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 Yellow Onion sliced
- 1 Thai Green Chili diced
- 2 tablespoon Ginger grated
- 4 cloves Garlic minced
- 2-3 tablespoon Red Curry Paste I used the Maesri brand
- 3 cups Pumpkin or Butternut Squash peeled and cubed into 1.5 inch pieces
- 1 can Coconut milk 14 oz, full-fat, divided
- 1/2 teaspoon Salt adjust to taste
- 1 teaspoon Brown Sugar or palm sugar
- 1 cup Broccoli cut into small florets
- 1 cup Red Bell Pepper sliced
- 1 tablespoon Lemon juice
- 1/4 cup Cashews optional
- Fresh Cilantro leaves chopped to garnish
- Fresh Basil leaves
Instructions
Instant Pot Method
- Start the Instant Pot in Saute mode and heat oil in it. Add green chili, onions, ginger, and garlic, and sauté for 3 minutes.
- Add 1/4 can of the coconut milk. Mix in the red curry paste. Add salt and brown sugar and stir.
- Add in the pumpkin cubes. Press cancel and close the lid with the vent in the sealing position.
- Start in pressure cook mode for 2 minutes at high pressure. When the cooking time is done, quick release the pressure manually.
- Open the lid and change the setting to sauté mode. Add the remaining coconut milk, red peppers, and broccoli. Cook for 2 minutes.
- Add the cashews and lemon juice. Cook for another 2-3 minutes until the veggies slightly soften, then turn off.
- Garnish with cilantro and basil leaves. Serve over jasmine rice.
Stovetop Method
- Heat a Dutch oven or large pan on medium-high heat and add oil. Then add the diced green chili, onions, ginger, and garlic, and sauté for 3 minutes.
- Add the red curry paste, and saute for a minute. Add the can of coconut milk. Add salt and brown sugar. Give it all a good 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 and broccoli. Stir and cook for a couple of minutes.
- Add the lemon juice and cashews. You can add water or vegetable broth if needed to adjust the consistency of the curry. Cook for 2-3 minutes, then turn off.
- Garnish with cilantro and basil leaves. Serve over 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.
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: 361kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 859mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13656IU | Vitamin C: 98mg | Calcium: 108mg | Iron: 5mg