Thai pumpkin curry with mustard greens and forbidden rice


Thai pumpkin curry

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Reprinted from Blue Apron

Let’s welcome in the autumn, Thailand-style. In this recipe, you’ll make a delicious pumpkin curry with traditional aromatics and Thai basil. In Thailand, small pumpkins are prized for their sweet flavor and smooth texture. They’re used in soups, steamed with custard to be served as desserts and prepared in curries with spices and greens. We’re warming up the kitchen with the latter here, using a sugar pumpkin and completing the dish with beautiful, dark, nutty forbidden rice.

Makes 2 servings; about 650 calories per serving



  • 3/4 cup forbidden rice

  • 1 14-ounce can light coconut milk

  • 3 cloves garlic

  • 2 scallions

  • 1 bunch mustard greens

  • 1 sugar pumpkin

  • 1 bunch Thai basil

  • 2 tablespoons Prik Khing curry paste

  • 3 tablespoons peanuts

  • 2 teaspoons coconut palm sugar

  • 1 1-inch piece ginger

  • 1 lime



1. Prepare the ingredients.

Preheat the oven to 450 degrees. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the stems of the mustard greens. Using a sturdy knife, cut off the top and bottom of the pumpkin. Remove and discard the seeds. Cut off and discard the skin. Cut the pumpkin in half, then into 3/4-inch-thick pieces; toss with olive oil and season with salt and pepper. Pick the basil off the stems; discard the stems. Roughly chop the peanuts. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get two teaspoons of zest. Quarter the lime.


2. Cook the rice.

Once the pot of water is boiling, add the forbidden rice. Cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside.


3. Roast the pumpkin.

While the rice cooks, arrange the seasoned pumpkin pieces in a single, even layer on a sheet pan. Roast 20 to 22 minutes, or until browned and tender when pierced with a knife.


4. Cook the aromatics.

Just before the pumpkin has finished roasting, in a large pan (nonstick, if you have one), heat two teaspoons of oil on medium-high until hot. Add the garlic, ginger, white parts of the scallions, lime zest and as much of the curry paste as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.


5. Add the vegetables.

Once the pumpkin has finished roasting, add the mustard greens and 1 cup of water to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the greens have wilted. Add the coconut milk, coconut palm sugar and roasted pumpkin pieces. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Remove from heat and stir in the green parts of the scallions and the juice of the four lime wedges; season with salt and pepper to taste.


6. Plate your dish.

Divide the cooked rice and pumpkin curry between two dishes. Garnish with the Thai basil and peanuts. Enjoy!


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