Sunday, December 7, 2014

Pumpkin Red Thai Curry

I like my curry strong- like strong enough to punch you in the face just like they serve in Thailand. It needs to be super spicy and flavorful. None of that mild stuff. If you want something more gentle, try the recipe from Love and Lemons. My recipe is loosely based off of it. I also like to make about 10 servings at a time, so if you're not feeding lots of people, halve the recipe.

Also this is a picture of Rex eating a Turkey cake from the Dining Dog. It's the coolest pet store with food for animals and humans. I had a chai spiced yoghurt sample from there. So good.

Pumpkin Thai Curry

4 cups Kobocha + pumpkin squash purée
1 jar Red Curry paste
7 kefir lime leaves, sliced
5 cloves garlic
1 medium red onion
3 shallots
2 inch piece ginger, peeled
1 red thai chili, whole
1 can coconut milk
1/4 cup maple syrup
Splash fish sauce
4-5 cups water

Roughly chop the onions and shallots. Sauté over medium heat in some coconut oil for about 10 minutes until translucent. Chop the ginger. Add the garlic cloves whole, ginger, chili, and chili paste and stir for about 3 minutes. Add the squash, 4 cups water, maple syrup, and lime leaves. Then being to a boil, lower heat to low and simmer for half an hour. Blend with an immersion blender until smooth. Then add the coconut milk and a splash of fish sauce. Season with salt and more fish sauce if necessary. Add more water if you want a thinner curry.

Serve over rice garnished with cilantro and picked carrots and daikon radish.

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