Tender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.
Pumpkin and coconut milk make a creamy base, while Thai red curry paste, lime leaves, fish sauce, and fresh lime juice keep the flavor lively. The paste brings chili and aromatic spices; the fish sauce adds saltiness and savoriness. Lime leaves lend a citrus aroma without making the sauce sour. For the best results, use a firm-fleshed pumpkin variety, such as butternut squash or Hokkaido. Butternut squash needs to be peeled; Hokkaido skin can soften as it cooks, though peeling it is also perfectly fine.
Pumpkin is especially plentiful in the Netherlands in autumn and, when stored well, is often available for longer. Cut the pieces to roughly the same size so they cook evenly. Let the curry simmer gently rather than boil vigorously: this cooks the pumpkin through without the edges falling apart and gives the sauce time to thicken. Stir gently along the bottom of the pan now and then. The exact cooking time depends on the pumpkin variety and the size of the pieces; check with the tip of a knife.
Red curry paste varies considerably in heat and saltiness from brand to brand. Start with two tablespoons and taste before adding more. Thai basil has a herby, slightly anise-like aroma. If you can’t find it, regular basil works as a milder alternative; add it at the very end, too. Lime leaves are best fresh or frozen, but if you can’t find them, leave them out rather than using a lot of extra lime juice. The juice should be stirred into the sauce at the end to preserve its fresh flavor.
Jasmine rice goes well with the tender pumpkin and soaks up the coconut sauce. Rinse the rice first until the water is mostly clear, and follow the package instructions for the amount of water; this varies by variety and brand. Serve the rice separately or spoon a portion into deep bowls with the curry alongside. You can also put extra lime juice on the table for anyone who wants more acidity. The curry is substantial enough to serve as a main course, but it can also be part of a meal with a simple cucumber salad. Once cooled, store leftovers in the refrigerator and reheat until piping hot throughout.
Rinse the jasmine rice in a sieve until the rinsing water is mostly clear. Cook the rice according to the package instructions and keep covered and warm.
Heat the oil in a large pan over medium-high heat. Fry the red curry paste for 1 minute, stirring, until fragrant.
Pour in the coconut milk and water and stir until smooth. Add the lime leaves and pumpkin. Bring gently to a boil.
Turn the heat to low and let the curry simmer gently, uncovered, for 15–20 minutes. Stir gently now and then. The pumpkin should be tender but hold its shape.
Stir the fish sauce and sugar into the curry. Take the pan off the heat and stir in the lime juice and Thai basil. Taste and adjust the balance if needed with a little extra lime juice or fish sauce.
Serve the curry with the warm jasmine rice.
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