Thai · beginner
Thai Pumpkin And Tofu Yellow Curry
Creamy kabocha squash and pan-crisped tofu cubes simmered in a mildly spiced coconut yellow curry broth infused with fresh basil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of vegetable oil in a pot over medium heat and pan-fry tofu cubes until lightly browned on all sides, about 5 minutes; transfer to a plate.
- 02
Add remaining oil to the pot, add yellow curry paste, and fry for 1 to 2 minutes until fragrant.
- 03
Pour in half of the coconut milk and stir constantly until the red oil separates slightly from the coconut cream.
- 04
Add the remaining coconut milk, vegetable broth, pumpkin cubes, soy sauce, and coconut sugar, bringing to a gentle simmer.
- 05
Cover and simmer over medium-low heat for 12 to 15 minutes until the pumpkin is fork-tender.
- 06
Fold in the fried tofu cubes and fresh Thai basil leaves, stirring gently for 1 minute until basil wilts, then remove from heat.
A LITTLE KITCHEN KNOW-HOW
Curry Paste Fry-off (Crack the Cream)
Cooking curry paste directly in rendered coconut cream splits the fats, caramelizing aromatics for deeper curry flavor.
Notes from the kitchen
- Pressing the tofu removes moisture, enabling it to absorb curry flavors without becoming waterlogged.
- Kabocha pumpkin skin is edible when thoroughly cooked, but peeling yields a creamier curry texture.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
