Thai Pumpkin Red Curry (Instant Pot & Stovetop)
This super flavorful, vegan, gluten-free one-pot thai red pumpkin curry is made with red curry paste, coconut milk, pumpkin, and other veggies. It can be made in the instant pot or stovetop for an easy meal paired with jasmine rice.
Servings: 4
Ingredients
- 1 tablespoon Oil
- 3/4 cup Onions sliced
- 1/2 tablespoon Ginger minced
- 1/2 tablespoon Garlic minced
- 2 tablespoon Red Curry Paste I used Thai Kitchen
- 2 cups Pumpkin or Butternut Squash peeled and cubed
- 1 can Coconut milk 14 oz, full-fat, divided
- 1/2 teaspoon Salt adjust to taste
- 1 teaspoon Sugar
- 1/2 tablespoon Soy sauce use gluten-free if desired
- 1/2 tablespoon Rice Vinegar
- 1 cup Red Bell Pepper sliced
- 1 cup Broccoli
- 1 tablespoon Lemon juice
- 1/4 cup Cashews optional
- 1/4 cup Cilantro or Basil to garnish
Instructions
Instant Pot Method
- Start the instant pot in Saute mode and heat oil in it. Add onions, ginger, garlic and sauté for 2 minutes.
- Add 1/4 can of the coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, vinegar and stir.
- Add in the pumpkin cubes. Press cancel and close lid with vent in sealing position.
- Start in Manual or Pressure cook mode for 2 mins at high pressure. When the cooking time is done, quick release the pressure manually.
- Open lid and change setting to sauté mode. Add remaining coconut milk, red peppers, broccoli, cashews and lemon juice. Cook for 2-3 minutes, then turn off.
- Garnish with cilantro or basil leaves. Serve with jasmine rice.
Stovetop Method
- Heat a Dutch oven or large pan on medium-high heat and add oil. Then add onions, ginger, and garlic and sauté for 2 minutes.
- Add the can of coconut milk. Mix in the red curry paste. Add salt, sugar, soy sauce, and vinegar, and stir.
- Add in the pumpkin cubes. Bring to a simmer on medium heat. Then reduce the heat to low, cover the pot, and simmer until the pumpkin is almost tender, about 15 minutes.
- Add the sliced red peppers, broccoli, cashews, kaffir lime leaves, and lemon juice. You can add water if needed to adjust the consistency of the curry. Cook for 2-3 minutes, then turn off.
- Garnish with cilantro or basil leaves. Serve with jasmine rice.
Notes
Do not overcook: If this curry is overcooked, the veggies will completely break down and become pureed. Make sure to follow the suggested cooking times.
Add greens: You can add greens such as kale or spinach to this curry. I recommend stirring them in after the curry is almost cooked.
Add heat: Add some Thai chili or serrano peppers along with the onions to add heat to this curry.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Note: If doubling or tripling the recipe, add the amount of coconut milk proportionally before pressure cooking and add 1/4 cup of water.
Nutrition
Calories: 344kcal | Carbohydrates: 22g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Sodium: 443mg | Potassium: 703mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 88.4mg | Calcium: 84mg | Iron: 4.8mg