Mashed Thai Red Curry Pumpkin Recipes
MASHED THAI RED CURRY PUMPKIN
This is the companion recipe to Recipe #260282. It's a little milder in flavor. Any type of orange-fleshed squash or pumpkin can be substituted, but be aware that different moisture levels will affect the consistency of the final product. I used kabocha, but pumpkin or butternut would also be fine.
Provided by Sass Smith
Categories Vegetable
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
- Cook for five minutes, stirring the curry into the coconut milk.
- Add squash, 2 tbs. butter and salt; mix to combine.
- Add maple syrup to taste.
- Butter small gratin dishes or a large casserole.
- Spoon mixture into dishes and dot with remaining butter.
- Broil for 3-4 minutes.
Nutrition Facts : Calories 232.8, Fat 17.2, SaturatedFat 12.9, Cholesterol 24.4, Sodium 490.9, Carbohydrate 20.6, Fiber 1.4, Sugar 13.6, Protein 2.2
THAI RED PUMPKIN CURRY
Make and share this Thai Red Pumpkin Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wok or deep frying pan over high heat.
- Add oil, onions, ginger and curry and cook 1 minute.
- Add stock and coconut milk and bring to simmer.
- Add the pumpkin, cover and cook for 5 minutes.
- Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
- Stir in basil.
- Serve with rice.
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