For Anna - Thai Pumpkin & Carrot Curry
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“My 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 offering Anna.”
For Anna - Thai Pumpkin & Carrot Curry
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- In a large pot add the stock and bring to a rapid boil.
- Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
- Add the carrots and pumpkin simmer for 5 - 10 minutes.
- Heat 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.
- Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
- Serve hot with rice and garnish with the pumpkin seeds and green onions.
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For Anna - Thai Pumpkin & Carrot Curry