Sunday, November 29, 2009

Pumpkin and Zucchini Thai Green Curry

Pumpkin and Zucchini Thai Green Curry
Home Cooking


This is another marriage of all those little crazes I get: pumpkin, coconut, curry... oh there's sweet potato in here too but it disintegrated so I didn't include it in the title.


I picked up the veggies on the weekend and grabbed a can of coconut milk and some green curry paste. That's all there is to it! The rest of the ingredients are pantry basics and of course, there's a lot of flexibility with what vegetables you include. If you really want to add meat - I SUPPOSE that's allowed too :p.

Pumpkin and Zucchini Thai Green Curry
Serves 2-3

Ingredients:
  • 1/2 small pumpkin
  • 1 large zucchini
  • 1 small sweet potato
  • 1cm cube of young ginger, minced
  • 50g (approx 2 tbsp) green curry paste
  • 1 tbsp vegetable oil
  • 1 cup chicken broth (you can also use veggie stock or just water)
  • 1/2 to 3/4 cup coconut milk
  • 2 tbsp palm sugar
  • 1 tbsp lime juice
Procedure:

1. Skin and cut the pumpkin and sweet potato into reasonably equal-sized chunks. Slice the zucchini (I like to keep the skin).2. In a large wok, heat the vegetable oil and dry fry the green curry paste with the ginger on high heat. Melt in 1 tbsp of palm sugar.3. Add the chicken broth and once it starts boiling, throw in the veggies.4. Reduce the heat and simmer with the lid on for around 20min or until the veggies are tender.5. Add the coconut milk, bit by bit, stirring gently until you get a good flavor and consistency. Taste and add more palm sugar and or lime juice if necessary.
6. Serve hot with steamed rice. Garnish with coriander (optional).


I think this curry turned out fabulous! A lot of the end result rests on your curry paste since that's where most of the flavor comes from. The other part of it comes from your ability to balance sweet/sour/spicy with the addition of sugar, lime juice etc. Don't be too liberal at any one point. Try and taste and adjust. Curries are very, very personal.

Close-up shot

If I had one complaint, it's that I didn't see any of the sweet potato - it was all mush by the end of the cooking process. In a way, that's good because it's probably what thickened up the sauce. On the other hand, I LIKE chunks of sweet potato so I'll probably use bigger chunks next time.

Curries made for lustful leftovers

2 comments:

  1. Still sounds wonderful, disentigrated sweet potato or no! Creamy and luscious!

    ReplyDelete
  2. What a simple but flavorful curry dish!

    ReplyDelete