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Delicious seasonal fall/winter curry (Thai-style) and quite frankly, the best way to eat pumpkin. This is my own concoction, but is based on the pattern of many Thai curries. Like them, you can add other vegetables to this recipe (whatever is in your fridge) with some abandon. Some of the best variations on this have come from tossing in cauliflower, bamboo shoots, mushrooms, etc. Just make sure you allow the vegetable you choose to adequately soften during the simmer. too much and it will be mushy, not enough, and it may be hard or crunchy. Like most curry recipes, it's much easier to do all the cutting ahead of time. The pumpkin especially can be time consuming and hard work to cut and dice. I prefer the flavor of pork loin, but chicken can also be substituted, and this curry works well as a vegetarian dish also. Add more vegetables.
Units: US | Metric
Serving Size: 1 (411 g)
Servings Per Recipe: 8
The following items or measurements are not included:
panang curry paste