The cooling flavor of the coconut milk contrasts with the taste of the nutty roasted pumpkin and the slightly spicy effect of the curry paste. The impressive bright color of this vegetarian Thai curry is perfect for a cozy fall day.
If you enjoy this pumpkin coconut curry recipe, give these a try:
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Potatoes? What kind and quantity…sorry-not listed in ingredients.
While I haven’t tried it, I would recommend making the full cake then letting it cool to room temperature and at this point wrapping it up and if you are planning on eating it within the week then refrigerate and otherwise wrap it up and freeze it. Let it defrost or come to room temperature and reheat in the oven at 350ºF. Hope this helps!
So sorry about that! Oversight – all fixed. It’s 1 large russet potato, peeled and chopped. Thank you for alerting me to this error! Your input helps make my recipes better!
Why is the name of this recipe Thai Yellow Coconut Curry but it is red curry?
I’m not going to lie – it was an oversight on my part! I changed it 🙂 but I had originally tried it with yellow curry then decided to change it to homemade red curry and liked it better then clearly forgot to change the title of the recipe (insert facepalm)