Mashed Thai Red Curry Pumpkin
"This is the companion recipe to Recipe #260282. 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."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
5
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
- 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.
- Cook for five minutes, stirring the curry into the coconut milk.
- Add squash, 2 tbs. butter and salt; mix to combine.
- Add maple syrup to taste.
- Butter small gratin dishes or a large casserole.
- Spoon mixture into dishes and dot with remaining butter.
- Broil for 3-4 minutes.
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Reviews
-
Shockingly delicious! Great texture, great over rice or spaghetti squash or by itself. This was a hit with ALL the people I served, a rare and wonderful unanimous thumbs up. This dish was suspiciously easy to make, even my severe ADHD didn't sidetrack me. Quick to make, made me actually appear to be a knowledgeable cook. tsk, tsk.
RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
