thai pumpkin & carrot curry
(2 ratings)
A friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you. So much flavor. Hope you will enjoy this recipe Anna.
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For thai pumpkin & carrot curry
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2⁄3 cup stock, vegetable
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1 inch galangal, sliced
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2 garlic cloves, chopped
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1 stalk lemongrass, chop finely the white part only
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2 chilies, red, fresh, seeded and chopped
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1 teaspoon candied ginger, thinly sliced
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4 carrots, sweet, peeled and cut into chunks
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1 cup pumpkin, peeled, seeded, cut into chunks
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2 tablespoons peanut oil
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2 shallots, finely chopped
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3 tablespoons red curry paste
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1 3⁄4 cups coconut milk
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6 sprigs basil, thai
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1⁄8 cup pumpkin seeds, toasted (garnish)
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2 green onions, thinly chopped (garnish)
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4 cups rice, jasmine, steamed
How To Make thai pumpkin & carrot curry
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1In a large pot add the stock and bring to a rapid boil.
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2Add the galanga root , half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
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3Add the carrots and pumpkin simmer for 5 - 10 minutes.
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4Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
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5Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
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6Serve hot with rice and garnish with the pumpkin seeds and green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Thai Pumpkin & Carrot Curry:
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