Thai Coconut Pumpkin Curry - video Dailymotion

Skip to player Skip to main content

1 day ago

Category

Transcript

Display full video transcript

00:00Thai Coconut Pumpkin Curry

00:02This Thai Coconut Pumpkin Curry blends cozy fall flavors with bold Thai-inspired spices for the perfect comfort dish.

00:10Creamy coconut milk, red curry paste, and tender pumpkin create a rich warming base,

00:16while fresh basil and lime juice add a bright, zesty finish.

00:20Ready in under an hour, it's a weeknight-friendly recipe that tastes like it came from your favorite Thai restaurant.

00:26And it'll make your kitchen smell amazing.

00:30For the curry base, you'll need 1 tablespoon of peanut oil and 1 diced medium onion.

00:36You'll also need 2 minced garlic cloves, 1 teaspoon of fresh grated ginger,

00:413 tablespoons of vegan red curry paste, and 1 quarter teaspoon ground cinnamon.

00:47Use 2 pounds of peeled 1-inch sugar pumpkin pieces with a 14-ounce can of full-fat coconut milk,

00:532 tablespoons of organic brown sugar, and 1 tablespoon fresh lime juice.

00:58Stir in 1 quarter cup packed chopped fresh basil and 1 half teaspoon salt, adjusting as needed.

01:05Serve topped with quarter cup roasted cashews alongside cooked rice.

01:09Coat a large pot with 1 tablespoon of peanut oil and heat over medium until shimmering, about 2-3 minutes.

01:16Use a heavy-bottomed pot for even heat distribution, avoiding burnt aromatics.

01:21Add diced onion, cooking for about 5 minutes until translucent.

01:26This slow process enhances the onion's natural sweetness, preparing the aromatic base.

01:32Stir in minced garlic, fresh ginger, red curry paste, and ground cinnamon.

01:36Cook for about 1 minute, stirring constantly to prevent burning, until aromatic and the curry paste darkens and releases oils.

01:44Lower the heat if needed to avoid sticking.

01:47Add pumpkin pieces, coconut milk, and brown sugar, scraping up brown bits from the pot.

01:53Bring to a rolling boil in 3-4 minutes, then lower the heat, cover, and simmer for 5 minutes.

01:59Uncover and simmer for 10 more minutes until the pumpkin is tender.

02:02Remove from heat, stir in fresh basil, lime juice, and salt.

02:07Adjust seasonings to balance creamy, spicy, sweet, and tangy flavors.

02:13Serve over rice topped with roasted cashews and let sit 10-15 minutes to deepen the flavors.

Be the first to comment

Add your comment

Recommended

2:01

Up next

Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

1 day ago

2:44

Pumpkin Alfredo Sauce

1 day ago

0:42

How to Make Butternut Squash 'Carpaccio' with Coconut Milk

8 months ago

1:36

Vegan Butternut Squash and Coconut Soup

7 years ago

5:08

Pumpkin with cottage cheese and berries

2 days ago

5:22

Pumpkin muffin with cherry sauce

2 days ago

5:20

Cheese and zucchini terrine

2 days ago

5:13

Creamy cauliflower soup

2 days ago

1:06

004 Calabaza asada

6 years ago

0:36

How to Make Coconut Pumpkin Chicken Curry

1 year ago

1:57

Vegan Nashville Hot Cauliflower Bites

1 day ago

0:54

Riz thai sauce coco et curry crevettes

3 years ago

9:29

Pumpkin Custard Gives You The Best Part Of Pumpkin Pie With Half The Effort

4 years ago

0:45

Candied Pumpkin Spice Pecans

Southern Living

4 years ago

1:00

Tajine de poulet aux abricots frais

4 years ago

2:02

Pandan Coconut Cheese Tarts

4 years ago

5:38

Here's How To Make SUPER EASY Pumpkin Purée

3 years ago

0:53

Caribbean Chicken Curry | Recipe

1 year ago

0:47

16 Pumpkin Spice Recipes To Spice Up Your Fall

Southern Living

6 years ago

0:47

General Tao Tofu

6 years ago

2:40

The Ultimate SmartThings Home Entertainment Bundle for Apple Users

1 hour ago

2:53

15 of the Greatest One-Hit Wonders of All Time

1 hour ago

1:43

7 Songs from the Sixties That Were Banned but Still Got Big

1 hour ago

3:03

11 One-Hit Wonders From the ’70s That Are Still Awesome

1 hour ago

1:32

Top 7 Songs from ’76 That Are Still Worth a Listen

1 hour ago