Pumpkin Curry Recipe

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Pumpkin Curry was not one of my favourite curries growing up. As I have learned to appreciate vegetables and other ingredients and taste them for their pure flavors, Pumpkin Curry now ranks high in my kitchen. The sweetness of the pumpkin contrasts with slightly salty curry. Each bite is full of creamy, nutty pumpkin with spicy sauce. Every Fall, I look forward to pumpkin curry.

The difference between pumpkin and squash seems to be which side of the pond you reside. Even though, I’m on the side that should go for 'squash', pumpkin gives the fairytale association. This fairy godmother will not turn the pumpkin into a coach for you to attend a party but she can turn pumpkin into pumpkin curry for your potluck.

Any type of pumpkin or squash is great with this recipe. In the picture on the right, I use fairytale pumpkin, also known as muscat squash. However, in the step-by-step pictures below, kabocha squash was the choice for the day. The fairytale pumpkin cooks much faster and has bright orange color, like carrots. The kabocha is denser with bright yellow flesh. My preference is the kabocha because its flavor is closer to the Thai pumpkin.

4 Servings, Prep Time: 10 Minutes, Total Time: 20 Minutes

1 thinly sliced chili pepper
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
4-5 kaffir lime leaves
1 cup sliced pork
1 lb pumpkin
1/4 cup Thai basil
1 cup water

Tips and Techniques

Any yellow flesh pumpkin or winter squash will taste great in the curry. The amounts of pumpkin and pork are approximations. Pumpkin curry is a very flexible and forgiving dish. You can vary ratios widely without tipping the balance.
In Thailand, we use sliced medium hot fresh chili pepper that is not available in the US. Jalapeno pepper would be a good substitute. Pick a red one for dramatic color. If you can't find any jalapeno, even thinly sliced bellpepper will bring out the aesthetic.
If you are making a big batch for a next few days, cut some pumpkin big and small, eat the small ones first. By the time you heat up a few days later, the big ones will dissolve into smaller pieces and thicken the curry.
The pumpkin makes this curry thick and creamy, if you'd like to reduce coconut milk, the curry will still be creamy.

Method

Prepping

Take the pumpkin and slice it first into wedges, cutting along the groves. Remove the skin by slicing it against the cutting board. Once when you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside.

Cut the pumpkin into 1 1/2 inch cubes. Slice the pork thin, into bite size pieces. Pick basil leaves. Tear the kaffir lime leaves from the center stem. Julienne red pepper.

Cooking

Pour half of the coconut milk into a pot, over medium heat. Add the red curry paste and mix it well with coconut milk. If your mixture starts to splatter too much, turn down the heat. Stir to prevent the bottom from sticking and burning. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices.

Add pork and stir to coat the pork with curry mixture. When the pork is cooked, add the pumpkin. Add the rest of coconut milk and water. Season with fish sauce. Simmer until pumpkin is soft, about 15 minutes.

Add sliced red pepper and kaffir lime leaves. Add Thai basil. Turn off the heat. Stir to submerge the basil in hot curry to keep the leaves bright green. The leaves will stay bright green for 10 minutes or so.

Tasting

Pumpkin curry should be creamy with a hint of natural sweetness from the pumpkin. The curry is very mild. The longer you simmer, the thicker the curry gets. This is another dish that tastes great the next day because the pumpkin has absorbed the spices and the flavor of the pumpkin has dissolved into the curry.

Serve hot with rice.