Comforting Thai Pumpkin Curry [Low-carb, Sugar-free, Gluten-free]
Thai Pumpkin Curry
Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free
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. This comforting dish is sweet, spicy, and creamy, with lots of bold flavor from tons of ginger, garlic, and lemongrass that compliment the sweet pumpkin and creamy coconut. And what’s nice about this recipe is its versatility. You can use any of your favorite meats and vegetables - it’s flexible! Or try it without meat for a super yummy vegetarian option.
For this curry, I used Kabocha. Kabocha squash, sometimes called Japanese pumpkin, is a true treat this time of year and has a really special pumpkin flavor. It’s also unique because the skins are fully edible after they are cooked, and actually add a very nice texture to the dish. If you can’t find Kabocha squash, don't fret! Make sure to check out the PRO TIPS below for a few other options. But it may be worth the hunt to find the kabocha, if possible.
Macros per Serving
Servings: 4
Calories: 511
Protein: 35.7 g
Fat: 30.3 g
Net Carbs: 18.5 g
INGREDIENTS:
1 lb. - Protein of your choice! (see PRO TIPS)
2 Tbsp - Coconut oil (or Avocado oil)
2 Tbsp (from a 4 oz can) - Thai Red Curry Paste (I use Maesri brand. And feel free to use more curry paste if you like it spicy like I do!)
14 oz can, divided - Coconut cream (be sure to buy Thai-style unsweetened coconut cream)
1” cube - Fresh ginger, peeled and minced (see PRO TIPS)
5 cloves - Garlic, chopped
1 - White or yellow onion, chopped into 1-inch squares
2 Tbsp - Soy sauce
1 Tbsp - Fish sauce
3 Tbsp - Granulated sweetener (I recommend allulose)
One-half of a 2 to 2.5 lb. Kabocha squash (see PRO TIPS)
1 - Red bell pepper, seeded and chopped (1-inch squares)
½ head - Broccoli, cut into small florets
1 bunch - Thai basil, stems removed
Juice of a ½ Lime (cut the other half into wedges for garnish)
PRO TIPS:
Feel free to try boneless chicken breast, steak, pork chops, or shrimp. You can also use tofu for a vegetarian option.
Kabocha is in season right now, so many grocery stores do have them in stock! However, you can find them year-round at your local asian market. If you just can’t find it, you can use acorn or butternut squash instead. But note, those need to be peeled before cooking.
Let’s talk ginger! A really nice hack for peeling ginger is just using a regular spoon to peel it. Just rub down the edges of the ginger with the edge of the spoon. And, you can use a microplane or small grater to make minced ginger very quickly. Alternatively, I like to slice my peeled ginger into ½-inch (2mm) slices, and then use the side of a kitchen knife to smash and chop the ginger. It almost instantly makes a ginger “paste”.
Have you pre-ordered my new cookbook yet?? It’s loaded with super delicious 30-minute meals (and it’s keto-friendly!). PRE-ORDER HERE. Don’t forget, you even get my new eBook as a free gift for pre-ordering ;)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
PREP THE MEAT & VEGGIES Start by prepping the meat of your choosing (see 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.
