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Thai Red Squash Curry

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Easy, 1-pot squash curry with homemade red curry paste. A simple yet amazingly flavourful plant-based dinner!
Course Main Course
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Keyword easy vegan thai red curry, pumpkin curry, pumpkin recipes, thai red curry, vegan red curry recipe, vegan thai curry
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4
Calories 775

Ingredients

  • 1 Medium (around 800g) Squash peeled and thickly sliced
  • 350 g Extra Firm Tofu pressed to remove any moisture
  • 2 Tablespoons Soy Sauce
  • 800 ml Coconut Milk
  • 2 Medium Onions finely diced
  • 20 g Thai Basil de-stemmed
  • 1 Kaffir Lime leaf
  • 2 Tablespoon Vegetable Oil

Red Curry Paste

  • 1/2 Teaspoon Coriander Seeds
  • 1 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Black Peppercorns
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Demerara Sugar
  • 1 Medium Red Pepper roughly sliced
  • 2 Sticks Lemon Grass roughly chopped
  • 60 g Ginger peeled and roughly chopped
  • The juice of 2 Medium Limes
  • 3 Medium Banana Shallots peeled and roughly chopped
  • 6 Cloves Garlic peeled
  • 3 Tablespoons Vegetable Oil
  • 3 Tablespoons Soy Sauce
  • 4-6 Medium Red Chillies change the number of chillies depending on how spicy you want your curry

Instructions

  • Heat 1 tablespoon of vegetable oil in a frying pan over a medium heat. Add the cumin and coriander to the pan and toast until the spices begin to brown.
  • Tip the toasted spices along with the rest of the red curry paste ingredients into a blender. Whizz all the ingredients until it reaches a smooth but chunky consistency.
  • Heat 1 tablespoon of vegetable oil in a deep pan over a medium heat. Add the chopped onion and cook for 2-4 minutes until see-through.
  • Tip the red curry paste into the pan and cook for a further 3-4 minutes, until the curry paste starts to release it's fragrance.
  • Pour in the coconut milk, pumpkin, thai basil and kafir lime leaf. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender.
  • Whilst your curry is cooking, prepare your tofu. Thickly slice your tofu block. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium to low heat. Toss in your tofu and cook each side for around 5 minutes or until it begins to brown and crisp. When your tofu has around 1 minute left, pour over the soy sauce, evenly coating your tofu pieces. Fry on high until all the soy sauce has reduced.
  • Once your curry is cooked. Serve as is or over rice, quinoa, or cauliflower rice. You can garnish with some extra chillies, thai basil or match-sticked ginger.

Nutrition

Calories: 775kcal | Carbohydrates: 57g | Protein: 20g | Fat: 60g | Saturated Fat: 50g | Sodium: 1356mg | Potassium: 2334mg | Fiber: 7g | Sugar: 20g | Vitamin A: 30585IU | Vitamin C: 154mg | Calcium: 201mg | Iron: 14mg