Pumpkin curry is not one of my favorite curries. As I learned to appreciate vegetables and other ingredients and taste their pure flavors, pumpkin curry now ranks high in my kitchen. The sweetness of the pumpkin contrasts with the slightly salty curry. Each bite is filled with cream, nutty pumpkin and hot sauce. Every fall, I look forward to pumpkin curry.
The difference between a pumpkin and a pumpkin seems to lie on which side of the pond you live on. Even though I was on the side of the "pumpkin", the pumpkin gave fairytale associations. This fairy godmother won't turn pumpkins into your party coaches, but she can turn pumpkins into curries to satisfy your appetite.
This recipe is suitable for any type of pumpkin or pumpkin. In the picture on the right, I use a fairy tale pumpkin, also known as a musk pumpkin. However, in the step-by-step picture below, kabocha squash is the day's choice. Fairytale pumpkins cook faster and have a bright orange color like carrots. The roast meat is thicker and brighter yellow. I prefer kabocha because its taste is closer to Thai pumpkin.
1 slice of chili pepper cut into thin slices
1 cup coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
4-5 lemon lime leaves
1 cup sliced pork
1 pound pumpkin
1/4 cup Thai basil
1 cup of water
<h1 class="pgc-h-arrow-right" data-track="14" > tips and practices</h1>
Any yellow fleshy pumpkin or zucchini tastes great in curry. The content of pumpkin and pork is approximate. Pumpkin curry is a very flexible and tolerant dish. You can change the ratio extensively without increasing the balance.
In Thailand, we use sliced medium-spicy fresh chili peppers, which are not available in the United States. Jalapeno pepper would be a good alternative. Choose a red color for dramatic color. If you can't find any jalapeno pepper, even a thinly sliced bell pepper can bring out the beauty.
If you're going to mass-produce in the next few days, cut the pumpkin into small pieces and eat the small pieces of pumpkin first. When heated up after a few days, the chunks will dissolve into smaller chunks, thickening the curry.
Pumpkin makes this curry thick and creamy, and if you want to reduce coconut milk, the curry will still be creamy.
<h1 class="pgc-h-arrow-right" data-track="19" > in preparation</h1>
Pick up the pumpkin and cut it first into a wedge shape, cutting it along the grove. Slice the skin on a cutting board to remove the skin. When you have a time when the pumpkin slices are all stripped off, pull from the inside out by cutting thin layers to remove the seeds and chains.
Cut the pumpkin into 1 1/2-inch cubes. Cut the pork into thin slices and cut into small pieces. Pick the basil leaves. Tear the African lime leaves from the central stem. Silky red pepper.
<h1 class="pgc-h-arrow-right" data-track="22" > cooking</h1>
Pour half of the coconut milk into the pan and heat over medium heat. Add the red curry paste and mix well with coconut milk. If your mixture starts to splash too much, turn down the heat. Stir to prevent bottom sticking and burning. When the oil begins to form, stir to make the oil emit the flavor and aroma of the spices.
Add the pork and stir, wrapping the pork in a curry mixture. After the pork is cooked, add the pumpkin. Add the rest of the coconut milk and water. Season with fish sauce. Cook slowly until the pumpkin is tender, about 15 minutes.
Add the thinly sliced red peppers and black African lime leaves. Join Thai basil. Turn off the heating. Stir to immerse the basil in a hot curry to keep the leaves bright green. The leaves will remain bright green for about 10 minutes.
<h1 class="pgc-h-arrow-right" data-track="26" > tasting</h1>
Pumpkin curry should be creamy with the natural sweetness of pumpkin. The curry is very mild. The longer it is cooked, the thicker the curry becomes. This is another dish the next day, as the pumpkin absorbs the spices and the flavor of the pumpkin has dissolved in the curry.
Serve hot with rice.