PUMPKIN CURRY
4 to 6 servings
Here the sweetness of winter squash is balanced with the pungent, spicy, and herbaceous flavors of Thai curry. For a hearty soup, simply puree after seasoning and thin with stock or water as needed.
Have ready:
- 1 small pumpkin or medium winter squash (about 1½ pounds), such as butternut, peeled and cut into 1-inch pieces
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until tender, about 5 minutes:
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
Add and cook, stirring, until fragrant:
- 4 garlic cloves, minced
- 2 tablespoons red or green Thai curry paste, store-bought or homemade
- 1-inch piece ginger, peeled and minced
- (2 Thai or serrano chiles, seeded and minced)
- ½ teaspoon salt
Add the pumpkin or squash along with:
- One 13½-ounce can coconut milk
Bring to a simmer, cover, reduce the heat, and simmer until the pumpkin or squash is tender, about 20 minutes. Add:
- 1 to 2 tablespoons fish sauce to taste
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon lime juice, or to taste
Serve over:
- Hot cooked rice
Garnish with:
- Chopped cilantro or Thai basil
- Thinly sliced shallots