Name: Pumpkin Curry
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb) -; 5 tbsp. vegetable or peanut oil, divided -; Kosher salt -; 1/4 c. Thai red curry paste -; 1 (13.5 oz) can coconut milk -; 1 small green bell pepper, seeded and sliced into strips -; 1 small red bell pepper, seeded and sliced into strips -; 1 medium shallot, halved and thinly sliced -; 2 to 3 Thai bird's eye chilis, sliced -; 1/3 c. canned bamboo shoots, drained and sliced into thin matchsticks -; 1/2 lime, juice -; 1 1/2 tbsp. fish sauce -; 1/4 c. fresh Thai basil, plus more thinly sliced for serving -; Lime wedges, for serving -; Steamed rice, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Curry

1. 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb) -

2. 5 tbsp. vegetable or peanut oil, divided -

3. Kosher salt -

4. 1/4 c. Thai red curry paste -

5. 1 (13.5 oz) can coconut milk -

6. 1 small green bell pepper, seeded and sliced into strips -

7. 1 small red bell pepper, seeded and sliced into strips -

8. 1 medium shallot, halved and thinly sliced -

9. 2 to 3 Thai bird's eye chilis, sliced -

10. 1/3 c. canned bamboo shoots, drained and sliced into thin matchsticks -

11. 1/2 lime, juice -

12. 1 1/2 tbsp. fish sauce -

13. 1/4 c. fresh Thai basil, plus more thinly sliced for serving -

14. Lime wedges, for serving -

15. Steamed rice, for serving -

How to cook deliciously - Pumpkin Curry

1. Stage

Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool.

2. Stage

When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2 inch pieces. Find some more tender pieces and mash enough to fill a ¼ cup measure and set aside.

3. Stage

In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and has darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer about 3 minutes more. Remove from heat and let cool slightly.

4. Stage

Add mashed pumpkin and ¼ cup water to coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth; return sauce to pot.).

5. Stage

Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes.

6. Stage

Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.