Creamy Yellow Thai Curry with Pumpkin
The leaves are falling, you can breath the cold air in the morning. Yes it´s fall! One of our favourite vegetables in total is the pumpkin. The most common pumpkin dish is a soup. But there are so many things you can do with pumpkins. For example a super easy and delicious Thai curry.
4 SERVINGS
Ingredients
1 hokkaido or butternut pumpkin, diced
3 tbs yellow curry paste
400 ml coconut cream
200 ml veggie stock
100 g cauliflower
1 big onion, chopped
3 tbs Garlic-Ginger Paste
2 thai chilis, chopped
1 tbs palm sugar
4 kaffir lime leaves
2 tsp soy sauce
Neutral oil
Mix all ingredients for the pesto in a blender and set aside.
Heat oil in a bowl and stir fry curry paste, onions, palm sugar, chilis and kaffir lime leaves for 2 minutes. Add Garlic-Ginger Paste and stir fry for another minute. Add pumpkin, stir fry for 1 minute and add coconut cream. Pour in 100 ml veggie stock. Simmer for 15 minutes on mid heat. Add cauliflower and simmer for another 5 minutes. If the sauce is to thick add more veggie stock!
Shut down heat. Season with soy sauce. Serve with fresh coriander leaves and fresh thai chilies.
What du you think?
We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!