Chef by StepAuthorChef by Step
Rating
red thai pumpkin curry
Yields8 ServingsCategoryCuisine
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 14 fl oz full fat coconut milk (note, the “light” version is the same price with added water)
 3 tbsp red Thai curry paste
 2 cups pumpkin puree
 2 cups chopped greens such as spinach or kale
 1 cup scallions
 1 butternut squash
 1 red bell pepper
 1 pablano pepper
 2 Anaheim peppers
1

Gather your ingredients!

Vegan Thai Curry Recipe Ingredients

2

Cube the entire squash into bite sized pieces. An easy way to cube is to first, chop it in half length-wise. Lay the two halves flat on your cutting board and cut into inch-wide half discs. Lay the half disks flat and cut off the rind with a knife. Finally, cut the denuded pieces into cubes.

cubed butternut squash

3

Whisk one can of full fat coconut milk with 2 cups of pumpkin puree and 3 tablespoons of red Thai curry paste.

whisk coconut milk with Thai curry paste.

4

Add the whisked coconut milk and curry paste to the cube squash and begin heating. Bring to a boil, then lower heat simmer.

submerged squash

5

Chop 1 red bell pepper, 1 pablano pepper, and two Anaheim peppers into bite-sized pieces.

chopped peppers

6

Cut two cups of greens into pieces about one inch long. These will wilt and become flexible in the final dish.

cut greens

7

Wait until the squash is slightly softened before adding the greens and peppers to the pot. This will leave the peppers with a bit of firmness. If there is not enough liquid to submerge the solid ingredients, add a bit of water. Let everything simmer until the squash pieces become chew-ably tender.

simmering vegan red thai pumpkin curry recipe

8

Cop a cup of scallions and set aside. This garnish will add a lot of flavor to the final dish.

chopped green onions

9

Serve with a generous sprinkle of scallions on top. Enjoy!

Vegan Thai Curry Bowl