31/10/2021
Have fun with Halloween tonight and pumpkin lantern making, but please be food-waste conscious and DONT throw the Pumpkin flesh out. Here's my simple but popular crowd pleasing recipe for my Thai style pumpkin curry... all ingredients available at a supermarket or local world food store.
Thai Pumpkin Curry - for 4 ish...adapt for your needs
Couple of crushed garlic cloves, 1 large onion diced, 1 tablespoon Thai Yellow Curry Paste, 6 shredded lime leaves,1" fresh grated ginger, pumpkin - peeled, seeded, diced and oven roasted till slightly charred at edges, handful of peanuts or cashews (opt.),
1 can Coconut Milk ,1 teaspoon Soy Sauce, juice of 1 lime & zest,
1 tblsp fish sauce (opt. if veggie). You can add some baby potatoes too if you like, or chopped peppers, green beans, or some sweet potato which you can roast alongside the pumpkin. Thai basil Leaves and/or coriander,2 tablespoons of palm sugar or light brown sugar. Sunflower or rapeseed oil.
Heat oil in a large pan, fry onion over a medium heat until soft & golden. Add garlic, ginger & curry paste, fry for a minute. Add coconut milk, bring to a simmer, then add fish sauce, lime leaves, lime juice, nuts & all veggies. Simmer gently for about 15 minutes so the vegetables absorb the flavours but not cooked to a mush. Add sugar & soy sauce. When veggies are cooked, add Basil leaves if using. Taste taste - If it needs more salt add fish sauce; more sweetness - add sugar. Put lid on and turn off the heat. Spoon into a bowl of steamed basmati rice and garnish with coriander & some chopped nuts. Yum.
