Recipe: Pumpkin Curry
- posted on: October 27, 2019
- posted by: Eva Jacobson
From Caroline Ferguson in the 21 Acres Market:
“I’ve long been a winter squash skeptic, deterred by cloying preparations that bury the needle on its natural sweetness. Brown sugar and pecans are great, but keep them far away from my vegetables! I created this Thai-style curry to complement sweet squash with plenty of salt, sourness, and spice. Add tofu or steak for a protein boost.”
Recipe serves 4-6 people.
2 cans coconut milk (not coconut water or cream), refrigerated for at least 1 hour
Heaping 1/4 cup yellow curry paste, such as Mae Ploy brand
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
Small knob ginger, minced
3 tbsp fish sauce
2 tsp sugar
Juice of 1 lime
Approx. 3 cups squash, peeled and cut into 1″ cubes (Long Island Cheese is my favorite to use here, but any will work well)
2 medium Yukon Gold potatoes, cut into 1″ cubes
2 bell peppers, roughly chopped
1 broccoli crown, cut into florets
Roasted peanuts, for garnish
Open cans of coconut milk and skim hardened coconut cream off the top with a spoon, leaving only the thin milk behind. Warm coconut cream in a large pot or Dutch oven over medium-high heat. Once cream is bubbly and sputtering (you want it to be very hot!), add curry paste and stir until smooth. Cook, stirring frequently, until mixture has darkened slightly and is fragrant. Dark streaks of oil may separate from the mixture—that’s a good sign.
Add shallots, garlic, and ginger, and sauté for a moment until slightly softened. Add fish sauce, sugar, lime juice, and remaining coconut milk, stirring until smooth. Season to taste with additional fish sauce, sugar, lime juice, and salt. Salt the broth a little more than you might think, since it will season all the vegetables you cook in it.
Once the mixture has heated through and is bubbling, add vegetables and reduce heat to medium-low. Simmer until vegetables are cooked to desired doneness. Serve over rice and top with roasted peanuts.