Pumpkin Curry Recipe - Thai. Table. com. Method.

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Prepping. Take the pumpkin and slice it first into wedges, cutting along the groves. Remove the skin by slicing it against the cutting board. Once when you have the pumpkin pieces all peeled, remove the seeds and strands by slicing a thin layer away from the inside. Cut the pumpkin into 1 1/2 inch cubes. Slice the pork thin, into bite size pieces. Pick basil leaves. Tear the kaffir lime leaves from the center stem.

Julienne red pepper. Cooking. Pour half of the coconut milk into a pot, over medium heat. Add the red curry paste and mix it well with coconut milk. If your mixture starts to splatter too much, turn down the heat. Stir to prevent the bottom from sticking and burning. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Bobby Flay Coleslaw.

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Add pork and stir to coat the pork with curry mixture. When the pork is cooked, add the pumpkin. Add the rest of coconut milk and water. Season with fish sauce.

Simmer until pumpkin is soft, about 1. Add sliced red pepper and kaffir lime leaves. Add Thai basil. Turn off the heat. Stir to submerge the basil in hot curry to keep the leaves bright green. Lasagne Al Forno on this page.

The leaves will stay bright green for 1. Tasting. Pumpkin curry should be creamy with a hint of natural sweetness from the pumpkin. The curry is very mild. The longer you simmer, the thicker the curry gets. This is another dish that tastes great the next day because the pumpkin has absorbed the spices and the flavor of the pumpkin has dissolved into the curry.

Serve hot with rice.