While I’ve prepared Indian curries, I’ve never made a true Thai curry, the key elements being coconut milk and Thai curry paste. But this week, I changed that.
Week: 44 of 52
I decided to make a curry with some pumpkin I had and used a recipe that called for butternut squash, but replaced the squash with pumpkin. This curry started by sautéing the pumpkin with cumin seeds until browned.
Following that, I cooked the onions and when softened, added a little of the coconut milk. Next came the curry paste.
To the onion mixture, I added back the pumpkin, the rest of the coconut milk, whole cloves, a cinnamon stick and water and simmered until the pumpkin was cooked through.
Finally, I stirred in spinach and cooked until just wilted, added some fish sauce for salt, and then served the curry over brown rice, sprinkled with cashews and served with a lime wedge.
This was a great mix of spicy, salty, sweet, and sour, and something I would definitely make again! Though maybe next time I’ll try making my own curry paste.
- Pumpkin or Winter Squash
- Cumin Seed
- Coconut Milk
- Red Curry Paste
- Fish Sauce