consider adding cooked chickpeas or tofu.
Serve this dish over jasmine rice for a complete meal.
You can substitute the pumpkin with butternut squash for a slightly different flavor.
Adjust the amount of curry paste based on your desired heat level.

This Thai pumpkin in coconut milk is not only satisfying but a feast for the senses, combining colors, flavors, and aromas. Whether you are enjoying it as a main course or as a side dish, it’s sure to impress. Enjoy this easy, wholesome recipe that brings the taste of Thailand right to your kitchen!