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Thai Style Pumpkin Curry

Screen Shot 2018-10-28 at 11.46.41

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Thai style Pumpkin Curry

(Serves 4)

A gorgeous warming vegetarian curry!

Homemade curry paste is far superior to shop bought varities as it has a much more fresh and fragrant flavour. It can be kept in the fridge in an airtight jar for a month and can even be used as a base for stir fries. You can adjust the level of heat by adding more or fewer chillies.

First, make the curry paste as below if desired.

To make the curry:

75g curry paste

1 tin of coconut milk

½  Pumpkin, diced

2 tablespoons sesame oil

2 tablespoons groundnut oil

2 limes, 1 juiced

2 tablespoons nam pla

1 small courgette

1 small tin of chickpeas

a few baby corns

bunch of fresh coriander

1 red chilli (as much as you like!)

Method:

Heat a large saucepan or wok and add the pumpkin  to soften. Add the oils and the curry paste. Stir the curry paste until fragrant. Add the coconut milk, thick part first, then stir in the rest.

Bring to a boil and simmer for about 5 mins.

Add the courgette, baby corn and chickpeas and continue to simmer for about 3 mins and add lime juice, nam pla, coriander and red chilli

Check the vegetables are cooked

Taste the sauce and adjust lime juice and nam pla if necessary

Serve with sticky basmati rice, lime wedges and a sprinkle of coriander leaves.

Sticky Basmati rice

This sticky rice is perfect for soaking up all the lovely sauce from the curry

250g basmati rice

375 ml water (or cover with half an inch over)

Place the rice in the pot with the water, add a pinch of salt. Boil for 10 mins or until the water has evaporated. Place a tight fitting lid on and leave for at least 10 mins or up to 40 mins. Fluff up with a fork before serving. 

Homemade Thai Curry Paste

2 teaspoons coriander seeds

2 teaspoons cumin seeds

2 fresh red chillies, chopped coarsely

1 green chilli, chopped coarsely

2 large cloves of garlic

2 onions, chopped roughly

2 sticks of fresh lemongrass

3 kaffir lime leaves

zest of half a lime

1 teaspoon of finely chopped ginger

half a cup of fresh coriander, stalks and leaves

1 teaspoon of shrimp paste

1 tablespoon of peanut oil

pinch of chilli flakes

2 tablespoons Soy sauce

1 tablespoon Nam Pla (Thai fish sauce)

Heat coriander and cumin seeds in a pan until fragrant

Place in pestle and mortar with salt to get some traction

Grind to a fine powder

Place all the ingredients except the oil and sauces in a food processor and blitz until it forms a smooth paste, scraping the sides down as you blitz

Add the oil, soy sauce and nam pla and combine

 

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