Wednesday, January 11, 2012

Thai Pumpkin Curry

{thai pumpkin curry}
my recipe

2 Tablespoons vegetable oil
1 Tablespoon freshly grated ginger
2 cloves garlic minced
1 small thai red pepper seeds removed {unless you like it really hot}
4 scallions, thinly sliced
3-4 Tablespoons Thai red curry paste {or to taste}
2 cans coconut milk
1 cup chicken stock
3 Tablespoons fish sauce
1 1/2- 2 Tablespoons brown sugar {optional, but helps in balancing the flavors}
1 small pumpkin peeled, seeded and cut into bite sized chunks
4 medium potatoes, peeled and cut into large chunks
6-8 basil leaves, plus more for garnish

1/2 lime, freshly squeezed {plus lime wedges for serving}

in a large saucepan or casserole, heat vegetable oil over med-low heat. add garlic, red pepper, scallions, and ginger, and cook just until fragrant. add the curry paste and stir to incorporate. add coconut milk, chicken stock, fish sauce and brown sugar and bring to a boil. reduce heat to a simmer and add pumpkin, potatoes, and basil and cook uncovered until potatoes and pumpkin are tender, but not mushy{around 20 minutes}.
turn off heat and stir in freshly squeezed lime juice. taste to adjust seasonings... i usually end up adding a bit more fish sauce, but it's all about balancing flavors here {salty, sweet, acid, spice... don't be afraid to adjust}.
serve over rice. garnish with lime wedges and more basil.

*notes* butternut squash can be used in place of pumpkin. also, you can leave out the thai pepper if you want the dish to be more mild.

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