Autumn Pumpkin Panang Curry
Warm and comforting, this Autumn Pumpkin Panang Curry brings the rich, earthy flavors of fall directly to your table. Made with tender pork loin or succulent chicken, and enhanced by fragrant Thai basil, this dish offers a delightful combination of sweetness, spice, and creamy coconut. The vibrant hues of pumpkin, bell peppers, and carrots not only pop visually but also add layers of texture and flavor. Perfect for family gatherings or a cozy weeknight dinner, this curry is highly adaptable; feel free to throw in any seasonal veggies you have on hand. As a bonus, it pairs beautifully with fragrant brown rice that soaks up the luscious curry broth. A true celebration of autumn ingredients, your taste buds are in for a treat!
N/A
Servings
400
Calories
14
Ingredients
Ingredients
Yellow onion
1 large (diced)
Coconut milk
3 (13 ounce) cans (well shaken)
Small pumpkin
1 (cleaned, seeded, and diced into 1-inch cubes)
Boneless pork loin or chicken breasts
2 lbs (cut into bite-sized pieces)
Olive oil
2 teaspoons (for sautéing)
Panang curry paste
3-4 tablespoons (such as Mae Ploy or substitute red curry paste)
Red bell pepper
1 (sliced)
Orange bell pepper
1 (sliced)
Large carrot
1 (sliced)
Fresh basil leaves
8-10 leaves (torn into large pieces (preferably red Thai basil))
Fish sauce
1 tablespoon (for flavor)
Lime juice
2 tablespoons (freshly squeezed)
Brown sugar or caster sugar
1 tablespoon (for sweetness)
Brown rice
4 cups (cooked according to package instructions)
Instructions
1
Preheat your stove to medium-high heat.
2
Start by preparing the brown rice according to package instructions, so it will be ready when the curry is finished.
3
Clean the pumpkin thoroughly and remove the seeds for later use. Cut away the skin to obtain the firm, sweet flesh. Dice the pumpkin into 1-inch cubes and reserve 4-6 cups for the curry; freeze or refrigerate any leftovers for future recipes.
4
In a large wok or stew pot, heat the olive oil over medium-high heat. Once hot (about a minute), add the diced onion and sauté until golden brown, approximately 2 minutes.
5
Cut the pork loin or chicken into bite-sized pieces. Add the meat to the pot alongside the panang curry paste. Stir to coat the meat in the paste and cook for about 5 minutes, just until the meat is browned on the outside, but not fully cooked through.
6
Shake the coconut milk cans well to mix and pour the contents into the pot. Be sure to scrape out any thick cream that may stick inside the cans.
7
Bring the coconut milk to a gentle boil and then reduce the heat to medium. Simmer for about 5 minutes to let the flavors meld.
8
Stir in the pumpkin chunks and allow the mixture to simmer for about 5-7 minutes, until the pumpkin is slightly tender.
9
Add the sliced carrot to the pot and simmer for an additional 3 minutes.
10
Then, incorporate the sliced red and orange bell peppers. These should cook for no more than 3 minutes to maintain their crispness.
11
Check the tenderness of the vegetables. If the pumpkin is soft and the bell peppers are still firm but tender, remove the pot from heat.
12
Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the seasoning with more fish sauce for saltiness or more lime juice for tanginess as desired.
13
To plate, place a generous portion of cooked brown rice in a bowl, spoon the curry over the rice ensuring a mix of meat, pumpkin, and sauce. Garnish with torn Thai basil leaves.
14
Serve immediately, and enjoy this delightful autumn-inspired dish!
Nutrition Information
18.75g
Fat
46.25g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Pumpkin Panang Curry?
Autumn Pumpkin Panang Curry is a warm, comforting Thai-inspired dish that combines pumpkin, coconut milk, and meat in a savory panang curry base.
Which proteins can be used in this recipe?
The recipe is designed for either boneless pork loin or chicken breasts cut into bite-sized pieces.
How many cans of coconut milk are required?
The recipe requires three 13-ounce cans of coconut milk, which should be well-shaken before use.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How do I prepare the pumpkin for the curry?
Clean and seed a small pumpkin, remove the skin, and dice the firm flesh into 1-inch cubes.
What kind of curry paste should I use?
The recipe recommends Panang curry paste, such as Mae Ploy, but red curry paste can be used as a substitute.
Which vegetables are included in this curry?
The dish features pumpkin, yellow onion, carrots, and red and orange bell peppers.
How much cooked brown rice is needed?
The recipe calls for 4 cups of brown rice, cooked according to the package instructions.
What are the fat and protein contents?
The dish contains 18.75g of fat and 15g of protein per serving.
How many carbohydrates are in a serving?
There are 46.25g of carbohydrates per serving.
How long should the yellow onion be sautéed?
Sauté the diced onion for approximately 2 minutes until it becomes golden brown.
How long do I cook the meat with the curry paste?
Stir and cook the meat and paste together for about 5 minutes until the meat is browned on the outside.
How long should the coconut milk simmer?
After adding the coconut milk, bring it to a gentle boil and let it simmer for about 5 minutes.
When is the pumpkin added to the pot?
Add the pumpkin chunks after the coconut milk has simmered, then cook for an additional 5-7 minutes.
What is the cook time for the carrots?
Add the sliced carrots to the pot and simmer for about 3 minutes.
How long should the bell peppers cook?
Cook the bell peppers for no more than 3 minutes to maintain their crispness.
What ingredients are used to season the curry at the end?
Stir in fish sauce, lime juice, and brown or caster sugar to finish the dish.
How can I adjust the saltiness of the dish?
You can adjust the saltiness by adding more fish sauce after the cooking process is complete.
What can I do to add more tanginess?
Add more freshly squeezed lime juice to increase the tanginess of the curry.
What is the recommended garnish?
Garnish the curry with torn fresh Thai basil leaves before serving.
What should I do with leftover pumpkin?
Extra pumpkin cubes can be frozen or refrigerated for use in future recipes.
How much olive oil is required?
The recipe uses 2 teaspoons of olive oil for sautéing the onion.
How much fish sauce is used?
The recipe calls for 1 tablespoon of fish sauce.
Is brown sugar the only option for sweetness?
You can use either 1 tablespoon of brown sugar or caster sugar for sweetness.
How much lime juice is needed?
The recipe requires 2 tablespoons of freshly squeezed lime juice.
How much pumpkin flesh should go into the pot?
Use 4-6 cups of diced pumpkin flesh for the curry mixture.
Is this recipe adaptable for other vegetables?
Yes, it is highly adaptable; you can include any seasonal vegetables you have on hand.
What stove heat settings are used?
Use medium-high heat for sautéing and browning, then reduce to medium for simmering.
Is this dish considered a comfort food?
Yes, it is described as a warm, comforting celebration of autumn ingredients.
What type of basil is preferred for this dish?
Red Thai basil is the preferred variety for the best flavor profile.