Ingredients:

  • 2 tbsp coconut oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium yellow onion, diced
  • 2 lbs sugar pumpkin or Kabocha squash, peeled and cubed into 1-inch pieces
  • 1 red bell pepper, sliced
  • 2 medium carrots, sliced into rounds
  • 1 cup frozen peas or snap peas
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 cup fresh Thai basil leaves
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Peel the pumpkin and cut into uniform 1-inch cubes. Slice carrots and peppers into similar thicknesses.
  2. Heat coconut oil in a large pot over medium-high heat. Add pumpkin cubes and sear for 5–7 minutes until edges are golden-brown, then remove and set aside.
  3. In the same oil, sauté onion, carrots, and peppers until softened. Stir in red curry paste, garlic, and ginger, cooking for 2 minutes until fragrant and mahogany in color.
  4. Pour in coconut milk and vegetable broth, stirring to dissolve the paste. Return seared pumpkin to the pot and stir in soy sauce and coconut sugar.
  5. Lower heat to a simmer, cover, and cook for 15–20 minutes until pumpkin is tender but holds its shape.
  6. Stir in frozen peas and lime juice. Remove from heat immediately and fold in Thai basil and cilantro before serving.