Tuesday, March 29, 2016

Pumpkin Thai Curry


Pumpkin is an awesome vegetable that gives a rich creamy taste without being fatty. This is my first attempt in using pumpkin in something other than Indian food. This pumpkin curry is creamy and slightly sweet, yet spicy.  My family loved this recipe.

1 chili pepper
1 C coconut milk
4-5 kaffir lime leaves
3-4 sprigs Thai basil leaves
1 lb pumpkin
1/2 Tbsp salt(adjust to taste)
1-2 Tbsp Vegetarian Red Curry Paste
1 C water
Red Curry Paste
1. Cut pumpkin. Slice the seeds from inside. Using a sharp knife peel the pumpkin. Cut the pumpkin into 1 1/2 inch cubes.
2. Julienne red chili pepper. Set aside.
3. Pour half of coconut milk in a large pot, over medium heat. Stir in Red Curry Paste and mix well with coconut milk. Cook till reddish oil starts to form, stir to let the oil bring out the flavor.

4. Add pumpkin and stir to coat pumpkin with curry sauce. Add the remaining coconut milk and water. Season with salt to taste. Simmer until pumpkin is soft, about 15 minutes or less depending on the variety of pumpkin.

5. Add sliced red chili pepper and torn kaffir lime leaves. Add Thai basil leaves. Turn the heat off. Stir to submerge the basil in hot curry to retain the green of the leaves.

6. Serve hot with cooked rice.

Red jalapeno pepper or red bell pepper can be substituted for Thai red chili pepper.
Any yellow pumpkin can be used for this recipe. I used yellow pumpkin and Kabooja squash.
The curry should be creamy with a hint of sweetness of the vegetable and spice from the curry paste.

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