This Thai Pumpkin and Carrot Curry is thick, creamy, slightly sweet, and richly spiced. It’s also a favorite dish with dinner guests, who will undoubtedly ask for the recipe. You can double this recipe to either serve a lot or save a lot.
- 1/2 medium - onion, diced
- 3 medium - garlic cloves, minced or pressed
- 1 medium - stalk (6-inch long) of fresh lemongrass, outer leaves removed, minced
- 1 inch - fresh ginger root, finely grated
- 2 medium - fresh red chilies, seeds removed, minced
- 2 medium - carrots, chopped
- 1 15 oz can - pumpkin puree
- 1 14 oz can - coconut milk
- 3 Tbs - red curry paste
- 1/4 cup - brown sugar (packed)
- 1 cup - water
- 6 leaves - fresh basil, finely chopped
- 8 cups - cooked brown jasmine rice
- In a large non-stick skillet over medium heat, cook the onion, garlic, lemongrass, ginger root, red chilies, and carrots until the onion is translucent, about 5 minutes.
- Add the pumpkin, coconut milk, water, sugar, and curry paste. Cook until the carrots are tender, about 20 minutes.
- Stir in the basil. Salt to taste. Serve over the rice.
If you have some trouble finding fresh lemongrass, this site recommends some possible substitutions: http://www.foodsubs.com/HerbsAsian.html
Nutrition (per serving): 523 calories, 67% calories from carbohydrates, 7% calories from protein, 26% calories from fat, 8.9g fiber.