Photo: Chris Emeott
The first time I had this classic Thai curry was back in the early 1990s when I traveled first class on Thai Airways. I was immediately captivated by the presentation and the taste—it was both elegant and unforgettable. The curry was served in a small, hollowed-out pumpkin, a clever and visually stunning way to enjoy such a flavorful dish.
Since then, I’ve recreated this dish countless times at home, experimenting with variations over the years. One of my favorite adaptations is using leftover turkey after Thanksgiving. The rich, creamy curry pairs beautifully with the tender meat, and serving it in a pumpkin makes it as much a feast for the eyes as it is for the palate.
Thai Red Curry in a Pumpkin
For the Pumpkin Bowl
- 1 small pumpkin (about 2–3 lbs.)
- 1 Tbsp. olive oil
- pinch of salt
For the Curry
- 1 cup coconut milk, divided
- 2 Tbsp. Thai red curry paste
- 7 oz. chicken, shrimp or tofu, cubed
- 1 cup mixed vegetables (for example: bell peppers, green beans, zucchini)
- 1 Tbsp. fish sauce or soy sauce
- 1 tsp. brown sugar
- ¼ cup water or chicken stock
- Thai basil leaves (for garnish)
To prepare the pumpkin bowl, preheat the oven to 375 F. Cut off the top of the pumpkin, and scoop out the seeds and fibers. Brush the inside with olive oil, and sprinkle with a pinch of salt. Place the pumpkin (and the lid, if desired) on a baking sheet, and roast for 30–40 minutes until the flesh is tender but the pumpkin holds its shape. For the curry, heat a saucepan over medium heat, and add 1/4 cup of the coconut milk. Stir in the red curry paste, and cook for 1–2 minutes until fragrant. Stir in the chicken, shrimp or tofu, and cook until just done (about 3–5 minutes). Add the remaining coconut milk, vegetables, fish sauce, brown sugar and water or stock. Simmer for 5–7 minutes or until the vegetables are tender. Pour the hot red curry into the roasted pumpkin. Top with Thai basil leaves, and serve immediately.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on amazon.com.
