Thai Red Curry with Pumpkin
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup coconut cream - we were told in Thailand that coconut cream is a must in curries... I will test it out with other types of coconut milk and report back.
  • 1-2 tablespoons red curry paste (can find a vegetarian version if you would like)
  • 1 lb pumpkin, cut into 1 in cubes – any yellow flesh squash will work
  • 1 cup water
  • ½ Tbsp salt
  • 1 red bell pepper, even thinly sliced
  • 2 cups or 1 can baby corn, roughly chopped
  • 3-4 sprigs basil - thai basil if you can find it
Instructions
  1. Pour half of the coconut cream into a pot, over medium heat. Add the red curry paste and mix well. If your mixture starts to splatter too much, turn down the heat. Stir continuously to prevent the bottom from sticking and burning. When the reddish oil starts to form, stir until fragrant.
  2. Add the pumpkin and stir to coat with curry sauce. Add the rest of the coconut cream and water. Season with salt; start at ½ tablespoon and taste. Each curry paste has a different salt content so you really need to taste it. Simmer until the pumpkin is soft, about 15 minutes.
  3. Add sliced red pepper, corn and basil. Turn off the heat. Stir to submerge the basil in hot curry to keep the leaves bright green. The leaves will stay bright green for 10 minutes or so. Serve while hot.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2013/04/24/thai-red-curry-with-pumpkin/