Thai Green Curry Vegetable Recipe – Sweet Potato & Pumpkin

Last Updated on 4 months by Neha Deshmukh

Thai Green Curry Vegetable Recipe – Sweet Potato & Pumpkin

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Thai Green Curry with Sweet Potato & Pumpkin? It’s a total game-changer. I first stumbled upon this combination during a trip to Thailand, and I’ve been recreating it in my kitchen ever since. It’s vibrant, flavorful, and packed with goodness. Plus, it’s surprisingly easy to make at home! Let’s dive in, shall we?

Servings: 4
Cooking Time: 16 minutes
Preparation Time: 15 minutes
Difficulty: Medium

Why You’ll Love This Recipe

This isn’t your average veggie curry. The sweetness of the pumpkin and sweet potato beautifully balances the spicy kick of the green curry paste. It’s a fantastic way to get your veggies in, and the coconut milk makes it incredibly creamy and satisfying. Honestly, it’s comfort food at its finest!

Ingredients

Here’s what you’ll need to create this Thai masterpiece:

• 1 Lemon grass stalk
• 4 Small green chilies
• 2 Kaffir lime leaves (plus 2 for garnish)
• 1 inch Galangal
• 4 Garlic cloves
• 3 Coriander roots
• 2 Tablespoon Coriander leaves
• 3 Small shallots
• 6 Thai sweet basil leaves
• 0.25 teaspoon Coriander seeds powder
• 1 teaspoon Cumin seeds
• 0.25 teaspoon White pepper powder
• 400 ml Coconut milk
• 2 Tablespoon Oil
• 1 Carrot
• 6 Baby beans
• 0.5 cup Yellow pumpkin
• 1 Thai sweet potato
• 8 Cherry tomatoes
• 1 Tablespoon Soya sauce
• 1 Tablespoon Brown sugar or honey
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Lemon Grass & Galangal: Regional Variations & Substitutes

Finding fresh lemongrass and galangal can sometimes be tricky depending on where you are. Look for them in Asian grocery stores. If you can’t find galangal, a small piece of ginger can work in a pinch, though the flavour won’t be quite the same. For lemongrass, the bulbous bottom part is what you need – bruise it to release the flavour.

Green Chilies: Spice Level Guide

I use small green chilies for a manageable heat. But feel free to adjust the quantity based on your preference! Bird’s eye chilies will give you a serious kick, while larger green chilies are milder. Remember to handle chilies with care and avoid touching your eyes!

Kaffir Lime Leaves: Importance & Where to Find

These are essential for that authentic Thai flavour. They have a wonderfully citrusy aroma. You can find them fresh or frozen in Asian markets. Dried leaves are okay, but they don’t have the same vibrancy.

Thai Sweet Basil: Unique Flavor Profile

Don’t confuse this with regular basil! Thai sweet basil has a slightly anise-like flavour that’s perfect for curries. It’s worth seeking out – it makes a big difference.

Coconut Milk: Choosing the Right Kind

Full-fat coconut milk is the way to go for richness and flavour. You can use light coconut milk if you prefer, but the curry won’t be as creamy. Look for brands with a high coconut content.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the green curry paste. Blend the lemongrass, green chilies, kaffir lime leaves, galangal, garlic, coriander roots, coriander leaves, shallots, Thai basil, coriander powder, cumin seeds, and white pepper powder with 1-2 tablespoons of water until it’s a super smooth paste. This is where the magic happens!
2. Next, chop your sweet potato and pumpkin into medium cubes. Cut the carrot into strips and the beans into similar lengths.
3. Cook the chopped vegetables in about 1/2 cup of water until they’re tender, but not mushy. We want them to hold their shape. Drain and set aside.
4. Heat the oil in a pan over medium heat. Add 3-4 tablespoons of your freshly made green curry paste and sauté for about 3 minutes, until it smells wonderfully fragrant. This step really wakes up the flavours.
5. Pour in the coconut milk and add the soya sauce and brown sugar (or honey). Give it a good mix to combine everything.
6. Add the cooked vegetables and simmer for about 5 minutes, letting the flavours meld together.
7. Gently stir in the halved cherry tomatoes and tear the remaining kaffir lime leaves and add them to the curry. Cook for just 1-2 minutes more – we want the tomatoes to soften slightly.
8. Serve hot with steamed rice or fragrant jasmine rice. Enjoy!

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. A little extra soy sauce or sugar can make all the difference.
• If your curry paste is too thick, add a splash more water.
• For a smoother curry, you can blend the sauce with an immersion blender before adding the vegetables.

Variations

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure your brown sugar isn’t processed with bone char.

Gluten-Free Adaptation

Use tamari instead of soy sauce to ensure it’s gluten-free.

Spice Level Adjustment

Reduce the number of green chilies for a milder curry, or add more for extra heat. You can also remove the seeds from the chilies to reduce the spice.

Festival Adaptation (e.g., Songkran)

During Songkran (Thai New Year), this curry is often served with a side of sticky rice and fresh fruit. It’s a celebration of flavours!

Serving Suggestions

This curry is fantastic on its own with rice. But you can also serve it with a side of roti or naan bread for dipping. A sprinkle of chopped peanuts or a squeeze of lime juice adds a nice finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have more time to develop!

FAQs

What is the best way to prepare the green curry paste from scratch?

Using a good quality blender or food processor is key. Start with the harder ingredients (lemongrass, galangal) and gradually add the softer ones. Add water sparingly to achieve a smooth paste.

Can I use other vegetables in this Thai green curry?

Absolutely! Broccoli, cauliflower, bell peppers, and eggplant all work well. Feel free to experiment with your favourites.

What kind of rice pairs best with this curry?

Jasmine rice is the classic choice, but basmati rice or brown rice also work well.

How can I adjust the sweetness of the curry?

Add more or less brown sugar or honey to taste. You can also use a different sweetener, like maple syrup.

Where can I source authentic Kaffir lime leaves and galangal?

Asian grocery stores are your best bet. You might also find them at farmers’ markets or specialty produce stores.

Can this curry be made ahead of time?

Yes! You can make the curry paste and cook the vegetables ahead of time. Store them separately and combine them when you’re ready to serve.

What is the difference between Thai sweet basil and regular basil?

Thai sweet basil has a slightly anise-like flavour, while regular basil is more peppery. They’re not interchangeable, but if you absolutely can’t find Thai sweet basil, regular basil is better than nothing!