Thai Pumpkin Curry

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Preparation Time30 minutes

Serves4-6

AmountIngredientPreparation
2 tablespoons fish sauce
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
4 teaspoons curry powder
1 tablepoon paprika
2 teaspoons whole cumin
1 medium, minced yellow onion
1 tablespoon, minced fresh ginger
1/2 cup coconut milk
1 tablespoon lime juice
1.5 teaspoons coriander, whole
2 tablespoons, minced fresh garlic
4 cups cubed pumpkin, fresh
2/3 cup vegetable oil

1. Add all ingredients except pumpkin and coconut milk to a food processor and mince very finely. If you don't have a food processor, just mince all the whole ingredients very finely and mixed them all together.

2. Fry the mixed spices, onion, etc at medium heat for 5 minutes, until very fragrant. Stir frequently to avoid burning.

3. Add the coconut milk and 2/3 cup water to the mixture and stir to produce a thick sauce.

4. Add the cubed pumpkin and cover. Let simmer for 20-30 minutes until pumpkin is fork tender. Serve over rice.

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