|08-08-2009, 12:33 PM||#1|
Join Date: Dec 2007
Thai Red Curry Pumpkin
My version of the Thai Red Curry Pumpkin at Osha
Totally scrumptious, for this you really need a superb flavored pumpkin, like Kabocha or Red Kuri and a creamy, rich coconut milk (fresh if you can make it).
The (vegetarian) South East Asian food I had at Slanted Door, At the Door and Osha in San Francisco is amazing, as good as or better than the vegetarian food I had in South East Asia.
• 1 tablespoon vegetable oil
• 1 medium or 2 small onions, cut into wedges
• 2 cloves garlic, crushed
• 1-2 tablespoons Thai red curry paste
• 2 teaspoons fresh gingeroot, minced
• ½ cup vegetable stock
• 1 3/4 cups coconut milk
• 1 ½ -2 pounds kabocha squash or red kuri squash, cut into one and a half inch cubes ( peeling is optional)
• 1- 2 cups vegetables eg ½ cup sliced bell peppers with 1 cup sliced bamboo shoots and/or cauliflower and/or sugar snap peas and ½ cup cubed tofu or 1 cup asparagus, halved and 1 cup young squash eg pattypan or yellow squash, thickly sliced, or 1 cup sweet potato, peeled and cubed and par boiled 5 minutes and ½ cup sliced bell peppers.
• Sliced lemongrass ( optional)
• 1 fresh or dried Thai chile (optional- only if you like it hot!)
• 1/2 cup fresh Thai or sweet basil
Heat oil in wok or deep frying pan. Add onions, garlic, ginger and curry and stir 1 minute. Add stock and coconut milk and bring to simmer. Add the pumpkin, cover and cook for 10 minutes. Add vegetables (and lemongrass and chile if you are using) and cook another 5-7 minutes until the pumpkin is soft. Taste for salt. Stir in basil leaves leaving a few for garnish. Serve with jasmine or brown rice. Garnish with fresh basil leaves. Serves 4.
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