For Anna - Curry - Pumpkin & Carrot |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you. So much flavor. Hope you will enjoy this offering Anna. Ingredients:
2/3 cup stock, vegetable |
1 inch galangal, sliced |
2 garlic cloves, chopped |
1 stalk lemongrass, chop finely the white part only |
2 chilies, red, fresh, seeded and chopped |
1 teaspoon candied ginger, thinly sliced |
4 carrots, sweet, peeled and cut into chunks |
1 cup pumpkin, peeled, seeded, cut into chunks |
2 tablespoons peanut oil |
2 shallots, finely chopped |
3 tablespoons red curry paste |
1 3/4 cups coconut milk |
6 sprigs basil, thai |
1/8 cup pumpkin seeds, toasted (garnish) |
2 green onions, thinly chopped (garnish) |
4 cups rice, jasmine, steamed |
Directions:
1. In a large pot add the stock and bring to a rapid boil.
2. Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
3. Add the carrots and pumpkin simmer for 5 - 10 minutes.
4. Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
5. Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
6. Serve hot with rice and garnish with the pumpkin seeds and green onions.
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