Editorial sample recipeThaibeginnerveganvegetariandairy-freegluten-free

Thai Pumpkin And Tofu Yellow Curry

Name: Thai Pumpkin And Tofu Yellow Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g Kabocha pumpkin, peeled, seeded, and cut into 2cm cubes; 350 g Extra-firm tofu, pressed and cut into cubes; 3 tbsp Halal yellow curry paste; 400 ml Unsweetened coconut milk, canned full-fat; 200 ml Vegetable broth; 2 tbsp Tamari or gluten-free soy sauce; 1 tbsp Coconut sugar; 0.5 cup Fresh Thai sweet basil, loosely packed leaves; 2 tbsp Vegetable oil

Creamy kabocha squash and pan-crisped tofu cubes simmered in a mildly spiced coconut yellow curry broth infused with fresh basil.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Thai Pumpkin And Tofu Yellow Curry

AI illustration

Technique to learn

Curry Paste Fry-off (Crack the Cream)

Cooking curry paste directly in rendered coconut cream splits the fats, caramelizing aromatics for deeper curry flavor.

Instructions

Step 1: 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.
Step 2: Add remaining oil to the pot, add yellow curry paste, and fry for 1 to 2 minutes until fragrant.

Step 3: Pour in half of the coconut milk and stir constantly until the red oil separates slightly from the coconut cream.

Step 4: Add the remaining coconut milk, vegetable broth, pumpkin cubes, soy sauce, and coconut sugar, bringing to a gentle simmer.

Step 5: Cover and simmer over medium-low heat for 12 to 15 minutes until the pumpkin is fork-tender.

Step 6: Fold in the fried tofu cubes and fresh Thai basil leaves, stirring gently for 1 minute until basil wilts, then remove from heat.

Cooking tips

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.

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