Thai Pumpkin Satay Recipes

Steps:

• In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

Steps:

• Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover.
• Blend until smooth.
• Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
• Marinate in refrigerator, stirring occasionally, for 1 hour.
• Alternately thread chicken, bell peppers and green onion pieces onto skewers.
• Discard any remaining marinade.
• Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
• Heat remaining pumpkin mixture; serve with satay.

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.