Thai Pumpkin Curry

Ingredients

• For the curry: 1.4 lb (650 g) pumpkin, peeled, deseeded, and cut into 1-inch cubes
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 tbsp neutral oil
• 1 medium shallot, finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp Thai red curry paste, or to taste
• 1 medium red bell pepper, thinly sliced
• 1 can (13.5 oz / 400 ml) coconut milk
• 1-1 1/4 cups (240-300 ml) low-sodium broth, divided
• 1 tbsp soy sauce
• 1-2 tsp brown sugar
• 1-2 tsp freshly squeezed lime juice
• 1/2 cup loosely packed Thai basil leaves
• Salt, to taste
• For serving: steamed jasmine rice; fresh Thai basil or cilantro; thinly sliced red chilies; lime wedges; crispy tofu or cooked chicken (optional)

Steps

1. Heat oil in a wide, deep skillet or Dutch oven over medium heat.
2. Add the shallot and sauté for 2-3 minutes until softened and translucent.
3. Add the garlic and ginger and cook for another 45 seconds until fragrant.
4. Add the Thai red curry paste and fry for 2 minutes, stirring frequently, until fragrant and slightly darker; if it sticks, add 1-2 tbsp water to loosen.
5. Add the pumpkin cubes and sliced red bell pepper; stir gently for 2 minutes to coat in the curry paste.
6. Pour in the coconut milk and 1 cup broth, reserving the remaining 1/4 cup broth for adjusting consistency later.
7. Stir in the soy sauce and brown sugar until the curry paste is fully incorporated.
8. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 12-15 minutes until the pumpkin is almost fork-tender but still holds its shape; do not boil vigorously.
9. Add the drained chickpeas and stir gently; simmer uncovered for another 5-7 minutes until the chickpeas are heated through and the pumpkin is completely tender, adding reserved broth a little at a time if it gets too thick.
10. Reduce heat to low and stir in the lime juice and Thai basil leaves; taste and adjust soy sauce, salt, brown sugar or lime juice to balance. Turn off the heat once the basil has just wilted.
11. Serve with fluffy jasmine rice and crispy tofu or cooked chicken, if using.

The reel

via @recipesbydrritu

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions