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.
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For thai pumpkin & carrot curry
-
2⁄3 cup stock, vegetable
-
1 inch galangal, sliced
-
2 garlic cloves, chopped
-
1 stalk lemongrass, chop finely the white part only
-
2 chilies, red, fresh, seeded and chopped
-
1 teaspoon candied ginger, thinly sliced
-
4 carrots, sweet, peeled and cut into chunks
-
1 cup pumpkin, peeled, seeded, cut into chunks
-
2 tablespoons peanut oil
-
2 shallots, finely chopped
-
3 tablespoons red curry paste
-
1 3⁄4 cups coconut milk
-
6 sprigs basil, thai
-
1⁄8 cup pumpkin seeds, toasted (garnish)
-
2 green onions, thinly chopped (garnish)
-
4 cups rice, jasmine, steamed
How To Make thai pumpkin & carrot curry
-
1In a large pot add the stock and bring to a rapid boil.
-
2Add the galanga root , half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
-
3Add the carrots and pumpkin simmer for 5 - 10 minutes.
-
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.
-
5Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
-
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:
ADVERTISEMENT