For me, there is nothing closer to heaven than Thai food. I love just about any Thai dish, but if Pumpkin Curry is on the menu I will order it every time. This isn't the first time I have tried to recreate this curry at home, but this recipe comes pretty close to the real thing. You can used Thai red curry paste that you find in Asian grocery stores, but I have also included a recipe here if you have the time to make.
Prep time: 1 hour, 15 mins
Cook time: 35 mins
Serves: 6
INGREDIENTS:
6 tbsp Thai red curry paste (see
recipe below)
1 14 ounce can coconut milk
½ teaspoon lime zest
1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
1 package firm tofu, drained and cut into 1-inch cubes
1 14 ounce can coconut milk
½ teaspoon lime zest
1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
1 package firm tofu, drained and cut into 1-inch cubes
½ yellow bell pepper, chopped into
bite-sized pieces
½ green bell pepper, chopped into
bite-sized pieces
½ onion, chopped into bite-sized
pieces
1 tablespoon sugar
1 tablespoon fish sauce or soy sauce
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)
1 tablespoon sugar
1 tablespoon fish sauce or soy sauce
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)
¼ cup Soybean oil
Curry Paste:
3 dried red New Mexico or Anaheim
chili peppers
10 small dried red chilies, such as chiles de arbol or chiles japones
½ cup coarsely chopped shallots or
onions
¼ cup coarsely chopped garlic
1 tbsp coarsely chopped fresh ginger
or fresh galangal
1 tbsp ground coriander
1 tsp ground cumin
½ tsp freshly ground pepper
½ tsp salt
DIRECTIONS:
For the Paste: Stem and seed the large and small dried red chilies, break them
in large pieces and place them in a small bowl.
Add warm water to cover and set aside while you prepare the remaining
ingredients.
In the work bowl of a
small food processor or blender, combine the shallots, garlic, ginger,
coriander, cumin, pepper and salt. Add
the softened chilies along with ¼ cup of the soaking water. Process everything to a fairly smooth puree,
stopping now and then to scrape down the sides, and add more soaking water a tablespoon
or two at a time, if you need it to help grinding. Transfer the paste to a
small jar and cover tightly. The paste
can be stored in the refrigerator for about 3 weeks, or in the freezer for
about 3 months.
For the Curry: In
a wok or large saucepan, heat the soybean oil until hot and bubbly. Add the
drained tofu and pan fry on each side until slightly browned and crispy. Remove tofu and dry off on a paper towel to
remove excess oil.
In a large saucepan, cook the cubed
pumpkin in boiling water until it is just cooked through, about 6 minutes (or
microwave with about 1 cup water for 6 minutes) Drain and set aside.
Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the bell-pepper, onion, sugar, fish sauce, basil leaves, and lime juice until onions are translucent and cooked through. Add the cooked squash and tofu. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilantro leaves if desired. Serve with Jasmine or brown rice.
Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the bell-pepper, onion, sugar, fish sauce, basil leaves, and lime juice until onions are translucent and cooked through. Add the cooked squash and tofu. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilantro leaves if desired. Serve with Jasmine or brown rice.
