Galangal Lemongrass Pumpkin Curry is a fragrant and flavorful Thai dish that combines the earthy sweetness of pumpkin with the aromatic spices of galangal and lemongrass. Known for its creamy texture and vibrant color, this curry is both comforting and exotic, offering a delightful balance of sweet, spicy, and tangy flavors. The use of coconut milk adds a rich, velvety consistency, while the lemongrass imparts a refreshing citrusy note. Often enjoyed with steamed rice, this curry is a favorite among those who appreciate the complexity of Thai cuisine. It’s a perfect choice for a vegetarian meal, beloved for its warmth and depth of flavor.
Galangal Pumpkin Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pumpkin – 500 Grams
- Galangal – 2 Tbsp
- Lemongrass – 1 Piece
- Coconut Milk – 400 Ml
- Onion – 1 Piece
- Garlic – 4 Cloves
- Red Chili – 2 Piece
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
20 Grams
Saturated Fat
800 Mg
Sodium
30 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
8 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Peel and dice the pumpkin into bite-sized pieces. Set aside.
Step 2
Finely chop the onion, garlic, and red chili. Slice the lemongrass into small pieces.
Step 3
Heat a large pan over medium heat. Add the onion, garlic, and chili, and sauté until the onion is translucent.
Step 4
Add the galangal and lemongrass and cook for another 2 minutes until fragrant.
Step 5
Stir in the pumpkin pieces and coconut milk. Bring to a simmer.
Step 6
Add fish sauce, sugar, and salt. Cover and cook for 20 minutes, or until the pumpkin is tender.
Step 7
Adjust seasoning as needed. Serve hot with steamed rice.
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