For Anna - Thai Pumpkin & Carrot Curry
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2⁄3cup stock, vegetable
- 1
- 2
- 1
- 2
- 1
- 4
- 1
- 2tablespoons peanut oil
- 2
- 3tablespoons red curry paste
- 1 3⁄4cups coconut milk
- 6
- 1⁄8cup pumpkin seeds, toasted (garnish)
- 2
- 4
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DIRECTIONS
- In a large pot add the stock and bring to a rapid boil.
- Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
- Add the carrots and pumpkin simmer for 5 - 10 minutes.
- 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.
- Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
- Serve hot with rice and garnish with the pumpkin seeds and green onions.
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