After all the meat and heavy foods that I ate over the holidays, I've been feeling a lot more like I need to get some veggies into my diet. And I definitely don't mind if it's delicious enough that I don't even miss the meat. I'm a big fan of Thai curry, and when I can add some fabulous kabocha squash, I'm even more excited. Seasonal produce is always a big win. This curry is incredibly flexible; use whatever veggies you want
Roasted Pumpkin Red Curry
Kosher salt and freshly ground black pepper
2 to 3 tablespoons Maesri red curry paste
2 to 3 tablespoons Maesri red curry paste
4 large kaffir/makrut lime leaves
1 or 2 Thai chilies, thinly sliced
2 (15-ounce) cans full-fat coconut milk
2 (15-ounce) cans full-fat coconut milk
1 tablespoon fish sauce
1½ ounces palm sugar or 2 tablespoons packed light brown sugar
1½ ounces palm sugar or 2 tablespoons packed light brown sugar
1 teaspoon kosher salt
1 onion, cut into chunks
1 red bell pepper, sliced
½ pound Japanese eggplant, cut into chunks
¼ pound shimeji/clamshell/beech mushrooms1 red bell pepper, sliced
½ pound Japanese eggplant, cut into chunks
2 teaspoons cornstarch mixed with 1 tablespoon cold water to make a slurry
Cut the kabocha squash in half and scoop out the seeds using a spoon. Cut the squash into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Roast for 20 minutes, until just tender. Cool for 15 minutes and then peel the skin off or use a small paring knife to remove the skin.
Heat a Dutch oven or braiser over medium heat and add the remaining oil. Add the curry paste and kaffir lime leaves and cook for 3 to 4 minutes, stirring often, until the curry paste is very fragrant. Add the Thai chilies and coconut milk and stir until very smooth. Bring to a simmer, then add the fish sauce, palm sugar, and salt. Stir until the sugar is dissolved.
Add the onion, bell pepper, eggplant, and mushrooms, stir and cover for 7 to 10 minutes. Once the vegetables are tender, add the cornstarch mixture to the curry and stir well. Simmer for another 5 minutes or so, until very thick. Add the roasted kabocha squash and Thai basil leaves and cook for another 3 to 5 minutes, just to warm pumpkin and wilt basil.
Serve over jasmine rice with more Thai basil leaves and chili oil.
Thai basil leaves
Steamed jasmine rice, for serving
Chili oil, for serving
Preheat an oven to 400°F. Line a baking sheet with parchment paper and set aside.
Steamed jasmine rice, for serving
Chili oil, for serving
Preheat an oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the kabocha squash in half and scoop out the seeds using a spoon. Cut the squash into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Roast for 20 minutes, until just tender. Cool for 15 minutes and then peel the skin off or use a small paring knife to remove the skin.
Heat a Dutch oven or braiser over medium heat and add the remaining oil. Add the curry paste and kaffir lime leaves and cook for 3 to 4 minutes, stirring often, until the curry paste is very fragrant. Add the Thai chilies and coconut milk and stir until very smooth. Bring to a simmer, then add the fish sauce, palm sugar, and salt. Stir until the sugar is dissolved.
Add the onion, bell pepper, eggplant, and mushrooms, stir and cover for 7 to 10 minutes. Once the vegetables are tender, add the cornstarch mixture to the curry and stir well. Simmer for another 5 minutes or so, until very thick. Add the roasted kabocha squash and Thai basil leaves and cook for another 3 to 5 minutes, just to warm pumpkin and wilt basil.
Serve over jasmine rice with more Thai basil leaves and chili oil.
Makes 6 servings
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