I do not know about you, but for many years of my life, pumpkins have been merely decorative objects. They sit on the kitchen counter until it is time to carve them up into jack-o-lanterns, or they give that autumn touch to the Human Resources lady’s desk at the office. For eating, pumpkin usually makes an annual appearance as whip cream topped pie. For the most part, that is the extent of it.More recently pumpkin has been stirring my imagination as an ingredient. Familiar, but largely unexplored, I have been experimenting with new ways (new to me, at least) to cook with the big orange squash.
Pumpkins are believed to have originated in North America, but are now grown and used in dishes all over the world. One scrumptious dish is pumpkin curry, done in the style of Thailand. Something about the velvety texture of cooked pumpkin squash married with the savory, sweet, salty and sour of the Thai flavor palatte is absolutely fantastic. This exotic take definitely reinvents fall comfort food.
Thai Pumpkin Curry1 lime
1 ½ cups coconut milk
2 tablespoons red Thai curry paste
2 tablespoons fish sauce
2 tablespoons granulated sugar
½ teaspoon yellow turmeric
1 fresh Serrano chili, diced
1 ½ cups chicken or vegetable broth
2 pounds of pumpkin, peeled and cubed
2 cups green peas, diced zucchini, wax beans or other vegetables
Handful fresh cilantro
In a spacious saucepan or pot, heat coconut milk on low flame. Stir in curry paste, fish sauce, turmeric, sugar, Serrano chili, lime juice and lime zest. Up heat to a slow simmer, add broth and pumpkin, and continue to simmer for 15 – 20 more minutes. When pumpkin is cooked enough to smash with a spoon, add peas and zucchini. Cook another 5-6 minutes. Diced grilled chicken or raw peeled shrimp could be thrown into the mix at the same time with the vegetables. Toss in cilantro at the end to give the creamy orange curry a bright accent of fresh green. Ladle into bowls and serve alongside steamed brown rice.
