Mashed Thai Red Curry Pumpkin |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This is the companion recipe to Mashed Thai Red Curry Sweet Potatoes. 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. Ingredients:
4 cups pumpkin puree |
3/4 cup coconut milk |
1 tablespoon thai red curry paste |
1/4 cup maple syrup |
4 tablespoons unsalted butter |
1 teaspoon coarse salt |
Directions:
1. 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.
2. Cook for five minutes, stirring the curry into the coconut milk.
3. Add squash, 2 tbs. butter and salt; mix to combine.
4. Add maple syrup to taste.
5. Butter small gratin dishes or a large casserole.
6. Spoon mixture into dishes and dot with remaining butter.
7. Broil for 3-4 minutes.
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