Description
The creamy, aromatic Pumpkin Massaman Curry is a comforting dish with tender chunks of pumpkin simmered in a rich, coconut-based curry sauce with fragrant spices, crunchy peanuts, and a hint of sweetness.
Ingredients
Scale
- 2 cups peeled and cubed pumpkin
- 1 pound chicken breast or thighs, cut into bite-sized pieces (or firm tofu for vegetarian option)
- 3–4 tablespoons Massaman curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium potatoes, peeled and cubed
- 1 large onion, sliced thinly
- 1/2 cup roasted peanuts (unsalted preferred)
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 tablespoons tamarind paste (or lemon juice as substitute)
- 1–2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Optional garnishes: fresh cilantro, lime wedges, chili flakes
Instructions
- Peel and cube the pumpkin and potatoes into bite-sized pieces. Slice the onion thinly, and chop the chicken or tofu into chunks.
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
- Stir in 3-4 tablespoons of Massaman curry paste and cook for 1-2 minutes until fragrant.
- Pour in the can of coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- Toss in the cubed pumpkin and potatoes, ensuring they’re submerged in the sauce. Cover and let simmer for about 15 minutes.
- Stir in the chicken or tofu chunks and simmer for another 10-15 minutes until cooked through and tender. Add water or broth if the sauce thickens too much.
- Add 2 tablespoons of fish sauce, 2 tablespoons of tamarind paste, and 1-2 tablespoons of brown sugar. Taste and adjust the balance of salty, sweet, and tangy flavors.
- Stir in 1/2 cup of roasted peanuts for crunch and nutty flavor.
- Serve hot with fresh cilantro, lime wedges, and chili flakes if desired.
Notes
[‘Cooking the curry paste and onions slowly unlocks their flavors, so take your time.’, ‘Ensure pumpkin and potato chunks are roughly the same size for even cooking.’, ‘Add water or broth if the curry gets too thick while simmering.’, ‘Taste and adjust the balance of sweet, salty, and tangy flavors before serving.’, ‘Fresh pumpkin and potatoes make a big difference in flavor and texture.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 6
- Protein: 20
Keywords: Pumpkin Curry, Massaman Curry, Thai Recipe, Comfort Food, Easy Dinner, Vegetarian Option