Friday, November 10, 2006

Thai Pumpkin Curry


* 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
* 1 small or 1/2 large yam or sweet potato, peeled and cubed
* 1-2 medium carrots, cut into thick slices
* 1 yellow bell pepper, cut into bite-size pieces
* 1 cup cherry tomatoes
* 1/2 can chick peas, drained
* 2 Tbsp. grated orange rind
* 3-4 cloves garlic
* 1-2 fresh red chillies (or substitute fresh green chillies, OR 1-2 tsp Thai chilli sauce)
* 1 can coconut milk
* 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
* 2 Tbsp. vegetarian fish sauce (or regular fish sauce if you are non-vegetarian), or substitute 2 Tbsp. soy sauce
* 2 tsp. brown sugar
* juice of 1/2 lime
* juice of 1 medium orange
* 1/2 tsp. tumeric
* 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
* 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed (preferably all ground in a coffee grinder)
* 1/3 purple onion, sliced
* handful of fresh basil leaves
* optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)


1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon.
Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more [vegetarian] fish sauce (or soy sauce), 1 tsp. at a time. If not spicy enough for your taste, add more fresh chilli (or chilli sauce).
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant dish.


Blogger Farang Khii Nok said...

Love this recipe! If you'd like to peruse some of my personal vegetarian Thai recipes, you can check them out at:


1:40 PM  

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