Ingredients

The following ingredients have 4 Servings
  • 16 ounces cubed pumpkin
  • 2 tablespoons coconut oil
  • 1/2 onion (chopped)
  • 4 garlic cloves (minced)
  • 2 teaspoons ginger
  • 1 red pepper (sliced)
  • 1-2 carrots (sliced)
  • 4 tablespoons Thai curry paste (red, panang or massaman curry pastes all work)
  • 1 1/2 cups chicken stock (substitute vegetable for vegetarian)
  • 1 large tomato (cut into 1" pieces)
  • 1 tablespoon fish sauce (omit for vegetarian or use soy sauce)
  • 1 tablespoon coconut sugar
  • 1-15 ounce can coconut milk (full fat)
  • A large handful of fresh basil leaves (about 1/2 cup packed)
  • Limes for serving
  • Steamed jasmine rice (for serving)
  • Salt (for seasoning, if desired)

Instruction

  • Heat the coconut oil in a large skillet or Dutch oven and add the onion, garlic and carrots. Cook for 1-2 minutes.
  • Add the ginger and red pepper and cook for another 1-2 minutes until fragrant and softening.
  • Stir in the curry paste and add the pumpkin, fish sauce and coconut sugar. Cook for 1-2 minutes.
  • Add the tomato and the broth and bring to a simmer for 10 minutes.
  • Add the coconut milk and simmer for another 10 minutes, or until thickened (it will still be kind of saucy when done).
  • Remove from heat and stir in the fresh basil. Add salt to taste, if desired.
  • Serve with fresh lime wedges and jasmine rice.