Pumpkin is for much more than pie! This recipe is a great way to try pumpkin as the star of a savory dish. This Thai-style curry is packed with flavor and spice, and will certainly warm you up as the weather cools down.
PRO TIP). If you're using shrimp, make sure they’re thawed, peeled, and deveined. For tofu, cut it into ½-inch cubes. For all meats, slice them as thin as you can, approximately ⅛-inch (2mm). Also be sure all of the vegetables are cut according to the ingredient list above, before you start cooking, as this recipe moves rather quickly.
FOR THE PUMPKIN Cut the pumpkin in half and cut out the stem. Use a spoon to scrape out and discard all the seeds and fibers from the center. Then, chop the kabocha into about 1-inch pieces.
FOR THE CURRY Warm up a large dutch-oven or wok over high heat, and add in the coconut oil. Once hot, add the curry paste and sauté continuously for one full minute. Then pour in a generous splash of the coconut cream and continue to sauté until the cream “breaks”, and you notice the oil separate from the cream. Add in the ginger, garlic, and onion and sauté for another 30 seconds. Next, add the soy sauce, fish sauce, sweetener, and remaining coconut cream. Once the sauce comes to a boil, stir in the pumpkin, peppers, and broccoli, and place a lid on the pot (I use a large lid on my wok). Let this cook for about 2 minutes, then stir in your sliced protein. Place the lid back on the pot and let cook for 5 minutes, or just until the protein is cooked through. Turn off the heat, then stir in the Thai basil and the juice of half a lime.
TO SERVE Ladle the curry into individual soup bowls, and serve while hot and bubbly! I like to garnish mine with more basil leaves and lime wedges.
