Wednesday, December 17, 2008

Pumpkin Braised in Thai Red Curry Sauce

I love making Thai food any day of the week. This is a Thai red curry pumpkin recipe that hits all the sweet, salty and spicy notes. This recipe also makes good use of wonderful locally grown New England pumpkin.

3 tablespoons of extra virgin olive oil or peanut oil
3 finely chopped garlic cloves
1 medium onion roughly chopped into chunks.
2 pounds of pumpkin flesh cut into small chunks( you can substitute butternut squash).
1 teaspoon of finely slivered ginger
1 teaspoon of finely slivered galangal
2 tablespoons of Thai red curry paste
3 kaffir lime leaves
1/2 pound of snake or long/yard beans cut into 1 inch pieces
1/2 cup of chicken or vegetable stock
1 can of coconut milk
2 tablespoons of fish sauce
1-2 tablespoons of brown sugar

Using a large fry pan, heat 3 tablespoons of oil. Saute the garlic and onion for a few minutes until fragrant. Add ginger, galangal, red curry paste and cook for an additional 3 minutes, stirring occasionally. Add pumpkin, kaffir lime leaves, long beans, coconut milk, stock, fish sauce, brown sugar to the pan. Bring to a gentle boil and then reduce heat. Simmer for 20 -30 minutes until the pumpkin and long beans are fully cooked. The pumpkin will help "thicken" the sauce. Correct seasonings with salt and pepper.


Karen said...

Yum, yum, yum! Thanks for posting this recipe. I started making yummy noises just reading it...

And Then Kate said...

I think I may make this in the next few days--it looks delish. I might need to e-mail you for support, though. :-)